Triple Chocolate Pudding Pie with Cappuccino Cream
8 servings
Chill the pie for at least six hours before serving or make it up to two days ahead.
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
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.