Recipe

Chocolate Stout Pudding Pie

Choose your stout wisely here! I loved the Night Shift Brewing Taza Stout, brewed locally here in Boston with chocolate from a stone-ground chocolate factory in Somerville. Whether the chocolate stout tastes more malty sweet or dark chocolate-bittersweet, it is the main flavoring ingredient to this boozy holiday pie. I want to say the alcohol content cooks off a bit when the pudding begins to thicken over the stove top, okay, maybe only a teensy-miscroscopic bit. Rich, unsweetened cocoa flavor and fresh vanilla bean enhance the stout flavor perfectly; call this pie your edible nightcap. Makes one 9-inch pie.
1Xsweet pastry, rolled out to fit a 9-inch pie or tart pan
½CUPunsweetened cocoa powder
½CUPmaple syrup
12OZSchocolate stout, or other dark malty beer
¼CUPcornstarch
4Xegg yolks
1 ½CUPSheavy cream
½Xvanilla bean, split lengthwise
2OZSdark chocolate, for grated garnish

  1. Set the oven at 350 degrees. 
  2. Fit the rolled out pastry into a pie tin, and crimp the sides or gently press with a fork all around for decoration. Dock, or prick the bottom of the pastry with a fork all over, and place in the freezer for 15 minutes.
  3. Line the pastry with tin foil or parchment, fill with pie weights or dried beans, and blind bake in the oven for 15 minutes. Remove foil and pie weights, and bake for an additional 15 minutes or until golden brown. Set aside on a cooling rack until ready to fill with the chocolate pudding.
  4. Meanwhile, in a stand mixer fitted with a whisk attachment, combine the cocoa powder, maple syrup, chocolate stout, cornstarch, egg yolks, and a pinch of salt. On low speed, mix until fully incorporated.
  5. In a small saucepan over medium heat, add the heavy cream and the vanilla bean, using a wooden spoon to incorporate the vanilla bean seeds throughout the cream. Bring to a simmer, allowing the vanilla bean to steep for about 5 minutes, then remove the pod and the saucepan from the heat.
  6. Keep the mixer on low speed, and slowly begin to pour the hot heavy cream into the cocoa powder mixture. Whisk on low speed until all of the cream is thoroughly combined the with cocoa mixture. 
  7. Transfer all contents within the stand mixer bowl back into the original saucepan, and place over medium heat, whisking constantly until mixture thickens into a rich pudding, about 8-10 minutes.
  8. Immediately pour the pudding into the cooled pie crust, and cover with plastic wrap directly onto the pudding surface to prevent a film from forming. 
  9. Refrigerate the pie for about 2 hours, or until pudding is set. Garnish with chocolate shavings, or whipped cream spiked with leftover chocolate stout. 

 

Adapted from Pie it Forward


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