Pastry Chef Tony Sansalone has transformed The Driskill’s classic holiday pecan pie recipe by incorporating the bold, rich flavors of Texas' most iconic beer, Shiner Bock. Bring this adult-style treat to your own Thanksgiving table:

 The Filling

12 oz.                 Granulated  Sugar
2 oz.                   All-purpose Flour
1 cup & 4oz.        Fresh Eggs ( 4-5 eggs)
1 cup                  Corn Syrup
1 cup                  Dark Corn Syrup
8 oz.                   Shiner Bock Beer
1 tbs.                  Molasses
3 tbs.                  Butter

In a mixing bowl, use a paddle attachment to mix flour and sugar until incorporated.  Add eggs, corn syrup, Shiner Bock and molasses and mix until incorporated. Then, add melted butter, mixing just until incorporated. The filling can be stored in the refrigerator until needed.

Pie Crust

1 lb. 8 oz.            All-purpose Flour
¾ oz.                  Salt
1 lb. 4 oz.            Butter
¾ cup                  Heavy Cream

Cut the butter into 1”x1” cubes and pour heavy cream into 1 qt.  container of ice. In mixing bowl, use a paddle attachment to mix dry ingredients, add butter and mix until mealy.  Strain ice from the cream and incorporate cream and dry ingredients, mixing just until incorporated. Remove dough from bowl and knead together into ball, wrap dough in plastic and refrigerate at least 4 hours.

Pie Assembly

Roll out dough to approximately ¼” thickness so that it fits into a 9” or 10” pie tin. Trim and mold sides around pie pan. Add 1 cup of pecan pieces (or whole pecans) to pie shell and fill shell with pie filling. Bake at 350 degrees for 35-40 minutes, depending on oven. Cool pie overnight before cutting.