Description
This Red Wine Chocolate Pudding Pie combines the rich flavors of bittersweet chocolate with the bold notes of Merlot wine to create a decadent dessert. Featuring a buttery graham cracker crust and a luscious, wine-infused chocolate pudding filling, this pie is perfect for impressing guests or indulging in a special treat.
Ingredients
Units
Scale
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 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)
- 1/4 cup unsalted butter, cubed
Garnishes
- Chocolate syrup
- Whipped cream
- Maraschino cherries
- Extra bittersweet chocolate (for shaving)
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 375 degrees F. In a medium-sized bowl, mix graham cracker crumbs, brown sugar, and melted butter until thoroughly combined. Firmly press the mixture into the bottom and sides of a 9- or 10-inch pie pan. Bake the crust for 6 to 8 minutes until set and golden. Remove from the oven and allow it to cool completely before filling.
- Make the Chocolate Pudding Filling: Place the chopped bittersweet chocolate and cubed unsalted butter in a large bowl and set aside. In a small saucepan, heat the heavy cream and Merlot over medium heat until bubbling gently around the edges (do not boil). Remove from heat and whisk in the instant coffee, unsweetened cocoa powder, granulated sugar, and salt until smooth and well combined.
- Combine and Chill: Pour the hot cream and wine mixture over the chocolate and butter in the bowl. Whisk until the chocolate and butter have melted and the mixture is smooth and glossy. Pour the pudding filling into the cooled graham cracker crust. Cover the pie with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 6 hours, or until the pie is set.
- Garnish and Serve: Before serving, garnish the pie with whipped cream, maraschino cherries, a drizzle of chocolate syrup, and shaved bittersweet chocolate for an elegant finish. Slice and enjoy this rich, decadent dessert.
Notes
- Do not boil the cream and wine mixture to preserve the wine’s flavor and prevent curdling.
- Press the plastic wrap directly on the pudding surface while chilling to avoid a skin forming.
- Use high-quality bittersweet chocolate (66% cocoa) for best results.
- This pie can be prepared a day ahead, making it ideal for entertaining.
- Let the crust cool completely before pouring the filling to avoid a soggy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 499 kcal
- Sugar: 24 g
- Sodium: 236 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 77 mg
