1. blind bake the empty pie shell at 375 degrees for 12-15 minutes, allow to cool.|
2. in a pot combine sugar, beer, eggs, cornstarch, vanilla and salt and cook over medium heat until mixture starts to bubble and thicken slightly. you must stir constantly to avoid the eggs from scrambling
3. remove from heat, stir in butter and allow to cool.
4. once cool, pour the beer mixture into the pie shell and bake at 375 degrees until the mixture starts to firm up and there is no more "liquid jiggle". check after 25 minutes, then every five minutes after that.
5. cool and serve.