Chocolate Stout Cherry Pie

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Ingredients

1 pie crust
2 3.5 ounce bars 60% chocolate (total 7 weight ounces)
3 tbs unsalted butter cut into cubes.
2 tbs light corn syrup
1/3 cup stout
3 tbs heavy cream
2 1/2 cups pitted dark sweet cherries such as Bing, about 16 wt ounces pitted

For the Whipped Cream

2 cups heavy cream
2/3 cup powdered sugar
1 tsp vanilla extract
2 tbs stout optional

Instructions

Preheat oven to 350.
Rough out pie dough, transfer to a 9-inch pie pan, trim off excess. Prick several holes in the bottom.
Bake at 350 for 18-20 minutes or until a light golden brown. Allow to cool.
Break the chocolate into chunks and add to the top of a double boiler over gently simmering water along with the butter, corn syrup and stout. Stir frequently until the chocolate has melted. Add the cream and stir until completely incorporated. Add the cherries, stir until all of the cherries are well coated. Pour into the crust. Refrigerate until set, about 4 hours and up to 24.
Once the pie has cooled make the whipped cream. Add the heavy cream, powdered sugar and vanilla extract (and stout, if using) to a stand mixer. Beat on high until soft peaks form, about 3 minutes.

Notes

Note about chocolate: you can use up to 70%, but the higher the percentage (which indicates the amount of cocoa in the bar) the more bitter the chocolate, therefore the more bitter the pie. If you use a really low cocoa content, like a 30%, the pie may have a harder time setting up because of the lower cocoa content, and higher milk content. I would stay between 55% and 70%.