I'm a huge fan of Guinness in desserts, so when St. Patrick's day rolls around I try to find new ways to incorporate it into my baking. This year I've made an old recipe new again! Ever since I first tasted Guinness Chocolate Pudding, I thought it would be delicious as a pie filling. It just took a few little tweaks to make it sturdy enough to slice. I paired it with my own recipe for sweet-and-salty pretzel crust and topped it with a Guinness flavored marshmallow meringue. So, let's recap.
- Sweet and salty pretzel crust
- Guinness-infused chocolate pudding pie filling
- Guinness marshmallow meringue -toasted
3/19 - Notations have been added to this recipe.
Sweet and Salty Guinness Chocolate Pie with Beer Marshmallow Meringue
Yield: 2 pies [click for printable recipe]
2 cups crushed pretzels
1 cup graham cracker crumbs
10 tbsp. unsalted butter, melted
1/4 cup plus 2 tablespoons light brown sugar (firmly packed)
- Preheat oven to 350 degrees.
- In a medium bowl, mix together pretzels, graham cracker crumbs, butter and brown sugar. Stir together with a rubber spatula until well incorporated.
- Divide mixture between two 8 or 9-inch pie plates. Bake for 10 minutes. Cool completely before filling.
8 large egg yolks
1 cup sugar
14.9 oz. can Guinness Draught, divided
2 1/4 cups heavy cream
7 oz. high quality bittersweet chocolate, evenly chopped
1/4 cup cornstarch
- Whisk together egg yolks and sugar in a non-reactive bowl.
- Pour 1 cup of Guinness in a heavy-bottomed 3-quart saucepan (reserve the rest for later use - no drinky!). Add heavy cream and whisk to combine. Set over medium-high heat and cook until very hot but not boiling. Remove from heat and whisk in chocolate. When chocolate has melted, whisk in the egg mixture in a very thin stream as to not scramble the egg. Whisk in cornstarch and return to heat source. Whisk over medium heat until thickened.
- Divide mixture between pie pans. Use a rubber spatula to effectively remove all the pudding from the saucepan; quickly smooth the chocolate into the crust. Refrigerate while making the marshmallow topping.
Edit: 3/19 -Note: This marshmallow meringue is really gooey and not your average dry, fluffy meringue. It's more like melted marshmallow fluff.
Edit: 1/23/13 - A few people who have made this say that they had bunches of meringue left over. If you're not a big fan of meringue or have shallow pie pans, then you may want to reduce the amount by 1/4 to 1/2.
Place the remaining Guinness in a small saucepan over medium heat and cook until reduced to 3 tablespoons.
2 cups sugar
4 egg whites
1/4 cup plus 2 tbsp. water
1/4 tsp salt
12 jumbo marshmallows (or about 18-20 large) cut into quarters with kitchen scissors
3 tbsp. beer reduction (as instructed above)
- Whisk sugar, egg whites, water and salt together in a large metal bowl. Set bowl over a simmering pan of water; whisk constantly until sugar dissolves and mixture is hot to the touch. Remove bowl from simmering saucepan and stir in marshmallows pieces. Let stand for 3-5 minutes until marshmallow pieces have softened. Return bowl to simmering water and beat together using a hand-held mixer. Beat for several minutes until mixture thickens. Remove bowl from simmering water and add beer reduction. Continue to beat mixture until it has cooled slightly.
- Preheat oven to broil.
- Divide mixture between two pie pans and place under broiler in oven. Watch constantly - it's easy for the marshmallow to burn! Remove from oven when nice and toasty.
- Refrigerate pies until well set - about 3-4 hours. Edit: 3/19 -this is important! This helps the meringue to solidify