This Red Wine Chocolate Pudding Pie will be the star of your next holiday gathering. A simple graham cracker crust is filled with the most decadent, rich, red wine chocolate pudding!
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 Barefoot Merlot
- 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
Garnishes
- chocolate syrup
- whipped cream
- maraschino cherries
- extra bittersweet chocolate
Instructions
Graham Cracker Crust
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Preheat oven to 375 degrees F.
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In a medium sized bowl, stir together graham cracker crumbs, sugar, and melted butter until well combined.
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Firmly press the mixture into the bottom and sides of a 9 or 10 inch pie pan.
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Bake for 6-8 minutes.
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Remove from the oven and let cool before filling with the chocolate pudding mixture.
Red Wine Chocolate Pudding Pie
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Place bittersweet chocolate and butter into a large bowl. Set aside.
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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.
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Remove from the heat and stir in the coffee, cocoa, sugar, and salt until smooth.
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Pour hot mixture over chocolate/butter and whisk until smooth.
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Pour mixture into cooled pie crust.
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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.
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Garnish with whipped cream, maraschino cherries, a drizzle of chocolate syrup, and shaved bittersweet chocolate.
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Serve and enjoy!
Notes
Store leftovers, covered, in the fridge.
Recipe by: Jennifer
(Grabbed from: https://showmetheyummy.com/red-wine-chocolate-pudding-pie-recipe/)