Happy Pi Day!
This glorious holiday is an international celebration of pi, the mathematical symbol used to represent a constant — the ratio of the circumference of a circle to its diameter — which is the 3.14159 that we all remember from geometry class. For me it less a celebration of math and more of an airtight solidly academic reason to revel in my constant and unwavering love of pie.
With St. Patrick's Day around the corner, I took this as a sign to create one pie for both holidays. That turned into a kitchen hat trick because the pudding used in this rich chocolaty recipe can also be served as a stand alone dessert. To quote the leader of the A-Team, “I love it when a plan comes together.”
This recipe is just the filling (aka pudding). Use your favorite pie crust recipe. Since I was running short on time I used a store bought shortbread pie crust.
Chocolate Stout Pudding Pie
10 oz Euphoria Chocolate Company Dark Chocolate
¾ cup granulated sugar
1 ½ cups heavy cream
1 cup whole milk
1 cup stout beer (we used Oakshire Overcast Espresso Stout
1 teaspoon vanilla extract or vanilla bean paste
1 Tbs butter
Measure 10 oz of Euphoria Chocolate Company Dark Buttons and set aside.
In a medium bowl whisk eggs and egg yolk with sugar and set aside.
Combine sugar, heavy cream, milk and stout in a medium-sized saucepan. Over medium heat, bring the mixture just below a simmer. Add chocolate buttons and mix until they melt.
Remove from heat and slowly add the chocolate stout mixture to the eggs. Be sure to whisk constantly to prevent curdling. One you have added approximately half of the stout-chocolate mixture pour into the saucepan. Place over a lower heat and stir constantly. The mixture will thicken.
Remove from heat and add vanilla. Then add the butter. Allow to cool.
Put into pie shell of your choice and smooth. Once it is cool enough it should be put in the refrigerator for 3-4 hours.
Top with whipped cream, sprinkle with Euphoria Chocolate Company Sunrise Baking Cocoa and serve.