3.17.2014

guinness chocolate cream pie

prep time:  tbd
cook time:  tbd
servings:  8 - 10

crust ingredients:
1 1/2 cup flour
1/2 teaspoon salt
2 tablespoon sugar
1/2 cup cold butter - cut into cubes
1 tablespoon lemon juice
1/3 cup ice water

chocolate filling ingredients:
10 ounces dark chocolate - chopped
8 egg yolks
1/4 cup cornstarch
3/4 cups granulated sugar
2 1/2 cups heavy cream
1 cup guinness stout
1 teaspoon vanilla extract

crust steps:
1.  in the bowl of a food processor, pulse the flour, salt, and sugar together until well blended.  scatter the butter pieces on top of the flour mixture and blend until the butter is the size of small peas.  add the lemon juice and a tablespoon at a time, ad the water, pulsing after each addition until the dough just comes together.  form the dough into a disk, wrap in plastic wrap and refrigerate for at least one hour.

2.  lightly flour your work surface.  roll the dough out to a large circle and gently place into a deep 10-inch pie tin.  crimp the edges and freeze for 15 - 30 minutes.

3.  preheat the oven to 400 degrees.  line the partially frozen pie crust with foil and fill with pie weights.  bake for approximately 20 minutes and remove the foil and weights.  return the crust to the oven for an additional 5 - 10 minutes, until golden.  set aside to cool completely.

filling steps:
1.  place the chopped chocolate in a bowl and set aside.  in a medium bowl, whisk together the egg yolks and cornstarch.  set aside.

2.  mix the sugar, heavy cream and guinness together in a medium-sized saucepan.  over medium heat, bring the mixture just below a simmer.  slowly start to add the hot cream mixture to the eggs, whisking constantly.  after you've added half of the hot cream to the eggs, pour the egg mixture back into the saucepan and lower the heat.  stirring constantly, cook unitl the mixture thickens, about 10 minutes.

3.  strain the guinness custard over the chopped chocolate, catching any stubborn egg bits.  add the vanilla extract and whisk until smooth.  pour filling into the cooled pie shell.

4.  smooth the top of the pie with a rubber spatula or spoon and refrigerate for at least four hours.

- food 52, december 2012

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