Triple Chocolate Pudding Pie With Cappuccino Cream Recipe

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0 votes | 1161 views
Servings: 8

Ingredients

Cost per serving $1.30 view details

Directions

  1. For Crust: Preheat oven to 350 degrees. Finely grind graham crackers, sugar, and salt in processor. Add in butter and blend to moisten crumbs. Firmly press mix into 9-inch-diameter glass pie dish. Bake till crust sets, about 8 min. Cold.
  2. For Filling: Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 c. half-and-half. Whisk in remaining 2 1/2 c. half-and-half and yolks. Whisk over medium-high heat till mix thickens and boils, whisking constantly, about 12 min.
  3. Remove from heat. Add in both chocolates and butter; whisk till melted and smooth. Fold in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and refrigeratetill filling sets, at least 6 hrs. (Can be made 2 days ahead. Keep chilled.)
  4. For Topping: Beat all ingredients in large bowl till peaks form. (Can be made 1 day ahead. Cover and chill. Rewhisk to thicken before serving, if necessary.)
  5. Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.
  6. This recipe yields 8 servings.
  7. Comments: Refrigeratethe pie for at least six hrs before serving u or possibly make it up to two days ahead.
  8. Market tip: Chocolate-covered espresso beans are sold at specialty foods stores, cookware stores, and coffee bars.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 250g
Recipe makes 8 servings
Calories 791  
Calories from Fat 484 61%
Total Fat 55.36g 69%
Saturated Fat 31.6g 126%
Trans Fat 0.0g  
Cholesterol 201mg 67%
Sodium 166mg 7%
Potassium 471mg 13%
Total Carbs 74.24g 20%
Dietary Fiber 5.7g 19%
Sugars 53.58g 36%
Protein 11.17g 18%
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