Directions
1. Preheat the oven to 350°F.
2. In a bowl, mix together the cookie crumbs and melted butter.
3. Press into a 9” pie plate.
4. Bake 8 minutes.
5. Let crust cool before filling.
6. Prepare the Stout by combining sugar, cocoa, cornstarch and salt.
7. Whisk in Stout and egg yolks until smooth.
8. In a medium saucepan, heat heavy cream just until it starts to simmer.
9. While whisking, slowly pour the hot cream into the Stout mixture to temper the eggs.
10. Pour the mixture back into the saucepan.
11. Bring the mixture to a boil.
12. While whisking constantly, gently boil until thick, about 3 minutes.
13. Remove from heat and whisk in dark chocolate and vanilla.
14. Continue whisking until melted smooth.
15. Pour into prepared crust or bowl.
16. Cover with plastic wrap. Refrigerate at least 2 hours.