Triple Chocolate Pudding Pie With Cappuccino Cream

Total Time: 6 hrs 40 mins Preparation Time: 40 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 20 oreo cookies, cream filling removed
• 1 tablespoon sugar
• 1 pinch salt
• 6 tablespoons unsalted butter, melted
• 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 semisweet chocolate, not unsweetened, chopped, bittersweet ok
• 3 ounces unsweetened chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup chilled whipping cream
• 2 tablespoons powdered sugar
• 1 1/2 teaspoons instant espresso powder
• 1/2 teaspoon vanilla extract
• 8 chocolate-covered coffee beans

Recipe

• 1 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.
• 2 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).
• 3 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).
• 4 peel plastic off pie. cut pie into wedges. spoon dollop of cream atop each slice. garnish with chocolate covered espresso beans and serve.