Why not try this delicious recipe: Guinness chocolate pie with beer marshmallow meringue?
For all the dessert enthusiasts and beer lovers out there, we have an extraordinary treat in store for you. Brace yourself for the delectable combination of rich Guinness chocolate pie, topped with a fluffy beer-infused marshmallow meringue.
This mouthwatering dessert will tantalize your taste buds and leave you craving more!
So, let's dive into the world of indulgence and discover the recipe for this incredible Guinness chocolate pie with beer marshmallow meringue.
(Thanks to SprinkleBake for this fabulous recipe!)
Read more
Guinness chocolate pie with beer marshmallow meringue
Makes two pies
Pretzel crust
Ingredients:
- 2 cups crushed pretzels
- 1 cup graham cracker crumbs
- 10 tbsp. unsalted butter, melted
- 1/4 cup plus 2 tablespoons light brown sugar (firmly packed)
Method:
Preheat oven to 350 degrees.
In a medium bowl, mix together pretzels, graham cracker crumbs, butter, and brown sugar. Stir together with a rubber spatula until well incorporated.
Divide the mixture between two 8- or 9-inch pie plates. Bake for 10 minutes. Cool completely before filling.
Guinness chocolate filling
Ingredients:
- 8 large egg yolks
- 1 cup sugar
- 14.9 oz. Can Guinness Draught, divided
- 2 1/4 cups heavy cream
- 7 oz. high-quality bittersweet chocolate, evenly chopped
- 1/4 cup cornstarch
Method:
Whisk together egg yolks and sugar in a non-reactive bowl.
Pour 1 cup of Guinness in a heavy-bottomed 3-quart saucepan (reserve the rest for later use).
Add heavy cream and whisk to combine.
Set over medium-high heat and cook until very hot but not boiling.
Remove from heat and whisk in the chocolate.
When the chocolate has melted, whisk in the egg mixture in a very thin stream so as not to scramble the egg.
Whisk in cornstarch and return to the heat source.
Whisk over medium heat until thickened.
Divide the mixture between pie pans.
Use a rubber spatula to remove all the pudding from the saucepan, then quickly smooth the chocolate into the crust. Refrigerate while making the marshmallow topping.
Read more
Beer marshmallow topping
Ingredients:
- 2 cups sugar
- 4 egg whites
- 1/4 cup plus 2 tbsp. water
- 1/4 tsp salt
- 12 jumbo marshmallows (or about 18-20 large) cut into quarters with kitchen scissors
- 3 tbsp. beer reduction
Method:
Whisk sugar, egg whites, water, and salt together in a large metal bowl.
Set the bowl over a simmering pan of water; whisk constantly until the sugar dissolves and the mixture is hot to the touch.
Remove the bowl from the simmering saucepan and stir in the marshmallow pieces.
Let stand for 3-5 minutes until marshmallow pieces have softened.
Return the bowl to simmering water and beat together using a hand-held mixer.
Beat for several minutes until the mixture thickens.
Remove the bowl from the simmering water and add the beer reduction.
Continue to beat the mixture until it has cooled slightly.
Preheat oven to broil.
Divide the mixture between two pie pans and place under the broiler in the oven.
Watch constantly - it's easy for the marshmallow to burn! Remove from oven when nice and toasty.
Refrigerate pies until well set - about 3-4 hours.
Source: SprinkleBakes.com
*Originally published in 2017, updated in July 2026.
Comments