With Valentine's Day right around the corner, the timing couldn't have been more perfect for DuClaw Brewing Company to reach out to me to try their new Naked Fish Chocolate Raspberry Stout. I'm always down to try new things, especially if it has the word chocolate in its name, ha! So my friends at DuClaw sent over a case of their new stout to try. Instead of simply tasting the beer, I decided it would be fun to incorporate the Naked Fish into a delicious dessert, perfect for a Valentine's Day treat.
DuClaw Brewing Company is actually based not too far from me either… just up the road in Baltimore. DuClaw offers 65 unique beers and countless variations and blends. So basically that's telling me that I need to pay a visit to their brewery soon.
I really enjoyed the Naked Fish Chocolate Raspberry Stout. Not only was the taste very refreshing, but the beer worked very well in the dessert. The recipe calls for just under one bottle of beer total, but the beer offers just enough to give the pie the faintest taste of the chocolate raspberry. So the beer definitely doesn't overpower the delicious mascarpone cheese or sauce.
This recipe is perfect for Valentine's Day. Make sure to head over to DuClaw's website to see all the beers they offer + find other recipes you can try with their brews. If you're in the DMV area, be sure to checkout their Beer Locator, which tells you exactly where you can pickup your favorite flavors.
Peanut Butter & Mascarpone Pie with DuClaw Naked Fish Beer & Coconut Sauce
What You Need - Pie Ingredients
- 1 and 3/4 cups of creamy peanut butter
- 2 cups (or 1 pound) of Mascarpone Cheese
- 1 cup of dark brown sugar
- 1/2 cup of Naked Fish Beer
What You Need - Sauce Ingredients
- Little more than 1/2 cup or 5 oz. of Naked Fish Beer
- 1 Guajillo Chile (or dried chili pepper) -- can be found in either the Mexican food aisle or International food section
- 1 - 13 oz. can of Coco Lopez Cream of Coconut -- can be found in the baking aisle
- Optional - Chocolate Syrup and Raspberries to garnish
Combine all the pie ingredients in a mixer or bowl, except the beer. Either use a hand held mixer or mix on medium speed until all ingredients are thoroughly incorporated. Continue mixing on low and add the beer slowly. Line a glass pie pan with parchment paper and spray with Pam Cooking Spray. You can also use a cake mold or cake pan. Poor mixture into pan, cover with plastic wrap and freeze till solid.
While the pie is freezing, place the sauce beer in a small pot and one Chile pepper, bring to a boil and then reduce by half. Add in the Coco Lopez and reduce the heat to a simmer and cook for about 5 minutes till the sauce thickens. Pull from the stove and let cool. -- The recipe I was given calls for mixing the sauce and pepper in a food processor, but I decided against this. I didn't really want seeds in the sauce. -- Once the pie has cooled, cut a slice and plate. Garnish with the sauce, chocolate syrup and raspberries. Serve immediately.
I recommend smaller slices, as the pie is pretty rich. Also, place any remaining pie in freezer or fridge. Enjoy!!