Triple Chocolate Pudding Pie With Cappuccino Cream

"Absolutely out of this world UNBELIEVABLE good. This tasted like it came from a five star restaurant known for it's incredible desserts. My fiance doesn't even like sweets and he gobbled up two helpings. Definitely a crowd pleaser. Plus it can be made up to two days beforehand so it is perfect for entertaining!"
 
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Ready In:
6hrs 40mins
Ingredients:
18
Serves:
8-10
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ingredients

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directions

  • For Crust - Preheat oven to 350°F Finely grind Oreo cookies, 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 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 up to 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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RECIPE SUBMITTED BY

I am a wedding photographer that moonlights as an amatuer chef. My love of cooking started with experimenting in the kitchen with my mom. I considered culinary school for a while but thought better of making my peaceful hobby into a stressful profession! Friends and husband reap the benefits of my favorite hobby.
 
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