Chocolate Guinness Pie

I apologise in advance that this post is a day late and not up in time for those of you who might want to make it in celebration of St. Patrick’s Day, but life has been kind of crazy these days. I just returned from a whirlwind foodie trip to London and New York (stay tuned for details and inspired recipes!) and today was my first real day back in the kitchen. I want to dedicate this recipe to my new friend Susie whom I met when I was in London: Susie is from Wexford in Ireland and the first person I turned to for some inspirations given the holiday that was approaching. One of her suggestions was Guinness Pie, which I realise meant Steak & Guinness Pie, but it got me thinking…Guinness Pie…well, what about Chocolate Guinness Pie? Heck yes!

So here it is, my Wexford inspired dessert. This one is not so much for the kiddies – although the booze should cook off in the pudding process the flavours remain and the beer adds a depth to the chocolate that makes it perfect for following up a good Steak Pie or other rich meaty dish. Sláinte Mhath and pass the pie!

chocolate guinness pie

Chocolate Guinness Pie
Servings Prep Time
1pie 45minutes
Cook Time Passive Time
45minutes 90minutes +
Servings Prep Time
1pie 45minutes
Cook Time Passive Time
45minutes 90minutes +
Ingredients
Pie Filling
  • 8 oz. semi-sweet chocolate, chopped
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 3/4 cup whole milk
  • 1 1/4 cup Guinness
  • 3 large egg yolks
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. cinnamon
Pie Crust
  • 1/2 cup unsalted butter - VERY cold
  • 1 1/4 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 3-4 Tbsp. ice water
Pie Topping
  • 1 oz. bittersweet chocolate, chopped
  • 2 Tbsp. caramel or butterscotch
Whiskey Scented Whipping Cream
  • 1 cup whipping cream
  • 1 Tbsp. sugar
  • 1 Tbsp. Irish whiskey (Jameson's is good)
Instructions
Pie Crust
  1. Place the flour, salt and sugar in a food processor and pulse to blend. Add the butter and pulse 6-8 times or until the mixture resembles a coarse, sandy meal. Add the water one Tbsp. at a time until the mixture just comes together (if you add too much water the crust will be tough) - it should be at the point where when you pinch the mixture it sticks together. Pour the mixture onto a clean surface and press together to form a flat, round disc. Wrap in plastic and place in the refrigerator for a minimum of an hour.
  2. Take the pastry out of the fridge and let sit for 5-10 minutes. Roll out on a lightly floured surface to 1/8 of an inch thick - the circle should be large enough to over hang your pie plate by at least 2 ". Fold the pastry in half and then half again so that it forms a triangle; place the point of the triangle at the centre of your pan and unfold. Lightly press the crust into the depths of your pan.
  3. With a pair of scissors, cut the crust edge so that you have a 1 1/2 inch overlap of pastry to your pan. Fold the overhang back under the pastry so that you have a doubled edge and scallop or form as you wish. Place pie plate with crust in the freezer for at least 30 minutes - this will prevent the crust from shrinking too much when baked.
  4. Preheat oven to 350 F. When the pie crust is chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling.
Pie Filling
  1. Whisk the sugar, cornstarch and salt in a medium saucepot. Whisk in the milk and Guinness and place this over medium heat, whisking until it reaches a full simmer and becomes thick and glossy.
  2. Remove the pot from the heat and pour this over the chopped chocolate, stirring until smooth. Have the egg yolks in a separate, smaller bowl, and whisk about a cup of the chocolate cream into the yolks, then add this and the chocolate mixture back to the pot, whisking over low heat for one minute and stir in the vanilla.
  3. Pour this into the cooled pie crust.. Cool for 15 minutes, then chill for at least 4 hours to set.
Topping
  1. Once the pie filling has set, melt 1 oz. of best quality bittersweet chocolate and drizzle across the top of the pie. Drizzle the caramel or butterscotch on top of chocolate. Refrigerate until ready to serve.
Whipping Cream
  1. Place all of the ingredients into a bowl or stand mixer and whip with an electric mixer until soft peaks form. Spoon a dollop onto each slice before serving.
Chocolate Guinness Pie
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