Merlot Chocolate Pudding Pie
Featuring
Merlot
This Merlot Chocolate Pudding Pie from Show Me the Yummy will put you in a festive mode! Chocolate pudding, rich Barefoot Merlot and a drizzle of chocolate syrup make this a chocola-TOE-y triple threat! Perfect addition to any festive meal.
Ingredients
- Digestive biscuits
- 85gr brown sugar packed
- 5 tablespoons melted butter
- 240ml heavy cream
- 180ml Barefoot Merlot
- 1 tablespoon instant coffee
- 1 tablespoon unsweetened cocoa powder
- 85gr granulated sugar
- 1/4 teaspoon salt
- 110gr baking bars bittersweet chocolate finely chopped, 66% cocoa
- 85gr unsalted butter cubed
- chocolate syrup
- whipped cream
- maraschino cherries
- extra bittersweet chocolate
Directions
- Preheat oven to 180 degrees
- In a medium sized bowl, stir together graham cracker crumbs, sugar, and melted butter until well combined
- Firmly press the mixture into the bottom and sides of a 9 or 10 inch pie pan
- Bake for 6-8 minutes
- Remove from the oven and let cool before filling with the chocolate pudding mixture
- Place bittersweet chocolate and butter into a large bowl. Set aside
- 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
- Remove from the heat and stir in the coffee, cocoa, sugar, and salt until smooth
- Pour hot mixture over chocolate/butter and whisk until smooth
- Pour mixture into cooled pie crust
- 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
- Garnish with whipped cream, maraschino cherries, a drizzle of chocolate syrup, and shaved bittersweet chocolate
- Serve and enjoy!