This rich custard pie, traditionally dusted with nutmeg, comes from Amish and Shaker communities that settled in Indiana in the nineteenth century. Porter adds a complexity to this simple pie.
Active preparation time: 35 minutes
Total time: 2¼ hours
1 cup sugar
½ cup all-purpose flour
1/2 cup (4 fl oz /118 ml) cup Southern Tier Porter or similar porter
1½ cup (12 fl oz/355 ml) heavy cream
1 vanilla bean, scraped
1 prebaked pie shell
1 piece whole nutmeg
Preheat the oven to 375°F (191°C). In a medium bowl, stir together the sugar and flour.
In a separate bowl, combine the beer, cream, and vanilla bean. Stir the wet ingredients into the dry ingredients and mix gently but well. Pour the batter into the pie shell and bake on the center rack for 90 minutes. Make sure the pie jiggles a little when you tap the side.
Remove from the oven and allow to cool. Lightly top the pie with grated nutmeg.
Beer Suggestions: Pair with the remaining Southern Tier Porter (Lakewood, New York). Also pairs well with Breckenridge Brewery Vanilla Porter (Denver, Colorado).
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