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Geaghan’s Chocolate Stout Pie

Geaghan's Chocolate Stout Pie

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Ingredients

Scale

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
  • ¼1/3 cup granulated sugar
  • ½ tsp. pure vanilla extract
  • Chocolate graham crackers for garnish

Instructions

Prepare the pie crust:

  1. Preheat oven to 375°F.
  2. In the bowl of a food processor process graham crackers and sugar until fine. Place mixture in a medium bowl.
  3. Add the melted butter and mix thoroughly until graham cracker mixtures comes together when pressed.
  4. Press mixture into the bottom and sides of a large pie plate.
  5. Bake in center of oven for 10 minutes, until set. Allow to cool.

Make the filling:

  1. 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.
  2. Meanwhile in a medium bowl combine the 3/4 cup stout, cornstarch and egg yolks.  Whisk until smooth; set aside.
  3. 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.)
  4. When the pudding is thickened, add the chopped chocolates and stir until the chocolate is completely melted and the pudding is smooth.
  5. 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:

  1. Place heavy cream, 2 Tbsp. stout, sugar and vanilla extract in the bowl of a mixer with whisk attachment.  Beat until stiff peaks form.
  2. Top chilled pie with whipped cream. Garnish with piped whipped cream and chocolate graham crackers.