Chocolate Stout Cream Pie with Irish Cream Whipped Cream
A festive and grownup twist on classic chocolate cream pie, inspired by my friend, Elsie. If you’d like to adapt this to a classic chocolate cream pie filling, omit the stout and increase the milk to 2 cups.
Prepare and blind bake a single pie crust in a 9-inch pie pan (see "All Butter Pie Crust" link in ingredients for recipe/instructions). Cool crust completely before filling. As a time saver, you can also use your favorite store-bought refrigerated pie crust, blind baked according to package directions.
MAKE THE PIE
Place chocolate in a large bowl and set aside. In a large, heavy bottomed saucepan, whisk together sugar, cornstarch, and salt. Whisk in egg yolks until almost combined, followed by milk, cream, and stout until fully combined. Bring to a low boil over medium heat, whisking constantly. Lower heat and cook, whisking, until thickened, about 3-5 minutes. Remove from heat.
Pass custard through a fine mesh-sieve set over the bowl of chocolate. Discard any bits of cooked egg in the sieve. Add butter and vanilla extract to the bowl and whisk until the mixture is combined and smooth. Place a piece of plastic wrap directly onto the surface of the chocolate pudding and refrigerate until room temperature, about 30-45 minutes.
Pour cooled chocolate pudding into the cooled pie shell and spread until even. Lightly cover and refrigerate until fully chilled and set, about 6-8 hours.
MAKE THE TOPPING AND SERVE
Just before serving (no more than an hour prior) place cold heavy cream in a large, chilled mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment. Using a hand mixer (or the stand mixer), beat cream on medium speed until just starting to thicken. Add sugar and liqueur and continue beating until you have medium peaks (don't beat it too long, or you'll make butter!).
Spoon or pipe over chilled pie. If desired, garnish with chocolate shavings. Slice into wedges and serve.