ADVERTISEMENT
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)
Directions:
Prepare the crust:
In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill while you prepare the filling.
Prepare the filling:
In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt until smooth.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and come to a boil.
Remove from heat and stir in the dark chocolate chips, instant espresso powder, and vanilla extract until the chocolate is fully melted and the mixture is smooth.
Pour the filling into the prepared crust and smooth the top with a spatula.
Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
Prepare the topping:
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled pie.
Garnish with chocolate shavings or a dusting of cocoa powder if desired.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 360 kcal | Servings: 8 servings
ADVERTISEMENT
