Dark Chocolate Stout Pie. Who doesn’t like to start Monday off learning how to make Dark Chocolate Stout Pie? Of course, I don’t normally write about food — too lazy to document that stuff — but this just kind of happened.
Two years ago I made one of these at a cooking class. I loved it so much and have been claiming I would make it again since then. I finally figured out what the ingredients were and made it myself!
So worth it. So. so. so. so. worth it. You can go ahead and write on my grave: “Her favorite dessert of all time was dark chocolate stout pie with graham cracker crust.”
I don’t know how to describe the rich tint of flavor the stout gives the chocolate but it’s there — and it’s absolutely amazing. This actually only took like 1.5 cups of beer — Guinness Stout — but it did the trick.
I knew I was going to have a hard time NOT eating too much but I didn’t care. The only problem I had was that it was really runny. I had to put it in the freezer for a couple of hours before we ate it, thought I could have literally drank it like a milkshake. I wouldn’t recommend that, though. With all the heavy cream, you’ll probably get sick 🙂
The awesome thing is, this doesn’t take very many ingredients or a ton of time, aside from the waiting for it to cool thing. I made it early in the day so I could enjoy for dessert after dinner!
Dark Chocolate Stout Pie with Graham Cracker Crust
- 4 large egg yokes
- 1/2 cup sugar
- 1.5 cups Guinness Stout
- 1 3/4 cup heavy cream
- 4 oz high quality bittersweet chocolate 70-80% cacao
- In large bowl, whisk together egg yolks and 1/2 cup sugar.
- Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming.
- Pour 1/2 cup of Guinness into heavy-bottomed saucepan. Add 1 1/4 cups cream and whisk to combine. Set over medium heat, whisking occasionally, until bubbles just begin to form at edges.
- Remove from heat, add chocolate and whisk until smooth.
- Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling.
- Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens.
*I didn’t do this long enough for it to thicken enough so BE PATIENT.
- Cover and cool in the refrigerator and/or freezer for several hours.
- Preheat oven to 350 and bake graham cracker crust pie shell for 10-15 minutes. Keep an eye on it, burns easily.
*Want to make your own? Here’s a recipe for that.
If you want to make the homemade Guinness cream, get the directions here. I got this recipe from Sprinkle Bakes. It’s actually for pudding but I added the pie crust cause that’s what I wanted. I just used store bought whipped cream but I’m certain this homemade stuff would be WAY better!
WARNING: This pie is very rich! I’m guessing you could make a less rich version by using lower-fat milk — but really, what’s the point? If you are going to eat chocolate stout pie, eat it.
I ate 2 pretty hefty pieces and don’t regret a single calorie, not that I was counting. This is a heavy but perfect dessert. Makes me wonder why you don’t find desserts with stout more often. It doesn’t taste like alcohol, just a perfect blend of flavors.
What other recipes with stout should I try? Or dessert recipes with alcohol for that matter? I’m kind of on a kick right now. Have you tried chocolate stout pie? Tell me what to make next!