Chocolate cream pie is good any time of the year and any time of the day. Thanksgiving? Sure. Breakfast? Even better. The flavor of this chocolate cream pie is elevated with the addition of dark, stout beer and strong brewed coffee. Topped with freshly, sweetened whipped cream and chocolate shavings, it is just fancy enough to impress your friends, while still having the comfort of a homemade cream pie.
And bonus, it makes TWO! One for you and one for a friend, or keep both for yourself, that's what I would do.
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Chocolate Stout Cream Pie
Serves: 2, 9" Pies
Ingredients:
PIE
2, 9" Baked Pie Shells (Cooled)
2 Squares, Unsweetened Chocolate
2/3 C. Sugar
1/2 C. Flour
1 C. Milk
1 C. Stout Beer
2/3 C. Cream
1/4 tsp. Salt
1 tbsp. Butter
4 Egg Yolks, Beaten
1 tsp. Vanilla
1/4 C. Strong Brewed Coffee
WHIPPED CREAM
2 C. Heavy Cream
1 tsp. Vanilla
1/4 C. Powdered Sugar
Directions:
Bake and cool pie shells according to directions. Melt chocolate and butter over low heat in heavy bottomed pan. Add sugar blended with flour, milk, cream, beer and salt. Stir with whisk until this. Cook uncovered, 10 minutes longer. Add one cup of mixture to beaten egg yolks to temper. Add mix back to pot, cook another 5 minutes. Remove from heat and stir in vanilla and coffee. Let cool slightly and pour into baked pie shells. Cool completely. To make whipped cream, beat together cream, vanilla and sugar. Top with whipped cream and serve.