Deep Dish Porter Pecan Pie

The best thing happened on Thanksgiving.

Just about 18 hours prior to Turkey Tip-Off, my small gathering of 4 people more than tripled into a 14 person party that ended in cocktails, poker, and eating pie right out of the pan. How great is that?

I was happy with the idea of a small gathering, sometimes those can be the best nights. But the fact that I have such an over abundance of food in my kitchen right now and dozens of recipes to be cooked and tested, I could not have been happier about the influx of last minute hungry visitors.

And a Thanksgiving that morphed into a Poker Night, complete with impromptu costuming and teaching my friends 8-year-old how to bluff, was one of the best Thanksgivings I have ever had. Although I was seriously caffeine deficient the next day, and zero percent productive.

I may, or may not, have consume an entire bottle of wine by myself.

 I used a chocolate porter for this recipe, and of course, a stout would work well also. BUT now that I sit here staring at these photos, I wish I’d have used something that had been aged in bourbon barrels. How great would that be?


Deep Dish Porter Pecan Pie


    For the Crust:
  • 1 ½ cups flour
  • ½ tsp salt
  • 1 tbs sugar
  • 6 tbs of butter, cold, cut into cubes
  • 2 tbs shortening
  • 2 tbs ice cold beer (high ABV works best)
  • For the filling:
  • 1 cup porter beer (can sub stout)
  • 2 cups brown sugar
  • 2/3 cup light corn syrup
  • 2 tbs flour
  • 3 cups chopped pecans
  • ½ cup heavy cream
  • 1 stick butter, cold, cut into cubes
  • 4 eggs


  1. In a food processor, add 1 cup of flour (reserving the other ½ cup) salt, sugar and pulse to combine. Add the butter cubes and the shortening, process until combined. Add the remaining ½ cup of flour, process until well incorporated.
  2. Transfer to a bowl, add the beer and mix until combined. Dough will be very soft. Form into a wide flat disk, wrap in plastic wrap and chill for at least 2 hours.
  3. Roll out dough on a lightly floured surface, transfer to a 9-inch deep-dish pie pan, press into shape. Remove the excess. Freeze crust for 20 minutes.
  4. Preheat oven to 350.
  5. In a pot over medium high heat, add the beer, brown sugar and corn syrup. Allow to simmer until combined and the sugar has melted. Sprinkle with flour, whisk until well combined. Remove from heat, add pecans, heavy cream and butter. Stir until well combined and the butter has melted. Allow to cool to room temperature before adding the eggs. In a separate bowl, whisk together the eggs. Slowly add the pecan mixture to the eggs, whisking the eggs the entire time.
  6. Pour filling into crust, bake at 350 for 50 minute to an hour or until the filling no longer jiggles when you shake the rack it sits on. Chill until the filling has set, about 2 hours.
  7. *Note: This recipe is for a deep-dish pie pan. The filling is too much for a regular pie pan.

31 thoughts on “Deep Dish Porter Pecan Pie

  1. I love this, so much. I love sharing my food with others and I love it when impromptu gatherings turn into something so fabulous. That’s sort of how our Thursday ended up, at Paul’s aunt & uncles house…and I’m pretty sure I drank at least a bottle of wine by myself. It was so fun!

    1. I was so surprised at the end of the night (or really, the next morning) when I realized how much booze we all went through! Serious need for a detox.

  2. Ok, I’m just gonna go ahead and say I’m inviting myself over to your place for Thanksgiving next year!!!

  3. I was just thinking to myself that I really haven’t had any pecan pie lately (which is blasphemous BTW considering I’m southern!), and this looks like the perfect recipe to try out 🙂

  4. Hi, What beer did you end up using for this and which would you use if you did it all over? I was thinking the Southern Tier Creme brulee stout like someone mentioned but its not coming to Texas until June 2014 and I wanted to try this for Thanksgiving. My alternate would maybe be Victory at Sea Imperial Coffee Vanilla porter. Any other sweet porter/stout ideas to use for this?

  5. Now that I think about it, I just picked up Clown Shoes’ Genghis Pecan pecan pie porter brewed with pecans and brown sugar. That could go really well with it. Other Ideas?

  6. I used Founder’s Porter. The reviews were great! A couple of people were positive I added chocolate to the pie. A definite win!

  7. This looks great! I know this is for a deep dish shell but I wanted to make sure all those filling ingredients are for 1 pie. Can you help?

    1. It’s probably better to just make all the filling and figure out what to do with the leftovers, a slight conversations might kill the recipe. You could cut out 4 inch circles of pie dough (I use a large margarita glass for that) press them into cupcake tins and put the extra filling in those. You’ll probably have two or three mini pies to go with your regular sized ones. Or you can use the extra for pancake/waffle topping!

  8. I have made this pie for the last 3 years and am making it again this year. I love all of your stories and recipes, thank you for sharing. Any thoughts on how far in advance this can be made? We are traveling (road trip) this year so I’m trying to get things done on the early side.

  9. OMG! Might be the best dessert I’ve ever made! I added 3 Tbs of bourbon and 2 squares of German chocolate and less cream bad it was fantastic!

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