chocolate stout mini pies with bailey’s!

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chocolate stout mini pies by Paper & Cake

We have officially gone St. Patrick’s day crazy! In a good way of course. This time around we took my love of pies, Jordan’s love of beer, and our love of chocolate and married them all together to create these amazing Chocolate Stout Mini Pies with Bailey’s.These two bite (more like three bite) mini pies are simply decadent and pair perfectly with a glass of stout. The flaky crust, rich dark chocolate filling, and sweet stout finish make an incredible combination for a little after dinner treat. Here’s how to make them:

Chocolate Stout & Baileys Mini Pies

Makes one whole pie OR 30 mini pies

2 frozen pie crusts
2 tbsp butter
1 tsp vanilla extract
1 1/3 cups chopped dark chocolate
2/3 cup sugar
3 tbsp cornstarch
2 tbsp cocoa powder, unsweetened
1/8 tsp salt
3 egg yolks
1 cup cold heavy cream
½ cup milk
½ cup Baileys
1 cup stout

Place the chopped chocolate, butter, and vanilla extract in a large mixing bowl; set aside. In a medium saucepan (do not heat yet) whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of heavy cream until the mixture is smooth. Repeat with another 1/4 cup of cream. Whisk in the egg yolks. Transfer saucepan to stove. Over medium heat,  gradually whisk in the remaining ½ cup of cream, stout, baileys and milk. Bring to a boil, whisking continuously as the mixture thickens. Let boil for one minute. Remove the saucepan from heat and pour the mixture over chocolate, butter and sugar you set aside. Whisk until the chocolate and butter are melted and the filling is smooth. Wrap bowl in plastic wrap and chill thoroughly.

Bake crusts according to package. Once cooled, fill crusts with pie filling. Top with whipped cream and chocolate shavings. Try out the Whiskey Whipped Cream we used on our Irish Mexican Coffee for an added punch!

chocolate stout mini pies by Paper & Cake

chocolate stout mini pies by Paper & Cake

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