Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes September 2009


Credit: MarkRussell

Recipe Summary

Serves 12


Ingredient Checklist


Instructions Checklist
  • Make crust: Preheat oven to 350ºF. Place cookies and salt in a food processor and blend until cookies are ground. Pour in melted butter and pulse until crumbs are moistened. Transfer to a 9-inch pie dish and press crumbs evenly over bottom and up sides to form a crust. Bake for about 15 minutes, until firm. Let cool on a wire rack.

  • Make filling: In a small cup, combine vanilla and espresso powder until coffee has dissolved. Mix 1 cup half-and-half with both chocolates in a saucepan and place on stove over medium-low heat. Cook, whisking often, until chocolates have melted and mixture is hot, about 5 minutes (it may look grainy). In a large bowl, whisk together sugar, cornstarch and salt. Pour remaining cup of half-and-half into sugar mixture and whisk until no lumps remain. Whisk in yolks.

  • While whisking cornstarch mixture constantly, slowly pour in hot chocolate mixture. When both mixtures are combined, pour back into saucepan, place on stove over medium-low heat and cook, whisking constantly, until thickened and beginning to boil, 5 to 7 minutes. Pour hot pudding into a clean medium bowl, and stir in butter and reserved vanilla-coffee mixture. Cover with plastic wrap, pressing plastic directly onto surface. Let pudding cool at room temperature for 1 hour, then pour into pie shell, cover with a fresh piece of plastic wrap and refrigerate at least 3 hours.

  • Make topping: A half hour before you're ready to serve the pie, pour heavy cream and confectioners' sugar into a chilled bowl and beat with an electric mixer at medium-high speed until firm peaks form. Remove plastic from pie and spread whipped cream on top. Refrigerate for 30 minutes, then slice and serve.

Nutrition Facts

350 calories; fat 25g; saturated fat 14g; protein 4g; carbohydrates 30g; fiber 1g; cholesterol 127mg; sodium 165mg.