Immort Pecan Pie

Immort Pecan Pie
 Immort Ale - Dogfish Head Craft Brewery, Milton, Delaware USA Style: American Strong Ale – Violet ruby with creamy head – Deeply complex in character, this unique beer merges vanilla, malt and juniper with the faintest overtones of smoky oak.


10-inch unbaked pie shell
3 eggs
1 C. granulated sugar
2 tablespoons flour
4 oz. Immort Ale
½ C. light corn syrup
¼ C. honey
1 teaspoon vanilla
2 tablespoons butter, melted
1 C. pecans, chopped
¾ C. pecan halves

Preheat oven to 325 degrees.In large mixing bowl, beat eggs. Add sugar and flour. Beat until fluffy. Add Immort Ale, corn syrup, honey, vanilla, butter, and chopped pecans. Mix thoroughly to distribute ingredients evenly. Transfer into unbaked pie shell. Garnish top with pecan halves. Bake in 325 degree oven for 70 minutes, or until center is set and crust is lightly browned. Enjoy the rest of the bottle!