Triple-Chocolate Pudding Pie with Cappuccino Cream Topping A richly flavorful and memorable dessert. Chill the pie overnight (or at least 6 hours) before serving. From a recipe in Bon Appetit, August 2003 9 whole chocolate graham crackers (I used honey grahams) 1 Tab. sugar 6 Tabs. butter, melted 1-1/4 c. sugar 1/2 c. unsweetened cocoa powder 1/4 c. cornstarch 3-1/2 c. half and half 4 egg yolks, lightly beaten 3-1/2 oz. bittersweet or semisweet chocolate, chopped 3 oz. unsweetened chocolate, chopped 2 Tab. butter 1 tsp. vanilla extract 1 c. chilled whipping cream 2 Tab. powdered sugar 1-1/2 tsp. instant cappuccino or instant espresso powder (see Note) 1/2 tsp. vanilla extract Note: Look for instant cappuccino or instant espresso powder in the coffee aisle, near the flavored coffees. You may find it available in a single-serving packet. For Crust: Preheat oven to 350°F. Finely grind graham crackers and mix with sugar. Add butter and stir until crumbs are moistened. Firmly press mixture into 9-inch 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 c. half and half. Whisk in remaining 2-1/2 c. half and half and egg yolks. Whisk over medium-high heat until mixture thickens and boils, whisking contsantly, about 12 min. Remove from heat and add both chocolates and butter. Whisk until melted and smooth. Mix in vanilla. Pour into pie 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.) For Topping: Beat whipping cream, powdered sugar, instant cappuccino or instant espresso powder, and vanilla in large bowl until peaks form. Refrigerate until time to serve. To Serve: Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream topping onto each slice. Made by Jim for Jan's August 2003 dessert potluck.

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