Dark Chocolate Stout Cream Pie Recipe

Thankgiving is about the turkey, right?  Stuffing?  Of course.  Sweet Potatoes?  Damn straight!  For you, maybe, but not me.  I'm all about the desserts.  Baked goods are rare in these parts so when I get my hands on something in a pie tin I tend to overdo it quite a bit.  Like a "give me the pie, give me a fork and get out of my face" kind of thing.  Here is one of my favorites that combine my 2 favorite things to shove in my face .... pie and beer.  Easy to make, easy to eat.  Cheers - Bon

Dark Chocolate Stout Pie

Ingredients

Crust

1- Pillsbury™ refrigerated pie crust, softened as directed on box.

Filling

1 3/4 - cups whole milk

1/2 - cup stout beer

1 - box (6-serving size) chocolate pudding and pie filling mix (not instant)

1 1/2 - cups semisweet chocolate chips

Topping

1 1/2 - cups whipping cream

2 - tablespoons powdered sugar

1/2 - teaspoon vanilla

Directions

• 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely, about 15 minutes.
• 2 Meanwhile, in 2-quart saucepan, cook milk, beer and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
• Drink the remainder of the stout.
• 3 Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours until set.
• Drink another beer while you wait.
• 4 Just before serving, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Spread over top of pie. Garnish with chocolate shavings, if desired. Store covered in refrigerator.

Courtesy Betty Crocker