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Decadent Chocolate Cream Guinness Pie with Toasted Meringue

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A rich and indulgent chocolate cream pie infused with Guinness stout and topped with fluffy toasted meringue, perfect for special occasions or cozy gatherings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tbsp ice-cold water
  • 1 cup (240ml) heavy cream
  • 6 oz (170g) bittersweet or semi-sweet chocolate, finely chopped
  • 1/4 cup (60ml) Guinness stout (room temperature)
  • 3 large egg yolks, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 3 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour and salt. Add cold cubed butter and rub into flour until mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  2. Shape dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll out chilled dough on lightly floured surface to fit 9-inch pie dish. Transfer and press into dish, trimming excess edges. Prick bottom with fork.
  4. Blind bake: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights, bake another 10 minutes until golden. Let cool.
  5. Prepare Chocolate Cream Filling: Heat heavy cream in saucepan over medium heat until just simmering. Remove from heat and stir in chopped chocolate until melted and smooth.
  6. In separate bowl, whisk egg yolks and sugar until pale and slightly thickened. Slowly whisk in warm chocolate mixture, then Guinness stout and vanilla extract until silky smooth.
  7. Pour filling into cooled pie shell. Cover and chill in fridge at least 2 hours until set but slightly jiggly.
  8. Make Toasted Meringue: Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, increasing speed to high until stiff, glossy peaks form. Beat in vanilla extract.
  9. Remove pie from fridge. Spread meringue evenly over chocolate filling, sealing edges to prevent shrinking.
  10. Toast meringue using kitchen blow torch until evenly browned. Alternatively, place under broiler for 1-2 minutes, watching closely to avoid burning.
  11. Let pie rest 10 minutes before slicing to allow meringue to set slightly.

Notes

Use cold butter for flaky crust. Be gentle folding Guinness into filling to avoid graininess. Cream of tartar stabilizes meringue. Meringue can be made a day ahead and stored covered in fridge. Watch crust color during baking; tent with foil if browning too fast. Toast meringue carefully to avoid burning.

Nutrition

Keywords: chocolate pie, Guinness dessert, toasted meringue, Irish dessert, chocolate cream pie, easy pie recipe, holiday dessert

Find it online: https://swooshspice.com/decadent-chocolate-cream-guinness-pie-recipe-with-toasted-meringue-tutorial/