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Mile High Chocolate Stout Pie

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.

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

Course Dessert
Servings 6 people


For the crust:

  • 2 cups chocolate wafer cookies or 9 chocolate graham crackers about 1 ½ cups of crumbs
  • 3 tablespoons sugar
  • 5 tablespoons melted butter

For the chocolate fudge layer:

  • 8 wt oz dark chocolate
  • 1/3 cup chocolate stout
  • 3 tablespoons 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 teaspoons 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.
Keyword chocolate, mile high, mousse, pie, stout
30 votes, average: 4.80 out of 530 votes, average: 4.80 out of 530 votes, average: 4.80 out of 530 votes, average: 4.80 out of 530 votes, average: 4.80 out of 5 (30 votes, average: 4.80 out of 5)
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Averie @ Averie Cooks October 8, 2013 um 12:57 am

gorgeous Jackie! And I heard you rocked your book signing/tour! Congrats! I would be a basket case trying to do what you did – bravo to you!!!


Kristin @ Bake Something October 8, 2013 um 4:28 am

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!


Tieghan October 8, 2013 um 5:03 am

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!


Becki @ Bites 'n Brews October 8, 2013 um 6:28 am

Now I can’t wait to see a Liquid Snickers pie!


Sophia@ NY Foodgasm October 8, 2013 um 8:31 am

GLORIOUS!!! I need to have this Rogue Chocolate Stout in my life and this PIE! Beautiful photos too! I LOVE them!! Your blog is just amazing!


Sophia@ NY Foodgasm October 8, 2013 um 8:33 am

Will you be coming to NY on your book tour? Would love to meet you!


Jackie October 8, 2013 um 9:02 am

I don’t have any plans right now, But I LOVE NYC and hope to make it back again this year.


Meagan @ Scarletta Bakes October 8, 2013 um 8:35 am

Gosh, does this pie look amazeballs! I can totally understand why it was all you could think about. Good luck on your book tour, Jackie! I know your amazing new book and YOU will be a hit!! 🙂


Ashley – Baker by Nature October 8, 2013 um 12:11 pm

Best pie ever?! I think so.


Ali | Gimme Some Oven October 8, 2013 um 12:45 pm

Holy smokes, this looks EPIC. Absolutely incredible!


Lauren October 8, 2013 um 12:49 pm

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!


dishing up the dirt October 8, 2013 um 3:42 pm

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.


Jackie October 8, 2013 um 5:32 pm

You should come! I’d love to see you. I’m also going to be at Ninkasi in Eugene, if that’s closer to you.


Paula – bell’alimento October 9, 2013 um 6:49 pm

beer infused with chocolate. Oh me oh my! Grabbing keys and running out door.


Stephen October 10, 2013 um 11:43 am

The chocolate stout and hazelnut brown ale mixture is seriously delicious. I get it anytime I go to a Rogue alehouse!


Valerie October 12, 2013 um 8:14 am

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!


Sebbie October 21, 2013 um 9:35 pm

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.


Jackie October 22, 2013 um 8:56 am

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!


Karen Marie November 17, 2013 um 12:10 pm

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?


Jackie November 17, 2013 um 3:26 pm

Sounds good to me!


Stan November 19, 2013 um 3:35 am

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!


Jackie November 19, 2013 um 7:08 am

Thank you so much!


jordan June 4, 2014 um 9:27 am

Youre so cool!


Tiff @ Love, Sweat, & Beers October 15, 2014 um 6:36 am

This sounds fantastic! And your pictures are so lovely that you’ve got me craving chocolate pie at 9:30 in the morning.


CJ November 23, 2014 um 5:24 am

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


Mel January 5, 2015 um 7:26 pm

So….how much is 8 wt oz. of mascarpone cheese, just for the sake of making things easier on me?


Jackie January 5, 2015 um 7:50 pm

Mascarpone is usually sold in containers that are exactly 8 ounces. Should be easy 🙂


Paige March 9, 2015 um 12:08 pm

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?


Jackie March 9, 2015 um 1:54 pm

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.


Paige March 9, 2015 um 2:52 pm

Awesome! Thanks…can’t wait to make it!


Mel April 3, 2015 um 8:10 am

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.


Jackie April 3, 2015 um 9:31 am

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


Heather May 19, 2015 um 1:20 pm

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.


Heather C. February 1, 2016 um 10:20 am

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


Jackie February 1, 2016 um 12:29 pm

I love that!


Breanna February 3, 2016 um 8:30 pm

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!


Jackie February 4, 2016 um 8:52 am

That’s awesome! Thank you:)


Aimee July 10, 2017 um 12:44 am

This looks delicious!! Can’t wait to make it. I wonder how it would be with Sam Smith’s Organic Chocolate Stout. I just found your blog, and I am enjoying it so much. Have you made any of your chocoate recipes with Sam Smith’s? We are big fans of that one in my house.


Jackie July 11, 2017 um 9:19 am

That’s a great stout! It would be wonderful in this 🙂


Pi June 14, 2019 um 12:45 pm

Hallo, living in Germany and planing a BBQ Party I searched for a dark beer bbq sauce, so I stumpled over your website. Great Name!! Recipes look delicious! For me it would be great if you would also have metric measures, those imperial measurements are so outdated in Europe. Many Greetings Pia


Jackie June 17, 2019 um 10:22 am

I use metric on the newer recipes, It’s how I like to cook as well because it’s far more accurate. I wish the USA was on metric!


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