Sweet and salty pretzel crust

Guinness-infused chocolate pudding pie filling

Guinness marshmallow meringue -toasted

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Sweet and Salty Guinness Chocolate Pie with Beer Marshmallow Meringue

Preheat oven to 350 degrees. In a medium bowl, mix together pretzels, graham cracker crumbs, butter and brown sugar. Stir together with a rubber spatula until well incorporated. Divide mixture between two 8 or 9-inch pie plates. Bake for 10 minutes. Cool completely before filling.

Whisk together egg yolks and sugar in a non-reactive bowl. Pour 1 cup of Guinness in a heavy-bottomed 3-quart saucepan (reserve the rest for later use - no drinky!). Add heavy cream and whisk to combine. Set over medium-high heat and cook until very hot but not boiling. Remove from heat and whisk in chocolate. When chocolate has melted, whisk in the egg mixture in a very thin stream as to not scramble the egg. Whisk in cornstarch and return to heat source. Whisk over medium heat until thickened. Divide mixture between pie pans. Use a rubber spatula to effectively remove all the pudding from the saucepan; quickly smooth the chocolate into the crust. Refrigerate while making the marshmallow topping.

Whisk sugar, egg whites, water and salt together in a large metal bowl. Set bowl over a simmering pan of water; whisk constantly until sugar dissolves and mixture is hot to the touch. Remove bowl from simmering saucepan and stir in marshmallows pieces. Let stand for 3-5 minutes until marshmallow pieces have softened. Return bowl to simmering water and beat together using a hand-held mixer. Beat for several minutes until mixture thickens. Remove bowl from simmering water and add beer reduction. Continue to beat mixture until it has cooled slightly. Preheat oven to broil. Divide mixture between two pie pans and place under broiler in oven. Watch constantly - it's easy for the marshmallow to burn! Remove from oven when nice and toasty. Refrigerate pies until well set - about 3-4 hours. Edit: 3/19 -this is important! This helps the meringue to solidify

link Sweet and Salty Guinness Chocolate Pie with Beer Marshmallow Meringue By Heather Baird Thursday, March 15, 2012 Thursday, March 15, 2012 Sweet and Salty Guinness Chocolate Pie with Beer Marshmallow Meringue Recipe ByPublished:

I'm a huge fan of Guinness in desserts, so when St. Patrick's day rolls around I try to find new ways to incorporate it into my baking. This year I've made an old recipe new again! Ever since I first tasted Guinness Chocolate Pudding , I thought it would be delicious as a pie filling. It just took a few little tweaks to make it sturdy enough to slice. I paired it with my own recipe for sweet-and-salty pretzel crust and topped it with a Guinness flavored marshmallow meringue. So, let's recap.Comforting. Delicious. My very own beer/pretzel/chocolate/marshmallow dream come true.This recipe makes two pies. Show kindness to others. Give a pie.Yield: 2 pies2 cups crushed pretzels1 cup graham cracker crumbs10 tbsp. unsalted butter, melted1/4 cup plus 2 tablespoons light brown sugar (firmly packed)8 large egg yolks1 cup sugar14.9 oz. can Guinness Draught, divided2 1/4 cups heavy cream7 oz. high quality bittersweet chocolate, evenly chopped1/4 cup cornstarchPlace the remaining Guinness in a small saucepan over medium heat and cook until reduced to 3 tablespoons.2 cups sugar4 egg whites1/4 cup plus 2 tbsp. water1/4 tsp salt12 jumbo marshmallows (or about 18-20 large) cut into quarters with kitchen scissors3 tbsp. beer reduction (as instructed above)Use a warm knife (dipped in hot water then wiped dry) to achieve cleanly cut slices of pie. That marshmallow topping is sticky!