1 refrigerated piecrust (Trader Joe’s brand or Whole Foods are the best store bought crusts. Or you can make your own if you want to be really fancy)
1 1/2 cups chopped pecans
1 cup (6 ounces) dark chocolate chips
1 cup corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup BBC Bourbon Barrel Stout (or other bourbon barrel aged stout)
4 large eggs
1/4 cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup , sugar, brown sugar, and beer in a large saucepan, and bring to a boil over medium heat. Cook this for about 3 minutes until it comes together and thickens slightly.
Whisk together eggs, melted butter, cornmeal, vanilla, and salt. Gradually whisk about one-fourth hot mixture into egg mixture. Don’t add it all at once because the hot liquid will cook the eggs and you end up wth scrambled egg pie and that’s not what we are going for here. Add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set (this means when you shake the pie it will jiggle like jello); cool on wire rack.