Deep-Dish Pecan Pie

By Gams

Ingredients

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

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.

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.

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.

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.

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.