For those of us whose lives are intimately woven around the joy of good food, there’s nothing quite like sharing that passion with fellow enthusiasts. My social media feeds often transform into a delightful culinary catalog, bursting with innovative recipe ideas and mouth-watering food photographs shared by friends who appreciate the art of cooking and eating as much as I do. It was through one such inspiring post that the idea for this exceptional dessert, destined to become a holiday favorite, was born.

Last New Year’s Eve, a dear friend named Elsie shared a captivating picture of her homemade creation: a “Chocolate Stout Cream Pie with Irish Cream Whipped Cream.” The moment I saw it, my mind fast-forwarded straight to St. Patrick’s Day, envisioning this magnificent pie as the perfect festive centerpiece for the blog. It was a revelation – an elegant and sophisticated take on a beloved classic. The combination sounded so intriguing, a harmonious blend of rich chocolate and a nuanced stout, crowned with a boozy whipped cream. I knew instantly it was a recipe I had to explore, adapt, and share with a wider audience.

Crafting the Perfect Chocolate Stout Pie: A Decadent Delight for Special Occasions

This recipe builds upon my cherished homemade chocolate pie filling, elevating it with the subtle yet distinctive character of dry stout. Following Elsie’s brilliant lead, I then spiked the traditional whipped cream topping with a generous pour of creamy Irish Cream. The stout, with its roasted undertones of coffee and cocoa, beautifully complements the deep chocolate without overpowering it. Instead, it adds a layer of complexity and depth, transforming a simple cream pie into a truly festive and grown-up indulgence. This thoughtful fusion creates a dessert that is both familiar and excitingly new, a guaranteed winner for any celebration, especially those donning green for St. Patrick’s Day. The interplay of bitter, sweet, and creamy notes ensures a sophisticated finish that will impress any guest.

The Art of Homemade Pie Filling: Unmatched Flavor and Silken Texture

While convenience often beckons in our busy lives, making chocolate cream pie filling from scratch is an endeavor that truly pays dividends in both flavor and texture. Forget the bland, sometimes grainy consistency of boxed “cook-and-fill” mixes that often disappoint. A homemade filling offers an unparalleled silken smoothness and a depth of chocolate flavor that simply cannot be replicated by shortcuts. The process, while requiring a few more steps for precise measuring of ingredients and finely chopping chocolate, is remarkably similar to preparing a standard pudding. However, the meticulous attention to detail yields results that are leagues apart in terms of quality and enjoyment.

The foundation of this pie is a rich, homemade chocolate (or in this case, chocolate stout) pudding cooked gently on the stovetop. The secret to its impeccable, luxurious texture lies in a crucial step: straining the cooked custard through a fine-mesh sieve. This simple yet effective technique ensures the removal of any tiny bits of cooked egg or undissolved ingredients, guaranteeing a perfectly smooth, velvety consistency that melts in your mouth. While the pudding is still warm, it’s combined with additional finely chopped dark chocolate and a generous touch of unsalted butter. These additions melt into the mixture, contributing to its glossy sheen, incredibly rich mouthfeel, and intensified chocolate flavor. Once this magnificent pudding has cooled to room temperature, it is gently poured into a pre-baked, chilled pie shell and refrigerated until thoroughly firm. The end result is a decadent experience that is simply incomparable, showcasing the true potential of a homemade dessert.

The Subtle Influence of Stout: A Sophisticated Flavor Enhancer

The inclusion of stout in this pie is not meant to be overtly alcoholic or to make the dessert taste distinctly like beer. Rather, its role is beautifully subtle, serving as a sophisticated flavor enhancer for the dark chocolate. Much like how a pinch of espresso powder or instant coffee can intensify chocolate in baking, the inherent cocoa and coffee undertones found in a good dry stout deepen and enrich the overall chocolate experience. The alcohol content largely cooks out during the simmering process, leaving behind a complex, earthy aroma that amplifies the richness of the dark chocolate, adding a nuanced complexity that elevates the pie beyond a traditional chocolate cream pie, making it truly distinctive and memorable.

When selecting a stout for this recipe, we highly recommend choosing one that is dry but not excessively bitter. Our personal preference for both sipping and cooking is often Cadillac Mountain from Bar Harbor/Atlantic Brewing in Maine, which offers a wonderfully balanced profile without overwhelming the other flavors. However, a more widely available option like Murphy’s stout would also be an excellent choice; I believe this is what Elsie, my friend and initial inspiration, originally used to great effect. The goal is to select a stout whose rich, roasted notes complement the chocolate without introducing an overpowering bitterness or an overly malty flavor. For those who aren’t stout fans, or if you prefer a classic, non-alcoholic chocolate cream pie, you can certainly omit the stout entirely and simply increase the whole milk to a full 2 cups. This flexibility ensures everyone can enjoy a version of this delightful dessert.

The Importance of Quality Chocolate: Finding the Perfect Balance

In a recipe featuring so few primary ingredients, the quality of each component becomes paramount. For the most truly delectable results, investing in high-quality dark chocolate is non-negotiable. I personally achieved exceptional results using Scharffen Berger chocolate, known for its rich flavor and smooth melting properties. While I frequently opt for bittersweet chocolate (around 70% cacao) in my traditional cream pies, I found that particular percentage to be a little too assertive and intense when paired with the robust notes of the stout. The flavors tended to compete rather than harmonize, creating a slightly unbalanced profile.

By switching to a “dark chocolate semisweet” bar, typically around 62% cacao, the pie achieved a beautifully balanced flavor profile. It was delightfully sweet without being cloyingly so, allowing both the deep chocolate and the subtle stout notes to shine through without any underlying bitterness. This balance is key to the pie’s sophisticated appeal. Given that the distinction between “bittersweet” and “semisweet” can vary significantly among different chocolate brands (for instance, some might label their 60% cacao as “bittersweet” while others call it “semisweet”), it’s wise to look for a chocolate with a cacao percentage in the 50-60% range. This will ensure the ideal balance of sweetness and profound chocolate flavor, creating a pie that is truly memorable and a testament to the power of high-quality ingredients.

Tips for Pie Perfection: Chilling and Topping for Optimal Presentation

Patience, they say, is a virtue, especially when it comes to chocolate desserts cooling in the refrigerator. I confess, I’m not always the most patient person when a delicious chocolate pie is within reach! However, for a truly picture-perfect, sliceable pie that holds its shape beautifully, it is absolutely essential to allow this Chocolate Stout Cream Pie a minimum of 6-8 hours of chilling time before serving. This extended chill period allows the rich, custard-like filling to set completely and firm up, ensuring clean, elegant slices that maintain their integrity. While the pie will certainly taste no less delicious if you cut into it sooner, you might find yourself needing a spoon rather than a fork due to a softer filling – and while there’s no judgment here, if neat slices are your goal, let it chill!

Regarding the magnificent Irish Cream whipped cream topping, for optimal freshness and to prevent it from “weeping” (separating and becoming watery), it’s best to whip and apply it just before serving, ideally no more than an hour prior. Starting with well-chilled heavy cream and a chilled mixing bowl will aid in achieving the perfect, fluffy peaks. If you need to prepare the whipped cream in advance and extend its longevity, a common and highly effective trick is to stabilize it with a small amount of gelatin. This simple technique, which involves dissolving a little unflavored gelatin in hot water and whisking it into the cream as it whips, has always yielded excellent results for me, maintaining that beautiful, fluffy texture for a longer period. With these expert tips, you’re well on your way to creating a truly spectacular and perfectly presented St. Patrick’s Day dessert!

Chocolate Stout Cream Pie with Irish Cream Whipped Cream Recipe

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Chocolate Stout Cream Pie with Irish Cream Whipped Cream

by
Amanda Biddle

A festive and grown-up twist on classic chocolate cream pie, inspired by my friend, Elsie. If you’d like to adapt this to a classic chocolate cream pie filling, omit the stout and increase the milk to 2 cups.

Prep Time:
9 hours

Cook Time:
30 minutes

Total Time:
9 hours 30 minutes

Servings:
8 servings

Ingredients

FOR THE PIE

• ½ recipe all-butter pie crust
• ⅔ cup sugar
• ¼ cup cornstarch
• ½ teaspoon Kosher salt
• 4 large egg yolks , lightly beaten
• 1-1/3 cups whole milk
• 1 cup heavy cream
• ⅔ cup stout or chocolate stout (choose one that isn’t too bitter)
• 7 ounces dark chocolate (50-62% cacao, semi/bittersweet, depending on brand), finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

FOR THE TOPPING

• 1 cup heavy cream , well-chilled
• 1 to 2 tablespoons confectioner’s sugar (depending on your sweetness preferences)
• 2 tablespoons Irish Cream liqueur
• chocolate shavings (optional)

Instructions

• Prepare and blind bake a single pie crust in a 9-inch pie pan (see “All Butter Pie Crust” link in ingredients for recipe/instructions). Cool crust completely before filling. As a time saver, you can also use your favorite store-bought refrigerated pie crust, blind baked according to package directions.

MAKE THE PIE FILLING

• Place finely chopped dark chocolate in a large bowl and set aside. In a separate large, heavy-bottomed saucepan, whisk together sugar, cornstarch, and Kosher salt until well combined. Gradually whisk in the lightly beaten egg yolks until almost fully incorporated, followed by the whole milk, heavy cream, and stout until the mixture is smooth and fully combined. Bring this mixture to a low boil over medium heat, whisking constantly to prevent scorching and ensure even thickening. Once it reaches a low boil, reduce the heat to low and continue to cook, whisking continuously, until the mixture has significantly thickened to a pudding-like consistency, which usually takes about 3-5 minutes. Remove the saucepan from the heat.
• Immediately pass the hot custard through a fine-mesh sieve directly into the bowl containing the chopped chocolate. This step is crucial for achieving a silky-smooth texture; discard any bits of cooked egg or lumps caught in the sieve. Add the unsalted butter and vanilla extract to the bowl. Whisk vigorously until the mixture is completely combined, the butter has melted, and the chocolate has fully dissolved, resulting in a smooth, glossy, and uniform pudding. Place a piece of plastic wrap directly onto the surface of the chocolate pudding to prevent a skin from forming. Refrigerate the pudding until it reaches room temperature, which typically takes about 30-45 minutes.
• Once the chocolate pudding has cooled to room temperature, pour it evenly into the cooled, blind-baked pie shell. Gently spread the filling with a spatula to ensure an even layer. Lightly cover the pie with plastic wrap, being careful not to touch the surface of the filling. Refrigerate the pie until it is fully chilled and set, which will take approximately 6-8 hours. This prolonged chilling time is essential for the pie to firm up properly and allow for clean, beautiful slices.

MAKE THE TOPPING AND SERVE

• Just before serving (ideally no more than an hour prior to maintain peak freshness and texture), place the cold heavy cream in a large, chilled mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment. Using a hand mixer (or the stand mixer), begin to beat the cream on medium speed until it just starts to thicken and soft peaks form. Add the confectioner’s sugar (adjusting the amount according to your sweetness preference) and the Irish Cream liqueur. Continue beating until you achieve medium peaks – the whipped cream should be fluffy and hold its shape, but still soft. Be careful not to over-beat, or you risk turning it into butter!
• Spoon or pipe the freshly whipped Irish Cream topping generously over the thoroughly chilled pie. If desired, garnish with delicate chocolate shavings for an elegant touch. Slice the pie into wedges using a sharp, warm knife (wiping the blade clean between each cut helps ensure neat slices) and serve immediately. Enjoy this truly decadent and festive dessert!

Nutrition Estimate

Calories: 597kcal |
Carbohydrates: 45g |
Protein: 6g |
Fat: 42g |
Saturated Fat: 24g |
Cholesterol: 191mg |
Sodium: 246mg |
Potassium: 297mg |
Fiber: 3g |
Sugar: 27g |
Vitamin A: 1165IU |
Vitamin C: 0.3mg |
Calcium: 117mg |
Iron: 3.5mg

Nutrition information is automatically calculated and should only be used as an approximation.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

We hope you enjoy this extraordinary Chocolate Stout Cream Pie as much as we do. It’s a perfect blend of rich chocolate, subtle stout complexity, and luxurious Irish Cream, making it an unforgettable dessert for any occasion. Whether celebrating St. Patrick’s Day or simply indulging in a sophisticated treat, this pie is sure to become a beloved favorite. Happy baking, and may your celebrations be filled with delicious moments!