Chocolate Guinness Pie – Yes, I’m Feeling Lucky!

I’m not typically a fan of Irish desserts, but I am a fan of all things chocolate & all things sweet & salty. I stumbled across a recipe from Sprinkle Bakes & decided it would be a great fit for our St. Patrick’s Day dinner party. I made some tweaks because it was a little too entailed & time consuming for me, but it was a great dessert with a have-to-have-again pie crust.

Disclosure: No crumbs were left behind in the making or photographing of this dessert.

Crust:

1 cup crushed pretzels
1/2 cup graham cracker crumbs
6 tbsp. unsalted butter, melted
1/8 cup plus Tbsp packed brown sugar

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix together pretzels, graham cracker crumbs, butter and brown sugar. Stir together until well incorporated.
3. Divide mixture between two 8 or 9-inch pie plates. Bake for 10 minutes. Allow to cool.

Filling:

4 large egg yolks
1/ c sugar
7.5 oz Guinness Draught
1 1/8 cups heavy cream
3.5 oz. high quality bittersweet chocolate, evenly chopped or semi-sweet miniature chocolate chips {hey, that’s where I’m at in life right now}
1/2 c cornstarch

1. Whisk together egg yolks and sugar, set aside.
2. Pour Guinness in a saucepan. 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 GRADUALLY so you don’t scramble the egg. Whisk in cornstarch and return to heat over medium heat until thickened. It will quickly turn into a pudding!
3. Pour into crust & refrigerate.

Marshmallow Topping {oh yeah there is!}

1 c sugar
2 egg whites
1/8 cup plus 1 Tbsp water
1/4 tsp salt
2 c miniature marshmallows

1. Whisk sugar, egg whites, water and salt together in a large metal bowl. Set bowl over a simmering pan of water so that it fits snuggly; 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 or place on your mixer stand. Beat for several minutes until mixture thickens & is smooth.
2. Preheat oven to broil.
3. Smooth onto chocolate filling & broil it for 2-4 minutes. Watch constantly – it’s easy for the marshmallow to burn! Remove when lightly toasted.
4. Refrigerate pies 3 hours until set.

You have to stop by Sprinkle Bakes – the styling is gorgeous! My styling is a bit more I have 5 minutes to take photographs before my guests show up, we devour it & I have nothing to share with you.

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Coordinately yours,

Julie

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