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Triple-Chocolate Pudding Pie with Cappuccino Cream
in Diana's Recipe Book
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| Servings: 8 |
| Comments: Chill the pie for at least six hours before serving or make it up to two days ahead. |
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 Garnish: (optional) Chocolate-covered espresso beans |
| Instructions: Preheat oven to 350 degrees F/180 degrees C. 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 (optional) and serve. Makes 8 servings. Market Tip: Chocolate-covered espresso beans are sold at specialty foods stores, cookware stores, and coffee bars. |
| Source: Bon Appétit June 2003 |
| Date: January 20, 2006 |