Mile High Chocolate Stout Pie

Mile High Chocolate Stout Pie4

This past Sunday, as I stood at a podium in the middle of a convention center talking about the glorious interplay of beer & chocolate  and how to pair the two, I was asked which chocolate stout I recommend.

All I could think of was this Rogue Chocolate Stout that I’d spent a day turning into an excessively large pie. A stout that has all the undeniable lurings of two of the most enticing guilty pleasures: beer & chocolate. If there has ever been a Poster Beer for converting prohibitionists into soused up stout drinkers it’s a beer infused with chocolate.

Rogue Chocolate Stout

I also hear their is a beer cocktail of sorts, a mix of Rogue Chocolate Stout & Rogue Hazelnut Brown Nectar, that tastes like a Snickers bar. It’s almost more than should be allowed by law: a boozy liquid snickers. I’ll take one, and a giant slice of pie. And a day off tomorrow.

Mile High Chocolate Stout Pie

Mile High Chocolate Stout Pie


    For the crust:
  • 2 cups chocolate wafer cookies or 9 chocolate graham crackers (about 1 ½ cups of crumbs)
  • 3 tbs sugar
  • 5 tbs melted butter
  • For the chocolate fudge layer:
  • 8 wt oz dark chocolate
  • 1/3 cup chocolate stout
  • 3 tbs heavy cream
  • For the mousse layer:
  • 10 wt oz dark chocolate
  • 1/2 cup chocolate stout
  • 3 cups heavy cream, chilled
  • ¼ cup powdered sugar
  • For the mascarpone whipped cream:
  • 8 wt oz mascarpone cheese, softened
  • ¾ cup powdered sugar
  • 2 cup heavy cream, chilled
  • 1 tsp vanilla extract


    Make the crust:
  • Preheat oven to 350.
  • Add the wafer cookies (or graham crackers) and sugar to a food processor and process until just crumbs. While the food processor is running add the melted butter and process until well combined. Add to a deep dish 9.5 inch pie pan. Starting with the sides, press into shape. Press the crust very well until even and compacted.
  • Bake at 350 for 10 minutes.
  • Remove from oven and allow to cool.
  • Make the chocolate fudge layer:
  • Add the chocolate to a small bowl.
  • Heat the stout and cream together until very hot and just starting to steam (microwave or stove top will both work fine). Pour hot liquid over the chocolate and stir until the chocolate has melted and is well combined with the stout and cream. Pour in an even layer in the bottom of the crust. Refrigerate until set, about 30 minutes.
  • Make the mousse layer:
  • Add the chocolate to a small bowl. Heat the stout until very hot and just starting to steam (microwave or stove top will both work fine). Pour hot beer over the chocolate and stir until the chocolate has melted and is well combined with the stout. Allow to cool to room temperate. In the bowl of a stand mixer add the cream and powdered sugar, building up speed beat on high until medium peaks form. While the mixer is running slowly drizzle the chocolate into the mixer. Once all the chocolate has been added, stop the mixer and remove the bowl. Using a wooden spoon or spatula gently fold until the chocolate and cream have been well combined.
  • Add the mousse to the pie crust in an even layer, refrigerate until set, about 3 hours.
  • Make the whipped cream layer:
  • In the bowl of a stand mixer beat the mascarpone and powdered sugar until well combined. Add the heavy cream and vanilla, beat on high until medium peaks form. Spread in an even layer on top of the pie. Chill until ready to serve.


weight ounces (wt oz) and fluid ounces (fl oz) are NOT the same. 8 wt oz does not equal one cup (8 fl oz). Chocolate packages are measured by weight, use a kitchen scale to get the most accurate measurements, measuring cups will not help.

Mile High Chocolate Stout Pie2

39 thoughts on “Mile High Chocolate Stout Pie

  1. I know this pie just has to be amazing! I love Rouge beers as well. I made a stop at the brewery this last April on a trip to Portland and would have loved to have tried this mixture then. The hazelnut brown is one of my favorites. Have fun!

  2. That thing really is mile high and I so want it! It looks perfect, Jackie! I so wish I lived in Oregon, I would be at that book signing in a heartbeat. Have fun!

  3. Have you had Odell Lugene Chocolate Milk Stout? yum! It’s like a milksake! Or have you had NBB’s Lindsay’s S’More Porter? Campfire yummy! Wonder if it could be turned into a smores recipe of some sort… hmmm?

    Keep the awesome recipes coming!

  4. Girl, I want to meet you!!! Portland is only an hour from our farm. I’m going to try and make it. BTW I love Rouge beer and this recipe looks amazing.

  5. My first encounter with beer and chocolate came in the form of a truffle (from Vosges Chocolate). Quite literally, love at first bite. I’ll be on the look out for Rogue Chocolate Stout, for myself and this exquisite pie!

  6. I would love to post this recipe on my blog, which is all things about rogue chocolate stout, since it’s me on the label! And of course cross promote your book.

    1. Hey Sebbie. I really love when people post my photo, talk about the dish and then link back to my blog for the recipe, rather than posting the entire recipe on their blog. Thanks!

  7. Here in Pennsylvania, the land of state run liquor stores and beer distributors where you must purchase beer by the case, I cannot fine the Rogue Chocolate Stout…but I did find the Rogue Mocha Porter. Do you think that would work? Mocha=chocolate and coffee, right?

  8. This will be one of our deserts for Thanksgiving. As a home brewer and lover of Stouts/Porters you’re recipes have been very easy and tasty. For there is always 20-30 gallons of beer on tap! Now I find myself choosing beer recipes to match you’re cooking recipes. Love the cookbook. Thank you for all you do and hope you have a Happy Birthday!

  9. Best dessert I’ve ever made. Family is excited because it’s almost the holidays and I make one for thanksgiving and one for Christmas

  10. Hi! Since this Saturday is Pie Day and when my friends are celebrating St. Patty’s day with a beer tasting, I thought this would be a perfect dish. I already have Guiness in the fridge that I was hoping to use. Do you think I could sub it for the Chocolate Stout? Should I add more chocolate? Also, do you think it would mess with the whipped topping to use some Bailey’s subbing for some of the heavy cream?

    1. The Guiness would be fine as a swap for a chocolate stout, you don’t need to change anything else. For the whipped cream, I’d make it as written and then add about 2 tablespoons Baileys at the end.

  11. Just an FYI from a home brewer, “chocolate” in beer references the type of dark malt used, not the confection. It’s a color & roast indicator. There is probably no Chocolate as you know it in a chocolate Stout.

    1. Chocolate isn’t always used but it often is. With stone, youngs and rogue, they all use actual chocolate in the brewing process. Those are three of the top selling chocolate stouts. Chocolate malt is almost always used as well, and often Brewers don’t use any chocolate, just chocolate malts, but it’s more common to use chocolate or cocoa than not to

  12. Thanks for your blog and this recipe. I love the creative genius that goes into craft beers and ales. I use them exclusively in making my homemade soaps. Will be trying this recipe for a Norwegian birthday bash on the mountain.

  13. Will be making this for Super Bowl 50 on Sunday! What could be better than a “Mile High” recipe to represent the Denver Broncos?

  14. I made this today for the birthday of one of the doctors at the vet clinic I work at, and will be taking it to him tomorrow. I made a mini one in a 6″ springform pan (as a taste tester, ya know, to make sure it turned out!) and oh my goodness, it’s delicious!! I used the new 72 Imperial chocolate cream stout from Breckenridge, as the liquor store didn’t carry the particular Rogue brew shown. Perfect combo of roasty malt and rich chocolate, and the texture of the mousse is soooooo velvety smooth! It’s not overly sweet either, so the flavor of the beer truly takes center stage. I think this will be a hit at the clinic! Thanks for this badass recipe!

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