Chocolate Stout Cream Pie with Irish Cream Whipped Cream
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5.0
3 reviews
Excellent
Chocolate Stout Cream Pie with Irish Cream Whipped Cream
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A festive and grownup twist on classic chocolate cream pie, inspired by my friend, Elsie. If you’d like to adapt this to a classic chocolate cream pie filling, omit the stout and increase the milk to 2 cups.
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Ingredients
FOR THE PIE
- 1/2 recipe All-Butter Pie Crust
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 4 large egg yolks , lightly beaten
- 1-1/3 cups whole milk
- 1 cup heavy cream
- 2/3 cup stout or chocolate stout (choose one that isn't too bitter)
- 7 ounces dark chocolate (50-62% cacao, semi/bittersweet, depending on brand), finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
FOR THE TOPPING
- 1 cup heavy cream , well-chilled
- 1 to 2 tablespoons confectioner's sugar (depending on your sweetness preferences)
- 2 tablespoons Irish cream liqueur
- chocolate shavings (optional)
Instructions
- Prepare and blind bake a single pie crust in a 9-inch pie pan (see "All Butter Pie Crust" link in ingredients for recipe/instructions). Cool crust completely before filling. As a time saver, you can also use your favorite store-bought refrigerated pie crust, blind baked according to package directions.
MAKE THE PIE
- Place chocolate in a large bowl and set aside. In a large, heavy bottomed saucepan, whisk together sugar, cornstarch, and salt. Whisk in egg yolks until almost combined, followed by milk, cream, and stout until fully combined. Bring to a low boil over medium heat, whisking constantly. Lower heat and cook, whisking, until thickened, about 3-5 minutes. Remove from heat.
- Pass custard through a fine mesh-sieve set over the bowl of chocolate. Discard any bits of cooked egg in the sieve. Add butter and vanilla extract to the bowl and whisk until the mixture is combined and smooth. Place a piece of plastic wrap directly onto the surface of the chocolate pudding and refrigerate until room temperature, about 30-45 minutes.
- Pour cooled chocolate pudding into the cooled pie shell and spread until even. Lightly cover and refrigerate until fully chilled and set, about 6-8 hours.
MAKE THE TOPPING AND SERVE
- Just before serving (no more than an hour prior) place cold heavy cream in a large, chilled mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment. Using a hand mixer (or the stand mixer), beat cream on medium speed until just starting to thicken. Add sugar and liqueur and continue beating until you have medium peaks (don't beat it too long, or you'll make butter!).
- Spoon or pipe over chilled pie. If desired, garnish with chocolate shavings. Slice into wedges and serve.
Nutrition Information
Show Details
Calories
597kcal
(30%)
Carbohydrates
45g
(15%)
Protein
6g
(12%)
Fat
42g
(65%)
Saturated Fat
24g
(120%)
Cholesterol
191mg
(64%)
Sodium
246mg
(10%)
Potassium
297mg
(8%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
1165IU
(23%)
Vitamin C
0.3mg
(0%)
Calcium
117mg
(12%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 42g | 65% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 191mg | 64% |
| Sodium | 246mg | 10% |
| Potassium | 297mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 117mg | 12% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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