-1 graham cracker pie crust (either purchased or made)

-2 cups semi-sweet chocolate chips

-1.5 sticks butter

-1/2 cup heavy whipping cream

-1 cup Thumbprint Porter

-1/4 cup powdered sugar

-Raspberries for garnish

Place chocolate and butter in a double-boiler over medium-high heat. Stir frequently until chocolate is completely melted.

Add porter and stir to combine. Let cool 5 minutes.

Add cream and stir to combine.

Sprinkle powdered sugar over mixture and whisk until combined.

Pour into prepared crust. Chill until set, about 4 hours, then garnish with raspberries and serve.

Presented by Hannah and Mike McConnell, Sugar Mamas Bakery