Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

» Pale Yellow

Cream together butter and sugar until pale yellow.

Sweet & Salty Chocolate Guinness Pie

Tracy Byrne

So my friend Chelsea came to visit for a week.  She used to live in Brooklyn, but moved to Kansas City, but is back for a week long conference.  Chelsea is not only a friend, but an avid reader of this blog!  I asked her what she would like for me to make her and she asked for Irish Car Bomb Cupcakes, yes these are delicious, but I'm a little tired of making them.  If it was beer and chocolate she wanted, I had just the recipe I wanted to try!

Clearly I'm on a bit of a pie kick.  Pies are like the ultimate dessert, they are fancy, but not as formal as a cake.  And I think pies are relatively impressive for your guests.  Not everyone can make a good pie!  Also, I don't have as many opportunities to make a good pie, so I like to make one when I get the chance.

This pie starts with a salty sweet crust.  The idea of using pretzels in the crust is genius!  So good and crunchy.  My crust was kind of crumbly so I upped the amount of butter in the recipe below, let me know how that works out for you!  The chocolate-Guinness pudding is A-mazing!  So rich and flavorful and perfectly creamy.  The beer marshmallow on top is fun and a relatively light topping, it really completes the pie!  As you can see from the pictures, I looked away from the broiler for 20 seconds and the top got a little dark.  Stacey said she liked the burnt marshmallow on top, use your own judgment and watch carefully!   There are kind of a lot of steps involved, but that's the fun part for me!

Print the recipe.

Sweet & Salty Chocolate Guinness Pie Adapted from Sprinkle Bakes Yield - 8-12 servings from a 9” pie

3/4 cups crushed pretzels 1/2 cup graham cracker crumbs 6 tablespoons melted, unsalted butter 3 tablespoons + 1/2 cup + 1 cup sugar 4 egg yolks + 2 egg whites 1/4 + 1/4 teaspoon salt 1/2 cup +1/2 cup Guinness 1 cup + 2 tablespoons heavy cream 4 ounces bittersweet chocolate - I used 60% 2 tablespoons corn starch 3 tablespoons water 10 large marshmallows

Crust

  1. Preheat the oven to 350 F and grease the bottom of a 9” pie pan.
  2. In a food processor crush the pretzels and the graham crackers.  Melt the butter in the microwave.
  3. In a small bowl mix together the crumbs, butter, and 3 tablespoons of sugar.
  4. Press the crumbs into the pie plate and bake for 10 minutes.  Let cool completely.

Chocolate Filling

  1. Whisk together 4 egg yolks and 1/2 cup of sugar in a small bowl.
  2. Add 1/2 cup of Guinness and the heavy cream to a medium sauce pan.  Cook until hot, but not boiling.
  3. Break up the chocolate, remove the Guinness mixture from the heat, and add in the chocolate.  Stir together until the chocolate is melted.
  4. Pour the chocolate mixture slowly into the egg yolk mixture whisking the whole time.  Pour everything back into the saucepan.  Add in 1/4 teaspoon of salt and the cornstarch and stir to combine.
  5. Heat until thickened and then pour into the pie crust.  Place in the fridge.

Marshmallow topping

  1. Place 1/2 cup of Guinness in a small saucepan and heat until the Guinness is reduced to 2 tablespoons.  Remove from the heat and set aside.
  2. Build a double boiler and whisk together 2 eggs, 1 cup sugar, and the water in a medium bowl over simmering water.
  3. Heat and whisk the mixture until there is no longer a gritty texture.  Remove from the heat and add in the marshmallows.
  4. Stir together and then place back over the double boiler until the marshmallows are all melted.  Stir in the reduced Guinness.  Pour over the chocolate mixture.
  5. Place in under the broiler for 60-90 seconds or until the top is browned - be careful, pay attention!
  6. Place in the fridge overnight.  Decorate with extra pretzels.  Use a warm knife to cut.