Triple Chocolate Pudding Pie

Christmas is next week. NEXT WEEK. We’re going to England for the Holidays, Yaaaaay! It’s been 1. 5 years since I’ve been home so this visit is long overdue and I’m buzzing with excitement.

But that doesn’t mean the baking has to stop just yet. This pie is one of those super delicious, addictive, ‘I’ll just have a little bit more’ sort of affairs. And this is possibly the best digestive biscuit base I’ve had before. Maybe that’s because they were chocolate digestives…? Just maybe.

Hope you enjoy the sexy, festive Christmas light background!

Triple Chocolate Pudding Pie

(from Bon Appetit)

yield: Makes 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

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.

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2 comments
  1. Christine said:

    Looks delicious, Em, and yes I’d spotted the lights before I scrolled down!I dont miss much! Would it be a good Christmas Day dessert, do you think?

  2. d said:

    Who ate all the pies?

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