November 16, 2012

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. 

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