Guinness S’Mores Icebox Pie

Well goodness me! Is it March already?! Sure is, today is March 1st, which means it is time to start my annual St. Patrick’s Day blog-a-thon. In the days leading up to March 17th I will be sharing a delicious assortment of Irish-y recipes. I’ve been doing this for several years now, so I’ve collected over 80 St. Patrick’s Days recipes at this point and that doesn’t take into account all the delicious dishes coming your way this year. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest culinary creations. I’m going to kick it all off this year with something sweet & boozy – Guinness S’mores Icebox Pie!

Who doesn’t love S’mores?!! Rich chocolate, gooey marshmallows and crispy graham crackers…it just makes you nostalgic for times spent around the campfire. And what is that one thing that might make them just that little bit better? Guinness! It really adds such a lovely, rich flavor to all baked goods I’ve ever tried it in. And this pie is no exception. The chocolate/Guinness mixture is folded into whipped cream which gives the filling a light and airy chocolate mousse texture.

 

The only other deviation I made from traditional S’mores is that rather than going with a traditional graham cracker crust, I decided to use a Digestive Biscuit crust instead. Digestive Biscuits are a favorite of mine. I first discovered them while living in Ireland and have been hooked ever since. They are similar to a graham cracker, but so much better in my humble opinion. You can find them in British/Irish specialty shops and occasionally in your local supermarket. But if all else fails, you can also get ahold of them on amazon.

This pie is a “no bake” pie, which although it is still most decidedly Winter here, I’m sure I will be loving that “no bake” aspect once the hot and humid Virginia summer arrives. This Guinness S’mores Pie comes together really quickly and you just need to make sure you allow it to have some chill time in the freezer before you plan to serve it. Once the guests have arrived, simply break out that culinary torch and toast those marshmallows. Delightfully s’mores-y! It will certainly be a great addition to your St. Patrick’s Day feast!

• Servings: 8 - 10
• Difficulty: easy
• Print

Recipe slightly adapted from: The Beeroness

Ingredients:

For the Crust:

• 250 grams Digestive Biscuits (can substitute in 1 1/2 cups (9 sheets) graham cracker crumbs- combine with 1/4 cup brown sugar and 4 Tablespoons butter)
• 100 grams butter

For the filling:

• 1/3 cup Guinness Stout
• 2 Tablespoons unsweetened cocoa
• 1 1/3 cups (8.5 oz.) bittersweet chocolate chips
• 2 teaspoons vanilla extract
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• pinch salt

For the topping:

• 3 cups mini marshmallows

Directions:

Add the Digestive Biscuits to a food processor and process in bursts until fine crumbs remain. While the processor is running, add the melted butter until well combined.

Press mixture into the bottom of an 8″ Springform pan.

Place the Guinness, cocoa, and chocolate chips in a microwave safe bowl, microwave on high (in 15 second bursts) until melted, stirring frequently.

In the bowl of a stand mixer add the vanilla, heavy cream, powdered sugar and salt. Mix on high until medium peaks form. Turn the mixer down to low and slowly add the chocolate until incorporated.

Pour Guinness/cream mixture over the Digestive Biscuit crust and level with spatula.

Top with mini marshmallows.

Freeze pie until set – at least 2 hours.

Before serving, toast the marshmallows with a culinary torch.

Enjoy!

Guinness S’mores Icebox Pie brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Guinness S’mores Icebox Pie:

8″ Springform Pan

Culinary Torch

Digestive Biscuits – McVities are the best!

Kitchen Aid Stand Mixer

Cuisinart Food Processor