Chocolate Stout Silk Pie
Posted: Thu Oct 12, 2006 1:04 pm
Chocolate Stout Silk Pie
We brought this to the Holiday Party. It didn't get enough time to set, so it resembled chocolate soup more than pie. It still tasted good.
Kendra did not mix it in a blender. She melted the chocolate, marshmallows, salt, and evaporated milk. Then added the stout, vanilla, and creme de cacao.
Crust
1 1/2 cups crushed graham crackers
1/3 cup melted butter
Filling
12 oz. semi-sweet or bitter-sweet chocolate (chocolate chips work well)
24 large marshmallows
pinch of salt
2/3 cup stout
1/3 cup evaporated milk
1 tsp. vanilla
1 Tbs. creme de cacao (light or dark)
Pre-heat oven to 350 deg. Add melted butter to crushed graham crackers and mix well until blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You could also use a ready made graham cracker crust.)
Place chocolate, marshmallows, and salt in a blender. Blend until well-mixed and chocolate is finely ground.
In two seperate saucepans (in order to prevent curdling), heat stout and evaporated milk until very hot, but not boiling.
Pour stout and milk into blender and blend for one minute. Add vanilla and creme de cacao and blend. Pour into the crust and refrigerate overnight. Garnish with whipped cream.
We brought this to the Holiday Party. It didn't get enough time to set, so it resembled chocolate soup more than pie. It still tasted good.
Kendra did not mix it in a blender. She melted the chocolate, marshmallows, salt, and evaporated milk. Then added the stout, vanilla, and creme de cacao.
Crust
1 1/2 cups crushed graham crackers
1/3 cup melted butter
Filling
12 oz. semi-sweet or bitter-sweet chocolate (chocolate chips work well)
24 large marshmallows
pinch of salt
2/3 cup stout
1/3 cup evaporated milk
1 tsp. vanilla
1 Tbs. creme de cacao (light or dark)
Pre-heat oven to 350 deg. Add melted butter to crushed graham crackers and mix well until blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You could also use a ready made graham cracker crust.)
Place chocolate, marshmallows, and salt in a blender. Blend until well-mixed and chocolate is finely ground.
In two seperate saucepans (in order to prevent curdling), heat stout and evaporated milk until very hot, but not boiling.
Pour stout and milk into blender and blend for one minute. Add vanilla and creme de cacao and blend. Pour into the crust and refrigerate overnight. Garnish with whipped cream.