Dark Chocolate Cream Pie

Makes 8 Servings

Crust

1 - Pillsbury® refrigerated pie crust, softened as directed on box

Filling

1 ¾ cups - 1% Milk

½ cup - Stout Beer

1 ½ cups - Dark Chocolate Chips
½ tsp - Mint Extract

1 box (6-serving size) - Chocolate pudding and pie mix (not instant)

Topping

1 ½ cup - Whipping Cream

3 Tbsp - Powdered Sugar

2 tsp - Vanilla Extract

½ tsp - Mint Extract

Preheat Oven to 450 degrees

1.    Plate pie crust into a 9-inch pie plate, cook according to box directions.  Let cool completely.

2.    In a saucepan, cook the milk, beer, and pudding mix over a medium heat.  Once it comes to a boil remove from the heat and stir in the dark chocolate chips.  Once melted pour into a bowl, cover with saran wrap and refrigerate for at least 2 hours or until cold.

3.    Pour the pudding mixture into the crust evenly.  Refrigerate at least 4 hours.

4.    Right before serving beat the whipping cream, powdered sugar, and vanilla extract with a electric mixer on high speed until soft peaks form.  Spread over pie and garnish with chocolate shavings.