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Author Notes: As the head baker for a local Irish pub and self-proclaimed pie junkie, I spent several months trying to perfect my recipe for the ultimate beer-infused chocolate cream pie. I think this version comes pretty close. The Guinness adds a slight adult bitterness to the filling without scaring away any beer haters. Serve with a dollop of freshly whipped cream and some chocolate shavings. - BakerK
Serves 8 to 10
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup butter (1 stick), cold, cut into cubes
- 1 tablespoon lemon juice
- 1/3 cup ice water
- 10 ounces high-quality dark chocolate, chopped
- 8 egg yolks
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 2.5 cups heavy cream
- 1 cup Guinness Stout (or your favorite dark beer)
- 1 teaspoon vanilla extract
- For the Crust: In the bowl of a food processor, pulse the flour, salt, and sugar together until well blended. Scatter the butter pieces on top of the flour mixture and blend until the butter is the size of small peas (about 5-7 pulses). Add the lemon juice and, one tablespoon at a time, add the water, pulsing after each addition until the dough just comes together (you probably won't need the entire 1/3 cup ice water). Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
- Lightly flour your work surface. Roll the dough out to a large circle and gently place into a deep 10-inch pie tin. Crimp the edges and freeze for 15-30 minutes.
- Preheat the oven to 400 degrees. Line the partially frozen pie crust with foil and fill with pie weights (I use dried beans). Bake for approximately 20 minutes (until the crust just starts to brown, and remove the foil and weights. Return the crust to the oven for an additional 5-10 minutes, until golden. Set aside to cool completely before starting the filling.
- For the Chocolate Filling: Place the chopped chocolate in a bowl and set aside. In a medium bowl, whisk together the egg yolks and cornstarch. Set aside.
- Mix the sugar, heavy cream and Guinness together in a medium-sized saucepan. Over medium heat, bring the mixture just below a simmer (you'll notice small bubbles forming around the ring of the pan). Slowly start to add the hot cream mixture to the eggs, whisking constantly. After you've added half of the hot cream to the eggs, pour the egg mixture back into the saucepan and lower the heat. Stirring constantly, cook until the mixture thickens, approximately 10 minutes.
- Strain the Guinness custard over the chopped chocolate, catching any stubborn egg bits. Add the vanilla extract and whisk until smooth. Pour filling into the cooled pie shell.
- Smooth the top of the pie with a rubber spatula or spoon and refrigerate for at least four hours. Enjoy!
- This recipe was entered in the contest for Your Best Thanksgiving Pie
- This recipe was entered in the contest for Your Best Recipe with Beer
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