1. Chocolate Tart – Stout. A dark stout pairs nicely with the bold, heavy chocolate flavors. We used Samuel Smith’s organic chocolate stout.

 2. Pumpkin Pie – Nut Brown Ale. The spices in the pumpkin pie pair nicely with the nutty flavors in a nut brown ale. We chose Samuel Smith’s Nut Brown Ale which has a palate of beech nuts, almonds and walnuts.

3. Lemon Coconut Pie – Belgian Ale. We paired our lemon coconut shooters (yes, pie shooters! ahhhh) with a Chimay gold pale ale. 

Now on to the decor. I wanted to keep the vibe of the party super casual and encourage mingling around the table in the middle of the room, so I used a couple chairs but did not make a place setting for each person. I used a runner layered over a chambray tablecloth for added texture. Floral centerpieces in wood vases were the focal point of the table and pies and loose flowers were scattered throughout the table. I used various cake stands and serving boards like this one and this one to present the pies. Make sure you’re using the correct beer glass for each type of beer. This beer glass set and some Pinterest research was super helpful. 😉 Also, have a few extra pie servers on hand.

And of course, incorporating stationery is always a good idea and sets the tone for the party. I love this super fun card that we had customized to fit the theme!

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Yield: One 9” Pie or 12 Mini Pies

12-16 oz Whole Cherries
1 Cup Juice (Cherry or other)
3 Tbsp Corn Starch
1 – 2 Cups Sugar (To taste)
1 tsp. Vanilla
Spices: Cinnamon, Nutmeg (To taste)
White Chocolate, cut into chunks

1. Combine juice and cornstarch in a pot. Whisk over low heat until free of lumps.
2. Add sugar to juice/cornstarch mixture. Stir over medium heat until thickened.
3. Remove from heat. Add spices and Vanilla. Stir in.
4. Place fresh cherries into prepared pie crust. Pour thickened juice over cherries. Sprinkle with white chocolate chunks.
5. Bake for approximately 50-60 minutes at 350.

*Recipe courtesy of Sweets Illustrated

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Yield: 1 8” Pie/Tart Shell

12 oz. good quality chocolate
6 oz. heavy whipping cream
1 tsp cinnamon
1 tsp vanilla/other extract if desired
Heavy Cream for whipping – if desired

1. Cut chocolate into small pieces and place into a bowl.
2. Place heavy cream into a pot and stir over medium heat. Bring to a boil. Remove from heat.
3. Let cream sit for approximately one minute.
4. Pour warm cream over chocolate pieces.
5. Stir until free of lumps.
6. Pour into prepared pie or tart shell.
7. Let rest at room temp until set. Approximately 4-6 hours. Overnight is best.
*Recipe courtesy of Sweets Illustrated

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All photos for this project were captured by my friend Regina who is not only an amazing photographer but a fellow dog lover, wearer of the cutest glasses and one of the most down to earth gals you’ll ever meet. Check out her portfolio if you’re looking for a wedding/commercial/boudoir photographer! Also, my go-to florist genius and dear friend Gayle with Florist Fire did the modern fall-inspired floral arrangements for me. Aren’t they ah-mazing!?

So, friends, what do ya think? Please comment below and let me know and I always appreciate a share 🙂

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Design and styling by Daly Digs.