Gold Cup Chocolate Stout Pie with Beer-Infused Marshmallow

By: Kaitlin Hill

Infused with velvety Gold Cup Russian Imperial Stout, this chocolate pie has all the flavors of classic S’mores with a subtle something extra courtesy of the stout. The buttery graham cracker crust comes together in just minutes and is filled with silky chocolate custard and topped with homemade marshmallow that is toasted to perfection. The Gold Cup’s notes of espresso add richness to the chocolate filling, and the roasted bittersweet chocolate tones give the toasted marshmallow additional warmth. Enjoy a slice of pie and a tall glass of Gold Cup for all the delight of an autumnal bonfire from the comfort of your kitchen.  

Serves: 8 – 10

Ingredients:

For the Crust: 

2 cups of graham cracker crumbs

1 stick of butter, melted 

½ cup of sugar

 

For the Filling: 

 4 ounces of Gold Cup Russian Imperial Stout 

 1 cup plus 2 tablespoons of heavy cream 

 4 ounces of chocolate chips (I used half semi-sweet, half bittersweet)

 4 egg yolks 

 ½ cup of sugar

 2 tablespoons of cornstarch

 

For the Marshmallow Topping: 

 4 ounces of Gold Cup Russian Imperial Stout 

 1 cup of sugar

 2 egg whites 

 3 tablespoons of water 

 pinch of salt 

 6 jumbo marshmallows, cut into quarters

 

Directions:

 

Preheat your oven to 350°F.

 

To make the crust, mix the graham cracker crumbs and sugar together in a medium bowl. Add the melted butter and mix until completely incorporated and the mixture resembles wet sand.

 

Press the crust into the base and up the sides of a 9-inch pie pan.

Transfer the pie pan to the preheated oven and bake for 10 minutes until lightly browned. Set aside and cool completely while making the filling.

Combine the stout and heavy cream in a small pot set over medium heat. Heat the liquid until just before boiling point.

Turn off the heat and add the chocolate. Cover the pot and let sit for 2 – 3 minutes to melt the chocolate.

After a few minutes, whisk the chocolate until completely melted and incorporated into the heavy cream. Set aside.

In a small, heatproof bowl, whisk together the egg yolks and sugar.

Slowly stream a quarter cup of the chocolate cream into the egg yolks while whisking. Keep adding cream to the egg yolks until they are warm to the touch.

 

Next, add the egg yolks into the pot with the remaining cream and set over low heat.

Stir in the cornstarch.

Cook the filling while whisking until it thickens and begins to bubble.

Pour the filling into the cooled graham cracker crust and place in the fridge to chill while you make the marshmallow.

Add the stout to a small saucepot and place it over medium-high heat. Cook, stirring occasionally, until the stout has reduced by half and is syrupy in consistency. Set aside to cool.

Place a small pot filled with an inch of water over medium heat and bring to a simmer.

In a medium bowl, whisk together the egg whites, sugar, water, and salt. Place the bowl over the simmering water and whisk until the eggs are hot to the touch and foamy.

Remove the bowl from the heat and add the marshmallows. Let sit for 5 minutes until the marshmallows have softened. Place the bowl over the simmering water and whisk until the marshmallows have melted into the eggs. Stir in the beer reduction.

Once again, remove the bowl from the heat and using a hand or stand mixer fitted with a whisk attachment beat the mixture until it is fluffy and opaque, about 6 – 8 minutes.

Preheat the broiler.

Retrieve the pie from the fridge and top with the marshmallow topping, spreading it to the crust.

Place the pie under the broiler for 2 – 3 minutes until the marshmallow is toasted and golden brown. Don’t walk away during this step, as browning can happen quickly.

Place the pie in the fridge for at least 3 hours to set.

When you are ready to serve, dip a sharp knife into warm water, dry it, and then use it to slice the pie. This will create cleaner edges.

Enjoy!