Triple-Chocolate Pudding Pie with Cappuccino Cream

Name: Triple-Chocolate Pudding Pie with Cappuccino Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Chocolate-covered espresso beans; 59 milliliters cornstarch; 4 larges egg yolks; 9 whole chocolate graham crackers; 828 milliliters half and half; 2 teaspoons instant espresso powder; 2 Tbsps powdered sugar; 1 pinch Pinch of salt; 99 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 296 milliliters sugar; 2 Tbsps unsalted butter; 85 grams unsweetened chocolate, chopped; 118 milliliters unsweetened cocoa powder; 1 teaspoons vanilla extract; 237 milliliters chilled whipping cream

You can never have too many dessert recipes, so give Triple-Chocolate Pudding Pie with Cappuccino Cream a try. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 860 calories, 13g of protein, and 53g of fat each. Head to the store and pick up whipping cream, chocolate graham crackers, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor.

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Graham Crackers

Sugar

Salt

Equipment you will use

Oven

Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish.

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Butter

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Pie Form

Bake until crust sets, about 8 minutes. Cool.

Ingredients you will need

Crust

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Oven

Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half.

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Half And Half

Corn Starch

Cocoa Powder

Sugar

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Sauce Pan

Whisk

Whisk in remaining 2 1/2 cups half and half and yolks.

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Half And Half

Egg Yolk

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Whisk

Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes.

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Whisk

Remove from heat.

Add both chocolates and butter; whisk until melted and smooth.

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Butter

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Whisk

Mix in vanilla.

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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.)

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Crust

Wrap

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Plastic Wrap

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.)

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Bowl