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A recipe for Moonshine Pie from Jacican

I'm always on the look out for local products I can create new recipes from. And as it turns out, you can make a pie from beer.

In Mirboo North, we have the Grand Ridge Brewery and what better play on words than to make a Moonshine Pie out of their 8.5% extra strong pure malt beer - Moonshine.

Recipe - Moonshine Pie



1 portion of Sablee pastry

200 grams brown sugar

2 tablespoons unsalted butter

2 eggs

150ml Moonshine* 
 The ingredients for moonshine pie


Roll out the pastry  Roll pastry between two sheets of baking paper 

Roll out the sablee pastry between 2 sheets of baking paper. The sablee pastry has a tendency to be very sticky, so you may want to put it back in the fridge between each step.

Ready to line the tin  Lining the tin  Prick the tart base with a fork

Line and grease a 23 cm tart tin. Line with sablee pastry. Due to the stickiness of the pastry I normally put the tart case back in the fridge of about 20 minutes before removing the top sheet of baking paper. Prick the bottom of the tart case with a fork. this allows the tart case to cook and breath during the cooking stage. The pie is not blind baked and we all love one less step.

Add sugar to the tart base  Add butter to the sugar  

Place the brown sugar evenly in the tart case. Place the butter randomly on top of the sugar.

150ml of Moonshine Beer Add two eggs Beat the egg and beer together

Place 150 mls of beer in a bowl. Crack in the two eggs and beat together to combine.

 Add butter to the sugar

Pour on top of the sugar and butter. Bake in a 180C oven for 45 minute or until cooked through.

The finished Moonshine Pie

Can be eaten hot, warm or cold. Serve with cream.







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