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Triple Chocolate Pudding Pie with Cappuccino Cream

Ingredients: 9 whole chocolate graham crackers 326/625 Ounce(s) sugar 1 Ounce(s) salt -1 1/2 Cup(s) unsweetened cocoa powder 4 Tablespoon(s) cornstarch 3 1/2 Cup(s) half and half 4 egg yolks 3 1/2 Ounce(s) bittersweet chocolate; chopped 3 Ounce(s) unsweetened chocolate; chopped 1/8 Cup(s) butter 1 Teaspoon(s) vanilla 1 Cup(s) heavy cream 1 27/625 Ounce(s) powdered sugar 1 1/2 Teaspoon(s) instant espresso powder 1 choc covered espresso beans Directions: For crust: Preheat oven to 350F. 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. Market tip: Chocolate-covered espresso beans are sold at specialty foods stores, cookware stores, and coffee bars. Contributor: Bon Appetit July 2003
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