Sweet And Salty Guinness Chocolate Pie With Beer Marshmallow Meringue Recipe 45

Steps:

• Pretzel crust: 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 mixture between two 8 or 9-inch pie plates. Bake for 10 minutes. Cool completely before filling. Guinness chocolate filling: 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 - no drinky!). 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 chocolate. When chocolate has melted, whisk in the egg mixture in a very thin stream as to not scramble the egg. Whisk in cornstarch and return to heat source. Whisk over medium heat until thickened. Divide mixture between pie pans. Use a rubber spatula to effectively remove all the pudding from the saucepan; quickly smooth the chocolate into the crust. Refrigerate while making the marshmallow topping. Beer marshmallow topping: *Place the remaining Guinness in a small saucepan over medium heat and cook until reduced to 3 tablespoons. Whisk sugar, egg whites, water and salt together in a large metal bowl. Set bowl over a simmering pan of water; whisk constantly until sugar dissolves and mixture is hot to the touch. Remove bowl from simmering saucepan and stir in marshmallows pieces. Let stand for 3-5 minutes until marshmallow pieces have softened. Return bowl to simmering water and beat together using a hand-held mixer. Beat for several minutes until mixture thickens. Remove bowl from simmering water and add beer reduction. Continue to beat mixture until it has cooled slightly. Preheat oven to broil. Divide mixture between two pie pans and place under broiler in 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. Edit: 3/19 -this is important! This helps the meringue to solidify Note: This marshmallow meringue is really gooey and not your average dry, fluffy meringue. It's more like melted marshmallow fluff. A few people who have made this say that they had bunches of meringue left over. If you're not a big fan of meringue or have shallow pie pans, then you may want to reduce the amount by 1/4 to 1/2. Use a warm knife (dipped in hot water then wiped dry) to achieve cleanly cut slices of pie. That marshmallow topping is sticky!

Steps:

• In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
• To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
• In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
• Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
• To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
• Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.

Steps:

• Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
• In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.