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irish stout chocolate pie
Sun King Brewing

Course: Dessert | Beer Style: Irish Stout

Sun King’s Ring of Dingle Irish Stout Chocolate Pie

Cook up the luck of the Irish all year 'round with this chocolate pie recipe using Sun King Brewing's Ring of Dingle Irish-Style Stout.

Prep Time: 4 hours | Yield: 10

Ingredients

Pie Crust
  • 2 cups chocolate wafer cookies (about 1 ½ cups of crumbs)
  • 3 Tbs sugar
  • 5 Tbs melted butter
Chocolate Ganache Layer 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

  1. 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.

    2. Chocolate Ganache Layer

  2. 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.

    3. Stout Moose Layer

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

    5. Whipped Cream Layer

  5. 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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Spent Grain Granola Recipe

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Spent Grain Granola

February 9, 2022

The first time I made spent grain granola was in County Cork, Ireland, three months into a cooking program on a 100-acre working farm. A friend of mine was a brewer from New Zealand, and we spent most of American Thanksgiving homebrewing a dry-hopped pale ale with elderflower in an Irish cottage surrounded by cows. This was my third time homebrewing: the beer wasn’t bad, but it wasn’t great. What was a standout was the toasty, chewy granola we made from the spent grain, baked with warming spices, dried fruit and dark maple syrup. We ate the granola with yogurt from the Jersey cows nearby, yogurt so fatty and tart the cream stuck to the lid in a cap of pale yellow. That granola was an extension of the first core tenet I learned in cooking and in farming: waste not.

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