Deep-Dish Pecan Pie

  3.5 – 10 reviews  • Pie Recipes
Level: Easy
Total: 1 hr 35 min
Active: 40 min
Yield: 8 to 10 servings

Ingredients

  1. Nonstick cooking spray
  2. 1 store-bought refrigerated pie crust
  3. 4 cups chopped pecans
  4. 1 cup honey
  5. 3/4 cup dark brown sugar
  6. 3 whole large eggs plus 3 yolks
  7. 1 cup stout beer or other dark beer
  8. 4 tablespoons unsalted butter, melted
  9. 2 tablespoon all-purpose flour
  10. Caramel Sauce, recipe follows
  11. 2 cups sugar
  12. 2 tablespoons lemon juice
  13. 1 cup heavy cream
  14. 2 tablespoons unsalted butter

Instructions

  1. Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.
  2. Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done.
  3. In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle.
  4. Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined.
  5. Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won’t roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce.
  6. In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted.
  7. Serve immediately or cool completely and store at room temperature in an airtight container for up to one week.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 910
Total Fat 57 g
Saturated Fat 15 g
Carbohydrates 100 g
Dietary Fiber 5 g
Sugar 81 g
Protein 8 g
Cholesterol 111 mg
Sodium 134 mg

Reviews

Claire Hill
Liked the taste of the filling but felt it made the crust soggy at the bottom. Would probably try to toast the pecans and maybe add some additional flavor/spice in there
Courtney Silva
Big hit!  Made it but substituted the beer for 1cup milk.  It did not run or leak in the oven or otherwise. Will make this again! 
Anthony Mooney
Excellent! Tasted great and looked pretty. The caramel sauce really kicked it up a notch. 

Will make this again! 
My Pampered Chef springform pan worked great!
Karl King
I really hesitated after reading the comments about this recipe. So many negative comment. BUT I made it and I’m so glad I did. It was outstanding and a hit at the end of a wonderful meal. First, this is NOT the overly sweet, Southern pecan pie with which most are familiar. Trisha said in her video that this is a WISCONSIN pecan pie. It’s LOADED with pecans (4 cups of chopped pecans). It’s subtle in the sweetness department (sweetness from honey, dark brown sugar, and stout beer) and wonderfully heavy with the pecan flavor. My pie did not run out the bottom. The pan opened like it should and everything stayed in place. The caramel sauce should not be missed! Outstanding! Thanks, Trisha. 
Cassandra Sanchez
Made this for Thanksgiving. Used a pre-made 9″deep dish pie shell so I cut the recipe in half. Used Guinness extra stout for the beer. Thought it would taste bad, based on other reviews, but it was really good. It doesn’t have the traditional pecan pie consistency.  The family liked it and there wasn’t any left to bring home. 
Barbara Tate
I used coke instead of beer, filling tasted great, but like other reviewers mine leaked almost completely out.  I wasn’t prepared for this because I thought the pie crust would have sealed it.
Raymond Valencia
it looks good
Tina Durham
I haven’t made the pie–yet.  How about substituting apple or orange juice.
Carrie Branch
I would like to know if you could replace the beer with a different liquid?
Ricardo Martin
I’m not a fan of cooking with dark beers, especially desserts.  Is there an alternative to using the beer in this recipe?

 

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