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Sweet and Salty Guinness Chocolate Pie with Beer Marshmallow Meringue




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
Comforting.  Delicious.  My very own beer/pretzel/chocolate/marshmallow dream come true.

This recipe makes two pies.  Show kindness to others.  Give a pie.
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]

Pretzel crust:
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)
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together pretzels, graham cracker crumbs, butter and brown sugar.  Stir together with a rubber spatula until well incorporated. 
  3. Divide mixture between two 8 or 9-inch pie plates. Bake for 10 minutes.  Cool completely before filling.
Guinness chocolate 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
  1. Whisk together egg yolks and sugar in a non-reactive bowl.
  2. 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.
  3. 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.
Beer 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)
  1. 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.
  2. Preheat oven to broil.
  3. 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.
  4. Refrigerate pies until well set - about 3-4 hours. Edit: 3/19 -this is important! This helps the meringue to solidify
Note:  Use a warm knife (dipped in hot water then wiped dry) to achieve cleanly cut slices of pie.  That marshmallow topping is sticky!


link Sweet and Salty Guinness Chocolate Pie with Beer Marshmallow Meringue By Published: Sweet and Salty Guinness Chocolate Pie with Beer Marshmallow Meringue Recipe



74 comments :

  1. This is absolutely stunning. I'm at a loss for words. So, so creative!

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  2. What an amazing creation! Guinness and pretzels must give this pie an interesting flavor.

    cheers,

    Rosa

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  3. Looks great! At what point do you add the yolk/sugar mixture to the guiness/cream mixture?

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  4. Could we use baileys in the place of the guiness in the meringue topping?

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  5. Carli - GOOD CATCH. Thank you! I added to item #2 under "Guinness chocolate filling."

    Jessica - yes! I think that would taste awesome!

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  6. sweet sarah woman!
    this is just heavenly.
    i just saw a recipe (over at kevin's blog) for chocolate pudding with the Guinness.
    did it take long for the beer to reduce down? does it get thicker as it reduces? i've never reduced beer before, but now want too

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  7. and I'm adding this to my friday fun stuff--i have too. ok to use the photo?

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  8. Hey Dawn! It takes about 10-15 minutes to reduce, but it doesn't get much thicker... just darker and more concentrated, if that makes sense. :)

    And -sure thing about the Friday fun - whatever you need!

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  9. What is not to love about this beautiful pie?! Just beautiful.

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  10. I'm not a beer person, but imagining a thick and creamy dark guiness whisked into a luscious velvety chocolate, I think I'll get with the program. I adore sweet and salty and can't wait to try this crust!

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  11. Sweet and salty pretzel crust!?! You are a genius!!!

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  12. That marshmallow meringue is so beautiful and fluffy I want to lay down on it and fall asleep. After I have consumed half the pie, of course. Yum!

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  13. I just marvel at how you always come up with such clever creations Heather! I love that distressed board you used to display the pie...could it be a pie peel, as opposed to a pizza peel?! ha! xo ~Lili

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  14. I always love pretzels crusts and the beer marshmallow topping is just ingenious! I've never really tried any baked goods with guinness, gotta try it out, cuz it seems like i'm missing out a lot!

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  15. This looks very nice and comforting...too bad I'm under-age :P

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  16. This looks amazing!!! This might be stupid question but I am confused with what steps give me the beer reduction? Sorry :(

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  17. This is so pretty! I need to try some Guinness in my baking!!

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  18. Wow, what an amazing sounding pie, and the pictures are really awesome. The perfect slice :)
    Take care..

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  19. One layer looks and sounds better than the next...and of course, gorgeous!! images, as usual!

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  20. Oh my Heather, this is such an amazing creation. How do you come up with all of these delicious creations? What I wouldn't give to grab a fork and dive right into a piece.

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  21. Madre mia, que cosa tan bonita y tan rica, ademas, como siempre tan cretiva. Saludos

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  22. I love guiness, pies, chocolate, marshmallows and son on.......

    This looks stunning.

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  23. That Guinness meringue pie is looking so good!

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  24. Beer marshmallow, wow!! I just love sweet and salty combinations, this is a must I reckon!

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  25. That looks amazing - very interesting combinations!

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  26. This is so pretty! Love that meringue especially. What a treat!

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  27. This looks great, can't wait to try it. Do you think the meringue could be brûléed using a hand torch instead of placing in the broiler?

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  28. Omigosh! Chocolate, Beer, pretzels, marshmallows, you've hit on all my favorite cravings!

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  29. Hummmm qué deliciosa tarta. Me gustan tus fotos.
    Un saludo.

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  30. Seriously the best idea ever! I saw this last night and got super excited about the pretzel crust that I didn't even realize it was beer meringue! Guuuuuurl, you've got mad skillz and this is the pie of my dreams.

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  31. That looks incredible! What a great idea.

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  32. Wow! I have died and go e to Guinness heaven! Truly amazing as ALWAYS!!!

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  33. Your creativity never ceases to amaze me! Sweet, salty, dark chocolate, beer... what I wouldn't give for a slice of that right now!

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  34. What a brilliant take on those wonderful flavor combinations! Thanks, as always, for the inspiration.

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  35. You've reminded me again how much I want a kitchen torch! Beautiful.

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  36. I can tell from the name already that this pie will taste amazingly "DELICIOUS" ^___^

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  37. Hi Heather, I've been following you for awhile, though I've never commented before but Gosh, I can't resist. This is brilliant. I so wish I could grab a fork and devour that lovely piece.

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  38. Could I try this with the pudding as a filling between some devils food cake?

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  39. Could I try this with the pudding as a filling between some devils food cake?

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  40. Could I try this with the pudding as a filling between some devils food cake?

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  41. I am loving all the guiness everywhere! Happy St.Patrick's day!

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  42. Brilliant and beautiful. I love it! Happy St. Patrick's day!

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  43. What a creative St. Patty's day dessert!! Now if only I weren't so intimidated by pies and meringue. . . .

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  44. I don't think I could ever let one of these pies go!! Just too beautiful and yummy. Love it and love your magical ideas!!

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  45. Is the marshmallow meringue supposed to LOOK like meringue before you put it in the fridge? Or is it liquid? You say to cook it until it thickens and then beat until slightly cooled, so I'm wondering how it looks before you broil it.

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  46. It will not be fluffy like normal meringue, rather, it will be thick and gooey and pourable. It will flatten out over the pie. I swirled the top with an off-set spatula just before I stuck it under the broiler.

    Hope this helps!

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  47. This looks so edible! I love Guinness in meat pies, but have never had it like this! A must try.

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  48. So I made your pie yesterday and could not get the marshmallow to thicken like your picture. How long did you have to mix it to make it thick? I tried it twice and was so bummed! Everyone said it tasted great but it definitely didn't look right. Any tips?

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  49. I just tried this today (had to!) and the chocolate pudding thickened up nicely, but as I was still whisking it the beer separated--so when I poured it into the crust the beer was liquid on top. Did I heat it too long?

    Love everything you post on here!!

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  50. These are my husband's two favorite things (Guinness & pretzels) and today is his birthday. He's going to love it. I really enjoyed the taste of the topping; I have to work on the appearance - it was not near as fluffy.

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  51. This looks so unbelievably delicious, I don't think I would share the other pie.

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  52. Hi Heather! I love this recipe and just tried it out last night...unfortunately the filling didn't set and is soupy. How long did you whisk over heat to get it to thicken, and what type of consistency should it be when you pour it into the crust? I definitely want to try it again, and hope I get better results next time!

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  53. wow, looks so divine and incredible. never baked with beer, so i have to try, soon! and gorgeous photos.

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  54. Oh lord! Beer Marshmallow meringue?! Wowsy!

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  55. I just finished making this recipe for the second time in a week. I cannot get the meringue to look right. It kind of resembles the head on a beer, but flat. Any tips?

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  56. My husband was away with the Navy this week and I wanted to make something special for his return (along with dinner with the in-laws!), so I thought I'd try it out! He texted me saying he might not get off the boat until the next day and I replied, "You'd better! I made a pie with your two favorite ingredients!" He said, "Beer and chocolate? LOL" I was laughing my head off because he was right! And everybody loved it! Great recipe.

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  57. I tried it, and it was perfect ! Thank you Heather for this delicious pie. My guests thank you as well, I think, they loved it.

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  58. guinness is dry stout, not beer! :) amazing recipe cant wait to try it

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  59. I want to turn this into a cupcake... do you have any plans in the making for that??

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  60. Do you think I can make this 2-3 days in advance and stick it in the fridge?

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  61. I made this as cupcakes and it turned out great, like little single-serve pies. Each cup got their own pretzel on top. It made 24 cups total (2 standard pans full). With how rich it is, I can't imagine eating a regular pie slice, so these were perfect.

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  62. I'm looking to make this tomorrow and it sounds amazing. Just one question. I don't really need two pies. Do you think it would freeze well?

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  63. Heather, are these minor friendly? Will the alcohol cook out? Or maybe I should stay on the safe side and say adults only when I serve it. I wanted to make this for Christmas. I am also making a cheesecake but I feel bad not having chocolate for the kids. ;)

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  64. Looks amazing, but 10 T butter in the crust?? Wow, Paula Deen would be proud.

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  65. Nevermind... 2 pies... Got it. Headed to the store asap!

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  66. This sounds delicious, I Pinned your recipe I am sharing on Facebook!

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  67. I made this for a Beer themed dinner party this weekend and it was a huge hit! One pie for the party and one to share at work. My colleagues thank you. :-)

    I did have a ton of meringue left over, but I'll be sure to make some chocolate stout cupcakes ahead of time. I think that would be the perfect way to use it up.

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  68. I made this last night and it is sooooo yummy!!!! A couple comments/tips:

    1) I also could not get my meringue to "set up", even after it's been in the fridge overnight. Still a gooey (albeit delicious!!!) mess. I wonder if it could've helped to add more egg whites to help stiffen it out a little more?

    2) The broiling made this REALLY beautiful/crunchy crust on the top of the pie, which was still there after about 2.5 hrs in the fridge and tasted like a delicious burnt marshmallow (oops! couldn't wait long enough to try it myself!). But, when a friend came over to eat some (around 5 hrs in the fridge at this point) the nice crust on top had turned into a sad layer that I'll compare to the "crust" that can form on the top of pudding....like a super sticky, uncuttable layer. I think if I had to do this over, I'd pour in the meringue and throw it in the fridge right away....skipping the broiling step until just before it's served.

    Thanks a million for the recipe! The different layers are great by themselves and even better as a whole pie!

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  69. I attempted to bake this today, everything went great until I stuck it in the broiler. everything was fine for ~2 minutes, but then my pie spontaneously combusted, before it had even begun to brown! Be careful broiling this, you may want to put it in the fridge to let the meringue set before broiling!

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  70. What temperature do you broil it at ?

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  71. Broil function is usually set to 500F on most ovens. Hope this helps!

    xo

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