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Chocolate Stout Cream Pie

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Stouts are a natural choice for chocolate cream pie, but a chocolate stout really amps up the flavor. Milk chocolate chips make the filling more unctuous, but if you prefer dark chocolate, it’s a fine substitute.

Makes: 8 servings

  • 3 tablespoons cornstarch
  • 12 cup dark brown sugar
  • 18 teaspoon salt
  • 1 12 cups whole milk
  • 34 cup chocolate stout
  • 1 14 cups milk chocolate chips
  • 1 prepared 9-inch graham cracker or chocolate cookie crust
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar chocolate shavings or more chocolate chips for garnish


1. MAKE THE FILLING: In a large saucepan, whisk together the cornstarch, brown sugar and salt in a large saucepan. Gradually whisk in milk and beer, and bring to a low boil, stirring occasionally, over medium heat. When the mixture begins bubbling, whisk constantly for 1 minute. Remove from the heat and stir in chocolate until melted. 

2. Pour the chocolate mixture into crust and chill until cold.

3. ASSEMBLE THE PIE: Beat together whipping cream and powdered sugar until soft peaks form. Spread over the top of the pie and top with chocolate shavings or chips, if desired.

Pair it:

A kriek adds tart fruitiness, like a cherry on top of this decadent dessert.


Choose a American Stout for this recipe

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