30 Days 30 Recipes: Chocolate Stout Cream Pie Recipe June 11th

Chocolate Stout Cream Pie Recipe

Chocolate Stout Cream Pie Recipe

“I love testing recipes. Because even if you make a mistake it’s usually a delicious mistake” – Ree Drummond Pioneer Woman.

Well Ree, above is a picture of my mistake on the attempt to make a whipped cream topping for my chocolate stout cream pie. But it still tastes delicious, just not pretty.

So I have to admit something to you. I have tried to make homemade whipped cream several times. And well look at that picture. That is always the outcome. I am no whipped cream expert but that does not look right.  Nor does it diminish the disappointment in both the waste of ingredients and it’s sad appearance. Whipped cream is suppose to be fun, fluffy and not flat. Maybe it was too hot in my house when I made the whipped cream. Maybe I am terrible at whisking. Maybe I should just buy store bought whipped cream.

I hope my above whining does not deter you from making this pie because it is really good, even with flat whipped cream. And I wish you all the best in making fluffy whipped cream. This recipe comes from Betty Crocker, where there is never flat whipping cream.

You will need the following ingredients to make the Chocolate Stout Cream Pie:

1 refrigerated pie crust baked per specifications

For the filling
1 3/4 cups whole milk
1/2 cup stout beer
1 box (6 serving size) chocolate pudding (NOT instant)
1 1/2 cups semi-sweet chocolate chips

For the topping*
1 1/2 cups whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
*or just buy store bought whipping cream and save yourself the shame

Start with your pie crust and bake it up per the recommendations on the box. You are probably already cheating with the whipped cream so why not cheat with the pie crust too.

Next cook the milk, beer and pudding mixture over medium heat and bring to a boil. Remove from heat and stir in the chocolate chips. Pour mixture into a bowl, cover with plastic wrap. Be sure that the plastic wrap is actually laying against the pudding mixture otherwise you will have some sort of gummy mess after you let this chill in the fridge for 2 hours.  Don’t ask why I know this.

Once the two hours have past you will take the filling and place it in the pie crust. Cover again, resting the plastic wrap onto the pudding mixture and chill for 4 hours.

Lastly here comes the wickedness. The whipped cream starts in a chilled medium size bowl.  Beat with a hand mixer the whipping cream, powdered sugar and vanilla until soft peaks are formed and then spread over the pie. Or if you never get peaks, pour it over the top of the pie and stuff your face with it anyways. You’re going to like it either way.

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