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Baking with Sun King: Ring of Dingle Chocolate Pie


Monday, January 23, 2017

It's National Pie Day!  

 

To celebrate Chef Steven Unrue whipped up a delicious chocolate pie using Ring of Dingle Dry Irish Stout.

 

 


 

Ring of Dingle Chocolate Pie

10 Servings / 30 Min Active Prep TIme / 4 Hours Total Time

 

Ingredients:

 

• Pie Crust:

2 cups chocolate wafer cookies (about 1 ½ cups of crumbs)

3 Tbs sugar

5 Tbs melted butter

 

• Chocolate Ganache Layer:

8 oz dark chocolate

1/3 cup Ring of Dingle

3 Tbs heavy cream

 

• Stout Moose Layer:

10 oz dark chocolate

1/2 cup Ring of Dingle

3 cups heavy cream, chilled

¼ cup powdered sugar

 

• Whipped Cream Layer:

8 oz cream cheese, softened

¾ cup powdered sugar

2 cup heavy cream, chilled

1 tsp vanilla extract


Directions:

 

• Pie Crust:

Preheat oven 350 degrees

Add the wafer cookies and sugar to a food processor and process until just crumbs. While the food processor is running add the melted butter and process until well combined. Add to a deep dish 9.5 inch pie pan. Starting with the sides, press into shape. Press the crust very well until even and compacted.

Bake at 350 for 10 minutes.

Remove from oven and allow to cool.

 

  • • Chocolate Ganache Layer:
  • Add the chocolate to a small bowl.

    Heat the Ring of Dingle and cream together until very hot and just starting to steam (microwave or stove top will both work fine). Pour hot liquid over the chocolate and stir until the chocolate has melted and is well combined with the stout and cream. Pour in an even layer in the bottom of the crust. Refrigerate until set, about 30 minutes.


    • Stout Moose Layer:

    Add the chocolate to a small bowl. Heat the Ring of Dingle until very hot and just starting to steam (microwave or stove top will both work fine). Pour hot beer over the chocolate and stir until the chocolate has melted and is well combined with the stout. Allow to cool to room temperate. In the bowl of a stand mixer add the cream and powdered sugar, building up speed beat on high until medium peaks form. While the mixer is running slowly drizzle the chocolate into the mixer. Once all the chocolate has been added, stop the mixer and remove the bowl. Using a wooden spoon or spatula gently fold until the chocolate and cream have been well combined.

    Add the mousse to the pie crust in an even layer, refrigerate until set, about 3 hours.

     

    • Whipped Cream Layer: 

    In the bowl of a stand mixer beat the cream cheese and powdered sugar until well combined. Add the heavy cream and vanilla, beat on high until medium peaks form. Spread in an even layer on top of the pie. Chill until ready to serve.


     

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