Triple-Chocolate Pudding Pie With Cappuccino Cream

Recipe Ingredients

		Crust
9		Chocolate graham crackers
1 tablespoon	15ml	Sugar
1		Salt
6 tablespoons	90ml	Unsalted butter - melted
		Filling
1 1/4 cups	247g / 8.7oz	Sugar
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder
1/4 cup	15g / 0.5oz	Cornstarch
3 1/2 cups	829ml	Half-and-half
4 cups	792g / 27oz	Egg yolks (large)
3 1/2 oz	99g	Bittersweet or semisweet chocolate - chopped
		= (do not use unsweetened)
3 oz	85g	Unsweetened chocolate - chopped
2 tablespoons	30ml	Unsalted butter
1 teaspoon	5ml	Vanilla extract
		Topping
1 cup	237ml	Chilled whipping cream
2 tablespoons	30ml	Powdered sugar
1 1/2 teaspoons	7.5ml	Instant espresso powder
1/2 teaspoon	2.5ml	Vanilla extract
		Chocolate-covered espresso beans

Recipe Instructions

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.

Source:
Bon Appetit, July 2003

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