Pi Day (and Chocolate Porter Pudding Pie with Porter Whipped Cream)

Yesterday was Pi Day (3/14). We love the idea of a math holiday, so we celebrated by going out for pizza and coming home to an amazing, kinda boozy chocolate pudding pie. Pudding pie is Mr. Something’s childhood favorite, but I wanted to do something more than just plain ol’ Jell-O in a crust. I’ve made this pudding recipe before, and it’s amazing on its own. It’s even more amazing, I think, in a graham cracker crust. The crunch cuts the richness of the chocolate and whipped cream a little. It’s much easier than you’d think, and it looks (and tastes) really impressive. I’m definitely making this for Thanksgiving this year. It’s a mother-in-law impresser.

Chocolate Porter Pudding Pie with Porter Whipped Cream

Adapted from The Beeroness (she has AMAZING recipes–try her Mirin Stout-Glazed Roast Chicken)

Graham cracker pie crust (just buy a pre-made one; you’re already making pudding and whipped cream, so go easy on yourself)
  • 2/3C sugar
  • 3T cornstarch
  • 2oz. unsweetened chocolate, chopped
  • 2oz. bittersweet chocolate, chopped
  • 3/4C heavy cream
  • 3/4C chocolate porter (I used Shake Chocolate Porter from Boulder Beer)
  • 1 egg yolk
  • 1/2t vanilla extract
Whipped cream
  • 1C heavy cream
  • 1/2C powdered sugar
  • 3T stout
  • 1/2t vanilla extract

How to!

  • In a large saucepan, whisk the sugar and cornstarch until there are no more cornstarch clumps. Add the cream, porter, and egg yolk; whisk until well combined. Add the chocolate.
  • Bring to a boil, whisking from time to time over medium heat. Whisk constantly for 1 minute. Remove from heat.
  • Add the vanilla. Stir until well combined.
  • Pour into pie crust. Lick the bowl. Let the pie cool on the counter until the top of the pudding is  room temperature, about 30-40 minutes; otherwise, the pudding will melt the whipped cream.
  • To make the whipped cream, add the cream and powdered sugar to a stand mixer. (You can use a hand beater if you don’t have a stand mixer.) Beat on high until medium peaks form. While mixer is running, add the porter and vanilla and beat until you have peaks slightly stiffer than medium. This way the whipped cream will stay firmly in a layer on the pie.
  • Top pie with whipped cream (you might have some left over; it’s great in coffee, on ice cream, on a spoon…). Lick the bowl. Refrigerate for an hour or so until totally cooled. It’s super rich, so cut little slices.

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