Triple chocolate pudding pie w/ cappuccino cream

By á-3918

Ingredients

• Crust:
• 9 whole chocolate graham crackers
• 1 tablespoon sugar
• Pinch of 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 (not unsweetened) or semisweet chocolate, chopped
• 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

Details

Servings 24

Preparation

Step 1

For crust:
Preheat oven to 350°F. 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.