Page 240 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Chocolate Stout Pudding Pie

MAKES 1
(8- /20- )

,
? Well, we do.
I’m as adventurous as the next gal when it comes to trying new and
exciting variations on the beer theme, and I had a few bottles of

Harpoon chocolate stout in the fridge that I just couldn’t bring myself
to drink. Of course, I had plenty of ideas for how to use it for dessert!
Once St. Patrick’s Day rolled around, I found myself compelled to
grab a bottle opener and see what I could whip up with a bit of
kitchen alchemy. This dark beauty is the result.

FOR THE CRUST
Sweet Tart Dough (page 30) ½ batch

FOR THE FILLING
cocoa powder (I use ½ cup 40 g
Callebaut Extra Brute)

maple syrup ½ cup 120 ml
chocolate stout 1 (12-ounce) bottle 1 (360-ml) bottle

cornstarch ¼ cup 32 g
egg yolks 4

salt pinch
vanilla extract 1 teaspoon 5 ml

heavy cream 1½ cups 360 ml
FOR THE ASSEMBLY

heavy cream 1 cup 240 ml
confectioners’ sugar ¼ cup 25 g

bittersweet chocolate, at
room temperature, for 1 bar or large piece
making chocolate curls

Procedure for the crust