Naughty Thursday has turned into Naughty Friday this week. That is because I was excited to create a recipe and make a post about our favorite local brew pub Geaghan’s Pub & Brewery. My creative brain took over. When that happens I just can’t stop! Hence, Geaghan’s Chocolate Stout Pie.
Geaghan’s Dry Irish Stout
Special thanks to Andy Geaghan for getting me three of these bad boys. Geaghan’s Dry Irish Stout just came out in time for St. Patrick’s Day, one of my favorite food holidays. If the can looks large that is because it is! Crowlers are 32 oz. (1 quart). Great for the holiday or if you just can’t get enough of this delicious coffee forward, medium hop beer. Move over Guinness!
Geaghan’s also has a few other stouts including Vanilla infused Stout, Nitro Coconut Chocolate Stout, and Dad’s Oatmeal Stout. Another flavor will be coming out soon – a Bourbon Barrel Aged Stout which will be on for a limited time. I definitely have to get to the pub to try this one! Dad’s Oatmeal is on tap and you can get it year-round.
Stout and Chocolate – A Match Made in Heaven
Stout definitely adds depth to any chocolate dessert. The first time I had chocolate stout cake was at a restaurant in Bar Harbor. The cake was garnished with a Guinness Chantilly cream and a delicate tuile. My son and I were blown away! Ever since then I dream of that cake and the rich stout flavor. In fact, a glass of stout pairs perfectly with any chocolate or coffee dessert.
Making Geaghan’s Chocolate Stout Pie is a Snap
The filling in this pie is chocolate pudding enriched with, you guessed it – Geaghan’s Dry Irish Stout. A chocolate graham cracker pie shell is the base which you can make on your own or buy if you are in a time crunch. I made mine using store bought graham crackers.
Ready for Saint Patrick’s Day
M-m-m-m Stout Pie!
As luck would have it we have a special guest visiting us for the holiday. He loves my pies and requested two coconut creams. These alongside the Geaghan’s Chocolate Stout Pie following the corned beef and cabbage, we will be feasting this holiday! Sláinte!
If you happen to be in Bangor be sure to drop by Geaghan’s Pub & Craft Brewery!
PrintGeaghan’s Chocolate Stout Pie
Ingredients
Pie Crust:
- 12 Chocolate Graham Cracker Sheets (about 7 oz.)
- 2 Tbsp. sugar
- 3 ½ oz. unsalted butter, melted
Filling:
- 1 1/2 cups whole milk
- ½ cup granulated sugar
- ¼ tsp. salt
- 3/4 cup Geaghan’s Dry Irish Stout
- ¼ cup cornstarch
- 3 egg yolks
- 3 oz. semi-sweet chocolate, chopped
- 2 oz. bittersweet chocolate, chopped
- 3 Tbsp. unsalted butter
- ½ tsp. pure vanilla extract
Topping:
- 1 ½ cups heavy cream
- 2 Tbsp. Geaghan’s Dry Irish Stout
- ¼ – 1/3 cup granulated sugar
- ½ tsp. pure vanilla extract
- Chocolate graham crackers for garnish
Instructions
Prepare the pie crust:
- Preheat oven to 375°F.
- In the bowl of a food processor process graham crackers and sugar until fine. Place mixture in a medium bowl.
- Add the melted butter and mix thoroughly until graham cracker mixtures comes together when pressed.
- Press mixture into the bottom and sides of a large pie plate.
- Bake in center of oven for 10 minutes, until set. Allow to cool.
Make the filling:
- In 2 quart saucepan combine the 1 1/2 cups milk, sugar and salt. Stir until combined. Heat over medium heat until just starting to steam.
- Meanwhile in a medium bowl combine the 3/4 cup stout, cornstarch and egg yolks. Whisk until smooth; set aside.
- As the milk/sugar mixture starts to steam gradually add a cup of this hot mixture to the stout/egg mixture tempering the eggs and whisking constantly. Pour the egg mixture back into the saucepan and whisk until smooth. Continue cooking, stirring occasionally until pudding is well thickened, about 3 minutes. (Tip: do not stir constantly or the mixture will not thicken properly. Stir occasionally being sure not to let the bottom scald. When pudding is thick enough it will pool onto itself in the pan when poured from the spoon.)
- When the pudding is thickened, add the chopped chocolates and stir until the chocolate is completely melted and the pudding is smooth.
- Remove from heat. Add in the unsalted butter and vanilla extract. Whisk until smooth (An immersion blender can be used if you get any lumps.) Pour into the cooled pie shell. Top pudding with a square of parchment paper and refrigerate until well chilled.
Finish with the topping and garnish:
- Place heavy cream, 2 Tbsp. stout, sugar and vanilla extract in the bowl of a mixer with whisk attachment. Beat until stiff peaks form.
- Top chilled pie with whipped cream. Garnish with piped whipped cream and chocolate graham crackers.
