Cooking with Wine
Red Wine Chocolate Pudding Pie
Ingredients Graham
Cracker Crust - 1 1/4 cups cracker crumbs - 1/4 cup brown sugar packed - 5 tablespoons melted
butter Red
Wine Chocolate Pudding Pie - 1 cup heavy cream - 3/4 cup red wine - 1 tablespoon instant coffee - 1 tablespoon unsweetened cocoa powder - 1/4 cup granulated sugar - 1/4 teaspoon salt - 2 (4 oz) baking bars bittersweet chocolate finely chopped, 66% cocoa - 1/2 stick (1/4 cup) unsalted
butter cubed Optional
Garnishes - chocolate syrup - whipped cream - maraschino cherries - extra bittersweet
chocolate Instructions Graham
Cracker Crust 1. Preheat
oven to 375 degrees F. 2. In a
medium sized bowl, stir together graham cracker crumbs, sugar, and melted
butter until well combined. 3. Firmly
press the mixture into the bottom and sides of a 9 or 10 inch pie pan. 4. Bake
for 6-8 minutes. 5. Remove
from the oven and let cool before filling with the chocolate pudding mixture. Red
Wine Chocolate Pudding Pie 1. Place
bittersweet chocolate and butter into a large bowl. Set aside. 2. Heat
the heavy cream and Merlot in a small saucepan over medium heat until hot
(about when it starts to bubble around the edges). You don't want to mixture to
boil. 3. Remove
from the heat and stir in the coffee, cocoa, sugar, and salt until smooth. 4. Pour
hot mixture over chocolate/butter and whisk until smooth. 5. Pour
mixture into cooled pie crust. 6. Cover
with plastic (the plastic will stick to the top of the pudding - that's good)
and chill until the pie has set, at least 6 hours. 7. Garnish
with whipped cream, maraschino cherries, a drizzle of chocolate syrup, and
shaved bittersweet chocolate. 8. Serve
and enjoy! Notes Store leftovers, covered, in the fridge.