Post by April B. on Mar 12, 2003 12:23:05 GMT -6
Chocolate Stout Silk Pie
Crust
1 1/2 cups crushed graham crackers
1/3 cup melted butter
Filling
12 oz. semisweet or bittersweet chocolate (chocolate chips work well)
24 large marshmallows
pinch of salt
2/3 cups stout
1/3 cup evaporated milk
1 tsp. vanilla
1 T creme de cacao (liqueur, light or dark will work)
Serves 6-8
Preheat oven to 350° F. Add melted butter to crushed graham crackers
and mix until well blended. Using fingers, press crust mixture into
bottom and up the sides of a pie pan. Bake crust for about 6 minutes
until set. (You can alternatively use a ready made graham cracker
crust.)
Place chocolate, marshmallows and salt in a blender. Blend until well
mixed and chocolate is finely ground.
In two separate saucepans (in order to prevent curdling), heat stout
and evaporated milk until very hot, but not boiling.
Pour stout and milk into blender and blend for one minute. Add
vanilla and creme de cacao and blend. Pour into the crust and
refrigerate overnight. Garnish with whipped cream.
Crust
1 1/2 cups crushed graham crackers
1/3 cup melted butter
Filling
12 oz. semisweet or bittersweet chocolate (chocolate chips work well)
24 large marshmallows
pinch of salt
2/3 cups stout
1/3 cup evaporated milk
1 tsp. vanilla
1 T creme de cacao (liqueur, light or dark will work)
Serves 6-8
Preheat oven to 350° F. Add melted butter to crushed graham crackers
and mix until well blended. Using fingers, press crust mixture into
bottom and up the sides of a pie pan. Bake crust for about 6 minutes
until set. (You can alternatively use a ready made graham cracker
crust.)
Place chocolate, marshmallows and salt in a blender. Blend until well
mixed and chocolate is finely ground.
In two separate saucepans (in order to prevent curdling), heat stout
and evaporated milk until very hot, but not boiling.
Pour stout and milk into blender and blend for one minute. Add
vanilla and creme de cacao and blend. Pour into the crust and
refrigerate overnight. Garnish with whipped cream.
