Guinness Chocolate Pie

Yield: 14 servings

Ingredients

• Crust
• 3 cups chocolate graham cracker crumbs
• An entire box (14.4 oz)
• 2 tbsp brown sugar
• 1 cup butter, melted
• Chocolate Ganache
• 105g semi-sweet chocolate chips
• 2 tbsp butter, softened
• 1/3 cup heavy whipping cream
• 3 tsp vanilla
• Filling
• 3 cups milk
• 9 egg yolks
• 4 tbsp + 1 1/2 tsp flour
• 1 1/2 cups sugar
• 4 tbsp + 1 1/2 tsp cocoa powder
• 428g dark chocolate (65% cacao or higher)
• 4 tbsp + 1 1/2 tsp Guinness, flattened
• 1 tbsp + 1 1/2 tsp vanilla
• Guinness Beer Reduction
• 1/2 cup Guinness
• 1/2 cup brown sugar
• Marshmallow Meringue Topping
• 2 cups sugar
• 1/4 tsp salt
• 1/2 cup + 2 tbsp water
• 4 egg whites
• 20 large marshmallows, cut into quarters (use scissors)
• 3 tbsp Guinness beer reduction

Directions

1. In a food processor, break the graham crackers down into crumbs.  Add in the brown sugar and pulse to combine.  Add the butter and mix thoroughly.
2. Line the bottom of a 9" wide, 3" tall springform pan with parchment paper.  Press the graham cracher crumbs into the bottom and sides of the pan to form a crust.  You will not use all the crumbs.
3. Refrigerate the crust for 1 hour.
4. Bake the crust at 375°F for 8-10 minutes.  Cool on a wire rack.
5. For the ganache, place the chocolate chips and butter in a small bowl.  Warm the cream (on the stove or in the microwave) until just starting to simmer (but not boiling!).  Pour the cream over the chocolate and butter, and add the vanilla.  Let stand for a minute, and then stir vigorously until it comes together.  Cover and refrigerate to bring it down to room temperature.
6. When the ganache has cooled, use a spoon to pour and spread it into the pie crust.  It should cover the bottom and halfway up the sides.  Refrigerate the pie crust.
7. For the filling, bring the milk to a simmer over low heat.
8. While the milk is warming, in a separate bowl whisk together the egg yolks, flour, sugar, and cocoa powder.
9. While whisking constantly, slowly pour the milk into the egg yolk mixture.  Don't stop mixing or the eggs will curdle!
10. Return the mixture to the stove and warm until it thickens and coats the back of a spoon.  Remove from the heat and strain through a fine metal sieve.
11. Add the dark chocolate, Guinness, and vanilla.  Stir until the chocolate is melted and everything is well mixed.  It'll become a thick, pudding texture.  Pour into the ganache-lined pie crust.  Return to the refrigerator until set, about three hours.
12. For the Guinness reduction, combine the Guinness and brown sugar in a small saucepan.  Warm over medium heat while stirring constantly to avoid burning.  When it starts to simmer, reduce the heat to low and simmer for 45 minutes, stirring occasionally.  Remove from the heat and cool completely.
13. For the marshmallow topping, whisk sugar, salt, and water together in a metal bowl.  Set over a double-boiler filled with simmering water and cook until the sugar is dissolved and the mixture is hot.
14. While the sugar is dissolving, in a stand mixer whip the eggs to just shy of stiff peaks.
15. When the sugar is dissolved, add in the marshmallows.  Let sit for 3-4 minutes while they melt, and then whisk together.
16. While mixing the egg whites on high speed with a hand mixer, slowly stream in the sugar water mixture.  Continue mixing while adding in the Guinness reduction.  Mix until fully incorporated.  It will be very sticky, and reminiscent of marshmallow fluff.
17. Pour the marshmallow meringue into the remaining space in the pie.  You'll have extra.  Refrigerate until fully set.
18. Immediately before serving, use a kitchen blowtorch to caramelize the top.

Adapted from Sprinkle Bakes, Bakers Royale, and The Recipe Wench.