“The component that makes this pie so distinct is (a beer called) Gulden Draak, which is brewed by Van Steenberge brewery, outside of Ghent, Belgium. It’s a strong triple beer, with a toffee-like sweetness that is popular at the Lowlands Group’s restaurants, including Café Hollander and Café Benelux.
“The pie is so distinct that it caught Trisha Yearwood’s taste buds on a visit to Milwaukee a few years ago, and she re-created a version of the recipe on her show, ‘Trisha’s Southern Kitchen.’ ” (You can find that recipe at foodnetwork.com/recipes; search “Trisha Yearwood deep-dish pecan pie.”) – The Lowlands Group
For the crust: In a bowl using a mixer, combine flour, sugar, kosher salt, butter and egg. When the dough comes together, stop and place dough in a 9-inch pie pan. Press the dough using your hands to start forming the crust. It should be about ¼ inch thick; flute edge as desired.
For the filling: In a small saucepan, cook the beer until reduced by half.
At the same time, in another saucepan over medium-high heat, combine agave syrup, brown sugar, butter, salt and vanilla. Keep stirring until sugar dissolves completely, then remove pan from heat and let cool to room temperature before stirring in the reduced beer.
Preheat oven to 350 degrees.
In a large mixing bowl, whisk eggs until combined. Add reserved sugar mixture little by little until incorporated. Add pecans to pie pan and pour sugar mixture over.
Cover pie with foil and bake in preheated oven 45 minutes.
Reduce oven temperature to 300 degrees and bake another 1 to 1 ½ hours, checking the pie and rotating after every 15 minutes. Pie is done when center is set and crust is brown. Let cool overnight.