It’s not unusual to find liquor in the list of ingredients for a dessert (Bananas Foster, Cherries Jubilee, Bourbon Bread Pudding, even alcoholic whipped cream), but you might not think of adding beer. Rich Stouts and Porters often have deep chocolate, coffee or even vanilla undertones, and when added to a sweet dish (in this case a pie), the bite of alcohol diminishes and other flavors find their way to the top.

Prep time: About 10 min

Chill time: About 4–6 hours

Yield: 8–10 servings

12 ounces semi-sweet chocolate chips (or chopped bitter chocolate)

24 large marshmallows

Pinch of salt

2/3 cup Stout (or Porter)

1/3 cup heavy cream or evaporated or condensed skim milk

1 teaspoon vanilla

1 tablespoon quality bourbon or crème de cacao (optional)

1 ready-made butter-cookie-crumb or graham-cracker pie crust

Whipped cream and shaved chocolate and/or toasted crushed nuts for garnish

  1. Place chocolate chips, marshmallows, and salt in a medium bowl.

  2. In two separate saucepans, heat Stout and heavy cream until very hot but not boiling. (Don’t heat them together in one container, or the cream will curdle.)

  3. Pour the Stout and cream over the chocolate and marshmallows and let sit for 5 minutes. Gently whisk together to thoroughly blend. Add the vanilla and bourbon (if using), continuing to whisk until very smooth.

  4. Pour the mixture into the crust and refrigerate 4 to 6 hours or until firm. Garnish with whipped cream and shaved chocolate or toasted nuts.

Per serving: Calories 444 (From Fat 195); Fat 22g (Saturated 10g); Cholesterol 13mg; Sodium 204mg; Carbohydrate 65g (Dietary Fiber 4g); Protein 5g.

About This Article

This article is from the book:

About the book authors:

Marty Nachel is a beer educator, an award-winning homebrewer, a BJCP Certified Beer Judge, on the panel of professional beer judges at the Great American Beer Festival, and a former beer evaluator at the Beverage Testing Institute. He is also the founder and administrator of the Ale-Conner Beer Certification Program.

Steve Ettlinger is the author of seven books, most of which are about food and food-related subjects. His most recent is Twinkie, Deconstructed.

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