I have been looking forward to this pairing all year long! It combines my love of Stouts with the love of pies. You may have guessed it… November was Oatmeal Stout and Pumpkin Pie! Mmmm.
Those of you who have been lucky enough to have a beer or two with me know I love my stouts. Imperial Stouts! Anything particularly with a ABU of 10% plus and aged in a bourbon barrel. I believe oatmeal stouts actually run on the more drinkable side, usually a lower alcohol content and very sweet and smooth due to the lactose (right??). This was a great pairing for the Thanksgiving Day pie and fresh whipped cream.
Since we are in Austin, TX at the waning months of the year, I have had quite a few local and regional stouts. In fact, just across the street is a local beer bar called Craft Pride which only serves Texas beers, and they have a great selection. That said, I had already chosen a beer back in Minneapolis for this occasion, so we went ahead with Braubeer MooJoos from Lucan, MN.
Beth made the pumpkin pie and we had it along with everything else from scratch for our Thanksgiving Day feast! Here is the recipe:
- Filling (Beth here – if making two pies, use a 29 oz can of pumpkin and 5 eggs, double everything else in the recipe):
- 1 x 15 oz can of pumpkin (unflavored)
- 1/4 t nutmeg
- 1 t cinnamon
- 1/4 t cloves (0r 3 whole cloves ground)
- 1/2 C sugar
- 1/2 C packed brown sugar
- 1 C milk
- 3 eggs
- Pie crust was made from scratch (Beth here – or use your favorite pre-made crust, Pillsbury was always a favorite in my house):
- 1 1/4 C all purpose flour
- 1/2 C butter, chilled and diced (works great if frozen and grated on a cheese grater as well)
- 1/4 t salt
- 1/4 C ice water
- Whipped cream (Beth here – I don’t actually measure when making whipped cream I just go by sight, but these are standard measurements):
- 1 c Heavy cream
- 1 T powdered sugar (confectioners sugar)
- 1 t vanilla
Mix the filling, set it aside.
For the crust:
Make the crust by combining the flour and salt. Cut in butter until mixture resembles coarse crumbs. Add in water 1T at a time until mixture forms a ball. Do not over mix and don’t add too much water; this causes the butter to melt and aids in gluten formation that leads to a less flaky crust. Wrap the dough in plastic wrap and let chill in fridge for a few hours. When ready, roll it out and place it in a pie tin, any ol’ disposable tin will do.
Pour filling into crust and bake at 375 degrees until knife comes out clean (~60 minutes).
For the whipped cream:
In a large bowl, whip cream on high until soft peaks form (~2-3 minutes). Add vanilla and confectioners sugar and continue beating on medium until stiff peaks form. Make sure not to over-beat or cream will become butter!
When the pie is cool, top with whipped cream and serve!