Go ahead, be irrational. Celebrate Pi Day.
An irrational number is, quite simply, a number that can’t be written as a fraction. Pi is the relationship between the diameter and circumference of a circle, which rounds to 3.14. Hence, March 14 has been adopted as Pi Day. And what better way to celebrate math than with some delicious dessert?
It just so happens that this weekend is book-ended by Pi Day and St. Patrick’s Day. I decided to celebrate with a fusion of the two holidays and created a Guinness ice cream pie. I know this post is too late for you to make this to celebrate Pi Day, so go ahead and make it for St. Patrick’s Day instead. After all, there’s not much that is more Irish than Guinness!
Guinness Ice Cream Pie
(Makes 2 pies)
Ingredients for ice cream*:
Scant 3/4 cup sugar
Heaping 1/2 tsp. fine sea salt
1 vanilla bean
6 egg yolks
2 cups heavy cream
1 bottle Guinness Draught
*Note: This recipe has been adapted from Saveur
Ingredients for Thin Mint pie shell:
1 box Thin Mint cookies, divided
6 Tbsp. unsalted butter, divided and melted
Directions for ice cream: Mix sugar and salt in saucepan. Split vanilla bean and scrape seeds with the back of a knife. Stir in egg yolks, cream, vanilla seeds and bean. Cook over medium heat or lower, stirring constantly with a wooden spoon, until the mixture gets thick. This may take anywhere between 5 and 15 minutes, depending on how low you have the heat. Once mixture is thick, remove from heat and stir in Guinness. Refrigerate overnight. Make the pie shell before freezing the ice cream, according to the directions for your machine.
Directions for pie shell: Preheat oven to 350. Finely crush cookies. You can do this by hand in a gallon size zip top bag, I prefer to use the freezer bags because they are thicker and less likely to break. Lay the cookies flat in the bag on a counter and use a rolling pin or wine bottle to crush the cookies. Put cookie crumbs into pie tin and slowly pour in melted butter, mixing in completely with your fingers. Press the mixture into the pie tin, forming a crust. Cover in a thin layer, no pie tin should be visible on the bottom. Repeat process with second batch. Bake 12 minutes. Cool completely before filling with ice cream.
To Assemble: Spoon half of the ice cream into each pie shell. Smooth the top. Place in freezer for at least 6 hours before serving.
Serving suggestion: Drizzle a caramel sauce over the top of the pie and serve with a dollop of plain whipped cream.