-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