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Chocolate Stout Pie




Source of Recipe


EAGLE BRAND®


List of Ingredients




2 cups (500L) graham cracker crumbs
1/2 cup (125mL) butter, melted
2 teaspoons (10mL) grated orange rind
1-1/2lb (750g) bittersweet chocolate, finely chopped
2 1/4 cups (550mL) (120g) mini-marshmallows
1 can (300mL) EAGLE BRAND®® Regular or Low Fat Sweetened Condensed Milk (NOT evaporated milk)
1 cup (250mL) dark stout beer
1 tablespoon (15mL) pure vanilla extract or creme de cacao
1 1/2 cups (625mL) (170g) shelled pistachio nuts
1 1/2 cups (625mL) (170g) toasted slivered almonds
2 cups (500mL) (250g) lingonberries or dried cranberries


Recipe



Combine graham cracker crumbs, butter and orange rind; press onto bottom of parchment-paper lined 13 X 9-inch(3L) baking pan or two ungreased 9-inch (23cm) tart pans with removable bottoms. Bake in center of preheated 350°F (180°C) oven for 10 minutes. Let cool.
In large bowl, combine chocolate and marshmallows; set aside.
In saucepan, combine EAGLE BRAND®, beer and vanilla; bring just to a boil. Pour over chocolate and marshmallows; whisk until both are completely melted and mixture is smooth. Fold in nuts and fruit of choice.
Spread mixture evenly over prepared crust. Cover lightly with plastic wrap; refrigerate for 12 hours.* Slice while still cold. Let sit 20 minutes at room temperature before serving. *Once set, "pie" can be overwrapped with aluminum foil and frozen for up to 1 month.




Notes: *This dessert was part of a dessert trio which won Gold in the Pastry category for Team Canada at the 2004 Culinary Olympics in Germany. Eagle Brand's version has been slightly modified from original.