Triple Chocolate Tuxedo Pie With Cappuccino Cream
From mountainmama 15 years ago
- 8 minutes to make
- Serves 8
Wonderful chocolate pie! There is a lot of filling, so I put the extra into a store-bought chocolate graham crust and took the other to a party. It's still good in the store bought crust, but it's soooo much better if you make the crust. Read more I'm not good at making press-in crusts very pretty, but it turned out fine. I didn't make the topping, just used canned whipped cream. See less
Ingredients
- Crust shopping list
- 9 whole chocolate graham crackers shopping list
- 1 tablespoon sugar shopping list
- Pinch of salt shopping list
- 6 tablespoons unsalted butter, melted shopping list
- Filling shopping list
- 1 1/4 cups sugar shopping list
- 1/2 cup unsweetened cocoa powder shopping list
- 1/4 cup cornstarch shopping list
- 3 1/2 cups half and half shopping list
- 4 large egg yolks shopping list
- 3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped shopping list
- 3 ounces unsweetened chocolate, chopped shopping list
- 2 tablespoons unsalted butter shopping list
- 1 teaspoon vanilla extract shopping list
- Topping shopping list
- 1 cup chilled whipping cream shopping list
- 2 tablespoons powdered sugar shopping list
- 1 1/2 teaspoons instant espresso powder shopping list
- 1/2 teaspoon vanilla extract shopping list
- chocolate-covered espresso beans shopping list
How to make it
- 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.
- I made it have little buttons with the beans and a little bow. ADORABLE
- This will fill two crust. Make your own or buy store bought. Tried it both ways either is good. This is a Chocoholics better Dream.
- Chill the pie for at least six hours before serving — or make it up to two days ahead.
The Rating
Reviewed by 9 people-
fantastic tuxedo pie thanks
momo_55grandma
in Mountianview loved it
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Saved!! Wonderful recipe...
ahmed1
in Cairo loved it
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sounds delicious!
magali777
in Mexico loved it
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