Chocolate Cream Cheese Ring of Dingle Irish Stout Pie

Want to excite your guests with a dessert they’ll absolutely love? This chocolate cream cheese Ring of Dingle Irish Stout Pie is sure to satisfy everyone’s sweet tooth. Using crushed up chocolate Grateful Grahams for the crust, this is the perfect dessert to eat when celebrating St. Paddy’s Day!

Instructions

For the Crust:

  1. Preheat oven to 350F
  2. Add the chocolate graham crackers 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.
  3. Bake at 350F for 10 minutes.
  4. Remove from oven and allow to cool.

For the Chocolate Ganache Layer

  1. Add the chocolate to a small bowl.
  2. 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.

For the Stout Mousse Layer:

  1. 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.
  2. Add the mousse to the pie crust in an even layer, refrigerate until set (about 3 hours).

For the Whipped Cream Layer:

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

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.