Crust
1 1/2 cups crushed graham crackers
1/3 cup melted butter
Filling
12 oz. semi-sweet or bitter-sweet chocolate (chocolate chips
work well)
24 large marshmallows
pinch of salt
2/3 cups stout
1/3 cup evaporated milk
1 tsp. vanilla
1 T creme de cacao (liqueur, light or dark will work)
Nore from Cheri:
This recipe comes to us from New Brunswick's Tapp's Brewpub and
Steakhouse in beautiful downtown Saint John. The chef came up
with the innovative idea of using Stout (a hearty dark beer)
with chocolate. They complement each other perfectly.
Serves 6-8
Pre-heat oven to 350° F. Add melted butter to crushed graham
crackers and mix until well blended. Using fingers, press crust
mixture into bottom and up the sides of a pie pan. Bake crust
for about 6 minutes until set. (You can alternatively use a
ready made graham cracker crust.)
Place chocolate, marshmallows and salt in a blender. Blend until
well mixed and chocolate is finely ground.
In two separate saucepans (in order to prevent curdling), heat
stout and evaporated milk until very hot, but not boiling.
Pour stout and milk into blender and blend for one minute. Add
vanilla and creme de cacao and blend. Pour into the crust and
refrigerate overnight. Garnish with whipped cream.
Posted by Karen
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