Resident Brewer

Always thinking, grain to glass.

Sawyer’s Birthday Pie

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Birthday dessert is a tradition in my family. Every year one of my parents would create an amazing cake or pie for us. I am continuing that tradition with my husband and friends.

Total time: Way too much, I lost track.

INGREDIENTS

Chocolate for Breakfast Sauce

  • ½ cup Chocolate Breakfast Stout
  • 1 cup whipping cream
  • 4 oz. semi-sweet bakers chocolate

Carmel (or hopefully carmel) Sauce

  • ½ cup Red Lager
  • ¼ cup sugar

Simple Stout Sauce

  • ½ cup Chocolate Breakfast Stout
  • ¼ cup sugar

Graham Cracker Crust

  • 1 package graham crackers
  • 2 tbsp. sugar
  • 5 tbsp. butter

Red Lager Ice Cream

  • 2 cups whipping cream
  • ¼ cup sugar
  • ¾ cup Red Lager
  • ½ tbsp. vanilla

Topping

  • 1 snack-size package of salty peanuts
  • 4 regular sized snickers

DIRECTIONS

Friday Night

  1. My first step was to put my Kitchen Aid ice cream bowl in the freezer as soon as I got home from work Friday night. The bowl was in the freezer for about 14 hours.
  2. I also prepared the crust Friday night. I ran the package of graham crackers through my food processor because I do not have the patience to beat the crackers to a powder in a bag. Once my crackers were crumbs (there has to be a joke there) I mixed them with melted butter and sugar in a medium sized bowl. I preheated the oven to about 350° (Fahrenheit), and started pressing the mixture into a pie pan. I baked the crust for about ten minutes.
  3. The sauces came next. I started with the more complicated sauce, Chocolate for Breakfast Sauce. I got out my favorite wok and started cooking the whipping cream and stout. While it was heating up I chopped up the chocolate into small pieces. I let this come to a boil, watching carefully so it didn’t burn. I then turned down the heat and let it simmer until it started resembling a syrup.
  4. I repeated the process for my hopefully Caramel Sauce and the Simple Stout Sauce. I had to cook these longer to obtain a syrup.
  5. I let these cool in ramekins with lids. I then put all three in the fridge.
  6. In a medium bowl I mixed together the ingredients for the ice cream. All of the directions I have ever read say to cool your ice cream mixture the night before. I mixed the cream, sugar, beer and vanilla until the sugar had dissolved. Then I made room in the fridge.

Sauces with Beer

Saturday Morning (8:00 a.m.)

  1. My first step was to make the ice cream mixture. I assembled the mixer, and poured the ice cream mixture into the frozen bowl. I turned the mixer to a high setting, I have failed miserably with cream in the past by not being aggressive enough.
  2. While the ice cream was being created by my mixer, I chopped up the Snickers into small pieces. I also chopped the peanuts into slightly smaller pieces.
  3. By the time I had finished chopping, my ice cream was a soft but solid consistency. I slowly folded in some of the Simple Chocolate Sauce, Caramel Sauce and the Snickers. I then scooped the ice cream into the pie. The ice cream was slightly soft so it was easy to fill the crust.
    Red Lager Ice Cream
  4. The final step was to decorate the pie with the Chocolate for Breakfast Sauce, Caramel Sauce, peanuts and snickers. I suck at decorating pies and cakes, so I went for the messy look.
  5. The pie went into the freezer for about four hours. It probably only needed two hours, but we wanted to try it at that time since I was taking the birthday boy to a grill your own steak place.

Snickers Whole Pie

The pie turned out really well, except next time I would use a different beer for the caramel sauce. The red lager was good in the ice cream, but something in the red lager reduced the sauce to a “twangy” after taste. I will have to do some more research on beer reductions.

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