Red Wine Chocolate Pudding Pie Recipe

If you’ve ever found yourself craving a dessert that’s rich, decadent, and just a little bit unexpected, this Red Wine Chocolate Pudding Pie Recipe is exactly what you need. I absolutely love how the smooth, bittersweet chocolate pudding combines with the subtle warmth and complexity of red wine—it’s like a grown-up twist on a classic favorite. The best part? It’s so simple to make, yet feels fancy enough to impress guests or treat yourself after a long day.

When I first tried this recipe, I was amazed at how the red wine added depth without overpowering that luscious chocolate flavor we all adore. Whether it’s for a holiday gathering, a cozy date night dessert, or just when you want to shake things up, this Red Wine Chocolate Pudding Pie Recipe never disappoints. You’ll find that the graham cracker crust perfectly balances the creamy filling, giving you texture and flavor in every bite.

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Ingredients You’ll Need

These ingredients strike a great balance between richness and flavor depth, especially thanks to the addition of Barefoot Merlot. When you pick your chocolate, go for a baking bar with about 66% cocoa for that ideal bittersweet punch.

• Graham cracker crumbs: Provides a buttery, crunchy base to contrast the creamy filling.
• Brown sugar: Adds a touch of caramel sweetness to the crust for extra depth.
• Melted butter: Binds the crust, giving it that perfect crispness.
• Heavy cream: Creates a silky pudding texture that feels indulgent.
• Barefoot Merlot: The star of the recipe, it introduces fruity and mellow notes into the pudding.
• Instant coffee: Amplifies the chocolate flavor without adding bitterness.
• Unsweetened cocoa powder: Boosts the chocolate intensity for richness.
• Granulated sugar: Balances the bitterness and wine acidity perfectly.
• Salt: Enhances all the flavors, making everything pop.
• Bittersweet baking chocolate: Chopped finely to melt smoothly and create a luscious filling.
• Unsalted butter: Adds creaminess and a velvety finish to the pudding.
• Chocolate syrup (for garnish): Optional but adds an extra chocolatey drizzle.
• Whipped cream: Lightens each bite and adds creaminess.
• Maraschino cherries: For a classic, colorful cherry-on-top touch.
• Extra bittersweet chocolate: Perfect for shaving and sprinkling on top, elevating presentation.

Variations

I love tweaking this Red Wine Chocolate Pudding Pie Recipe to suit the season or the occasion. Feel free to make it your own—whether that means adjusting the wine, changing up the crust, or switching garnishes, this dessert is flexible!

• Wine Swap: I once swapped Merlot for a rich Cabernet Sauvignon and loved how it added a bolder red fruit flavor that worked wonderfully with the chocolate.
• Crust Alternative: Sometimes I use crushed chocolate cookies instead of graham crackers for a deeper chocolate base, which turns the pie into chocolate overload (in a good way!).
• Non-Alcoholic Version: If you prefer no alcohol, grape juice or strong brewed coffee can be a great substitute in the pudding filling.
• Nutty Additions: Adding chopped toasted pecans or walnuts on top before chilling gives a satisfying crunch that my family goes crazy for.

How to Make Red Wine Chocolate Pudding Pie Recipe

Step 1: Make and Bake the Graham Cracker Crust

Start by preheating your oven to 375°F—it ensures the crust bakes perfectly. In a medium bowl, mix your graham cracker crumbs, brown sugar, and melted butter until everything looks evenly moistened. Press the mixture firmly into your pie pan’s bottom and sides; this step is crucial so the crust holds together well. Bake for 6 to 8 minutes, then let it cool completely before adding the pudding—trust me, this makes all the difference so the filling sets just right.

Step 2: Prepare the Red Wine Chocolate Pudding Filling

Chop your bittersweet chocolate and butter into a bowl ready to melt. Warm the heavy cream and Barefoot Merlot in a saucepan over medium heat—watch carefully so it just begins to bubble around the edges, but don’t let it boil or the mixture might separate. Remove from heat and whisk in the instant coffee, cocoa powder, sugar, and salt until smooth and glossy.

Pour this hot liquid over your chocolate and butter, then whisk gently but thoroughly until everything is silky smooth with no lumps. Immediately pour the filling into your cooled crust. This part always feels so gratifying—the rich filling swirling into the crust looks amazing even before chilling.

Step 3: Chill and Set the Pie

Cover the pie with plastic wrap, pressing it directly on the pudding surface so it doesn’t form a skin—that trick really makes your pudding pie perfect. Pop it into the fridge for at least 6 hours, or overnight if you can. Patience is key here because the cooler setting helps the pie develop a firm, sliceable texture without losing any creaminess.

Step 4: Garnish and Serve

Before serving, add your favorite garnishes—whipped cream, maraschino cherries, a drizzle of chocolate syrup, and some shaved bittersweet chocolate all work beautifully. This part feels like icing on the cake (or pie, in this case!) and instantly elevates the dish to show-stopper status.

How to Serve Red Wine Chocolate Pudding Pie Recipe

Garnishes

I’m a big fan of a generous dollop of whipped cream—its lightness contrasts perfectly with the rich pudding. I also love adding a bright maraschino cherry on top for a pop of color and that classic pie look. Drizzling a little chocolate syrup right before serving, combined with freshly shaved bittersweet chocolate, really seals the deal and makes it look as good as it tastes.

Side Dishes

This pie pairs wonderfully with fresh berries or a simple fruit salad that adds a light, refreshing counterpoint. I’ve also served it alongside a scoop of vanilla bean ice cream when I wanted to turn it into an ultra-decadent dessert experience. If it’s colder weather, a cup of hot coffee or black tea helps balance the sweetness and brings out the red wine notes.

Creative Ways to Present

For a dinner party, I like to serve individual mini versions of this pie in tart pans—it’s charming and lets everyone have their own. Another fun twist is layering alternating spoonfuls of berry compote between pudding layers inside a clear glass trifle bowl for a stunning presentation. Even just dusting a bit of cocoa powder or edible gold dust over the top before serving adds that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I usually cover the pie tightly with plastic wrap and keep it in the refrigerator for up to 3 days. Each time I’ve stored leftovers, the texture stays creamy and the flavors even deepen, making it as good on day two as fresh out of the fridge. Just slice carefully with a warm knife for clean edges.

Freezing

Freezing this pie is possible, but I recommend freezing individual slices wrapped well in plastic and foil rather than the whole pie. It freezes nicely for up to a month and thaws with minimal texture change. I’ve had success thawing overnight in the fridge, then letting slices come to room temperature briefly before serving.

Reheating

Since this is a chilled pudding pie, I don’t recommend reheating it. Instead, I let refrigerated leftovers sit out for about 10-15 minutes to soften slightly—this way the flavors open up and it’s not too cold when you dig in.

FAQs

Final Thoughts

This Red Wine Chocolate Pudding Pie Recipe holds a special place in my dessert repertoire because it brings together two classic indulgences—chocolate and wine—in a way that feels both elegant and cozy. It’s one of those recipes that feels fancy but never intimidating, which I think is the best kind. I can’t wait for you to try it out and see how it quickly becomes a go-to for celebrations or when you just want to treat yourself. Trust me, once you experience the silky texture and complex flavors, this pie will be hard to resist!

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