Pecan porter pie
Makes 1 9-inch pie
Meritage restaurant chef Daniel Bruce stirs a little sweet porter beer into his pecan mixture, which adds delightful flavor and keeps the pie from becoming too sweet.
| 1 | recipe best pie pastry (see facing page) |
| 1 | cup sugar |
| 3 | tablespoons sweet porter, such as Samuel Smith's Taddy Porter |
| 1 | cup light corn syrup |
| 3 | eggs, lightly beaten |
| 3 | tablespoons butter, melted |
| Pinch of salt | |
| 2 | cups pecans |
Notes:
Roll, crimp, and prick the dough as directed. Freeze the dough for at least 20 minutes.
2. Set the oven at 375 degrees.
3. In bowl combine the sugar, porter, and corn syrup. Beat in the eggs a little at a time. Stir in the butter, salt, and pecans.
4. Pour the mixture into pie pan. Bake the pie for 45 minutes or until the top is set and the pastry is golden brown.
Daniel Bruce 
© Copyright 2006 Globe Newspaper Company.
