Triple Chocolate Pudding Pie with Cappuccino Cream

Print Friendly, PDF & Email


From 2003, this Bon Appetit recipe will satisfy even the biggest chocoholic.  Chocolate crust, dark chocolate filling and a delicately flavored coffee cream topping, this makes a perfect special occasion dessert.  Recipe states 8 servings, but we would suggest cutting slightly smaller pieces–either to create more servings or so you  can have seconds!  At any rate, this is a wonderful showcase for high-quality dark chocolate.

9 whole chocolate graham crackers
1 Tablespoon sugar
pinch of salt
6 Tablespoons unsalted butter, melted
1 1/4 cups granulated 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 semi-sweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 Tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup chilled heavy whipping cream
2 Tablespoons granulated sugar
2 teaspoons instant coffee
1/2 teaspoon vanilla extract
chocolate-covered espresso beans

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.
Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup of half and half.  Whisk in remaining 2 ½ cups half and half and yolks.  Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes.  Remove from heat and add both chocolates and butter, whisking 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 and covered.)
Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Whisk to thicken and smooth before serving, if necessary.)  Peel plastic off of pie. Cut pie into wedges. Spoon a dollop of cream on top of each slice. Garnish with chocolate-covered espresso beans and serve.

photo courtesy of

Tags: , ,

2 Responses to “Triple Chocolate Pudding Pie with Cappuccino Cream”

  1. Toni Lovergood
    June 5, 2012 at 3:05 am #

    You completed several good points there. I did a search on the topic and found mainly folks will go along with with your blog.

    • Chocolate Guru
      June 7, 2012 at 4:54 pm #

      We sure hope so! Thanks for your comment.

Leave a Reply