2 cups pecans, halved
1 bottle (12 oz) Double-Chocolate Stout Beer or Porter Beer
1 cup light corn syrup
1 cup light brown sugar (packed)
¼ cup (2 oz) unsweetened chocolate, cut up
¼ cup butter
3 large eggs
2 tsps vanilla
¼ tsp salt
1 (9-inch) ready-to-use refrigerated pie crust (or 9-inch frozen pie crust, thawed)
Preheat oven to 350 F. Scatter pecans on a baking sheet and toast lightly in oven, about 7 minutes. Let cool. Chop 1 cup of the pecans and set aside.
In large saucepan over medium-high heat, bring beer, corn syrup and light brown sugar to a boil; reduce heat to medium and gently boil 7 minutes, stirring once. Remove from heat. Stir in chocolate and butter until melted and smooth; let cool 7 minutes or until just warm. Add eggs, vanilla and salt to chocolate mixture; whisk until just blended. Stir in chopped pecans.
Pour into prepared pie shell. Arrange remaining cup of pecans on top of filling. Bake 40 minutes, or until crust is golden and filling is puffed and set. Cool completely.