Caramel-Bottomed Guinness Chocolate Pie

This pie turned out quite well. Everyone at Pie Night loved it. The caramel was a bit boozier than I thought it would be, but I coulda been doing it wrong. Recipe comes from Dennis Wilkinson. As is normal, I’ve modified it slightly.


  • 1 cup all-purpose flour
  • 1 stick cold butter
  • 1 tablespoon sugar
  • dash salt
  • 1½ ounces cold water
  • 1½ ounces vodka

Pretty standard crust, except there’s a bit more liquid than I normally would use for one crust.

  1. Mix the flour, sugar, and salt in a food processor
  2. Cut the butter into 1 tablespoon pieces
  3. Add the butter to the flour mixture
  4. Pulse the food processor until all the chunks of butter are less than pea size
  5. Transfer the flour mixture to a bowl
  6. Combine the water and vodka into a cup
  7. Add the liquid to the flour, alternately adding some and mixing it with a pastry cutter or fork
  8. Work the dough until the liquid is pretty thoroughly combined and the flour forms a ball
  9. Mush the dough into a disc
  10. Wrap it in sandwich paper
  11. Chill for a half hour to an hour in the fridge
  12. Roll into a crust
  13. Place the crust in a 9 inch pie plate (deep dish works better, but I didn’t do that)
  14. Crimp the edges
  15. Weight with foil and pie weights
  16. Bake at 400° for 20 minutes, then remove the weights and bake for 10 more
  17. Remove from oven and allow to cool


  • 1 cup sugar
  • ⅓ cup water
  • 1 tablespoon corn syrup
  • 1 cup heavy cream
  • 2 ounces Grand Marnier (original recipe calls for 1 ounce, but I don’t have a 1 ounce measure)
  • 1 orange
  1. Grate all the zest from the orange
  2. Combine sugar, corn syrup and water in a saucepan
  3. Cover and bring to a boil
  4. Remove the cover and continue boiling until sugar starts turning brown
  5. Swirls the pan on the burner periodically until the sugar is reddish brown (it really does turn a reddish brown)
  6. Add the cream and Grand Marnier
  7. Stir until dissolved
  8. Continue boiling until it’s pretty thick (original recipe says thread stage which I have no clue how to judge)
  9. Add the orange zest
  10. Pour it into the pie shell
  11. Cool

The caramel was boozier than I expected. Perhaps sticking to the original amount mighta made it more acceptable to me, as I don’t drink or eat anything with more than a trace of alcohol left in it. I kinda expected it to have cooked off considering how long it was boiling.


  • 4½ semisweet bakers chocolate
  • 2 tablespoons cocoa powder
  • 2 tablespoons corn starch
  • ⅔ cup sugar
  • dash salt
  • 1 cup heavy cream
  • 3 eggs
  • 1 can (14½ ounces) Guinness stout
  • ¼ cup water
  • 1 packet gelatin
  • 1 tablespoon unsalted butter
  1. Combine the water and gelatin in a small saucepan
  2. Separate the egg yolks and discard the egg white
  3. Melt the chocolate in the microwave
  4. In a medium saucepan, combine the cocoa powder, corn starch, sugar, and salt
  5. Whisk in the cream
  6. Whisk in the egg yolks
  7. Whisk in the Guinness
  8. Whisk in the chocolate
  9. Cook and stir the mixture over medium-high heat until thick enough to coat a spoon
  10. Heat the gelatin until it dissolves
  11. Whisk in the gelatin
  12. Remove from heat and strain the chocolate through a strainer into a bowl
  13. Whisk in the butter
  14. Pour into the pie shell (the one with the caramel, not a new one)
  15. Cool to room temperature, then chill in the refrigerator until set

At this point, I had some leftover chocolate, though not a lot. I really should have used a deep dish pie plate. C’est la vie.

Serve with whipped cream.

Click through to the original recipe to see a lovely photo. I didn’t get a good photo of my edition of the pie.

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