To make this pecan pie, roll out the pie dough and shape to 8″ pan. Poke holes in bottom of crust.<\/p>\n
Place in freezer for 20-25 minutes, or until very firm.<\/p>\n
Line pie shell with parchment paper and fill with rice or pie weights.<\/p>\n
Bake at 350\u00b0F for 10 minutes. Remove weights and bake for another five minutes.<\/p>\n
In a sauce pan, combine butter, brown sugar, corn syrup, salt and melt together until smooth.<\/p>\n
Remove from heat, let cool slightly and whisk in eggs till smooth.<\/p>\n
Add beer, vanilla and pecans.<\/p>\n
Pour into the pie shell and continue baking at 350F for 30 minutes, rotating halfway through.<\/p>\n
Remove and cool when pie is set.<\/p>\n
Serve at room temperature or warm with vanilla ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Fort Collins Brewery shares their recipe for pecan pie made with their Big Shot Brown Ale. served to perfection warm with a scoop of vanilla ice cream on top.<\/p>\n","protected":false},"author":2473,"featured_media":42002,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[],"recipe_type":[4148],"recipe_difficulty":[540],"recipe_seasonality":[4153],"recipe_beer_style":[4169],"class_list":["post-41998","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_type-dessert","recipe_difficulty-moderate","recipe_seasonality-winter","recipe_beer_style-brown-ale"],"acf":[],"yoast_head":"\n