Triple-Chocolate Pudding Pie With Cappuccino Cream

Triple-Chocolate Pudding Pie With Cappuccino Cream
Triple-Chocolate Pudding Pie With Cappuccino Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • CRUST:

  • 9

    whole chocolate graham crackers

  • 1

    tablespoon sugar

  • 1

    pinch salt

  • 6

    tablespoons unsalted butter melted

  • FILLING:

  • 1 1/4

    cups sugar

  • 1/2

    cup unsweetened cocoa powder

  • 1/4

    cup cornstarch

  • 3 1/2

    cups half-and-half

  • 4

    large egg yolks

  • 3 1/2

    ounces bittersweet or semisweet chocolate chopped (do not use unsweetened)

  • 3

    ounces unsweetened chocolate chopped

  • 2

    tablespoons unsalted butter

  • 1

    teaspoon vanilla extract

  • TOPPING:

  • 1

    cup chilled whipping cream

  • 2

    tablespoons powdered sugar

  • 1 1/2

    teaspoons instant espresso powder

  • 1/2

    teaspoon vanilla extract

  • Chocolate-covered espresso beans

Directions

For Crust: Preheat oven to 350 degrees. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool. For Filling: Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half-and-half. Whisk in remaining 2 1/2 cups half-and-half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.) For Topping: Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.) Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve. This recipe yields 8 servings. Market tip: Chocolate-covered espresso beans are sold at specialty foods stores, cookware stores, and coffee bars.

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