Triple-Chocolate Pudding Pie with Cappuccino Cream

February 12, 2010 § 1 Comment

Amazing!!!

And you can make it a couple days ahead of time. The coffee whipped cream topping would also be great with lots of different things. 

 
Crust:

  • 9 whole cinnamon graham crackers (or chocolate or plain)
  • 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 (I’ve been using one Starbucks Via packet most recently)
  • 1/2 teaspoon vanilla extract
From BA 2003

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 and becomes nicely browned, about 8-12 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.) L

 Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice (or as I prefer, just spread it all over before slicing into it). Garnish with chocolate-covered espresso beans and serve.

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