Berfoot Merlot chocolate tart

Merlot Chocolate Pudding Pie

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.


  • 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


  1. Preheat oven to 180 degrees
  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
  6. Place bittersweet chocolate and butter into a large bowl. Set aside
  7. 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
  8. Remove from the heat and stir in the coffee, cocoa, sugar, and salt until smooth
  9. Pour hot mixture over chocolate/butter and whisk until smooth
  10. Pour mixture into cooled pie crust
  11. 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
  12. Garnish with whipped cream, maraschino cherries, a drizzle of chocolate syrup, and shaved bittersweet chocolate
  13. Serve and enjoy!