Description
Indulge in a decadent Red Wine Chocolate Pudding Pie that combines rich bittersweet chocolate with the deep flavors of Merlot wine. This elegant dessert features a buttery graham cracker crust filled with creamy chocolate pudding infused with red wine and espresso for a sophisticated treat perfect for special occasions or a luxurious end to any meal.
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 (or any dry Merlot wine)
- 1 tablespoon instant coffee
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 bars (4 oz each) bittersweet baking chocolate (66% cacao), finely chopped
- 1/4 cup unsalted butter, cubed
Garnishes
- Chocolate syrup
- Whipped cream
- Maraschino cherries
- Extra bittersweet chocolate, shaved
Instructions
- Prepare Graham Cracker Crust: Preheat your oven to 375°F. In a medium bowl, combine graham cracker crumbs, packed brown sugar, and melted butter. Stir until the mixture is evenly moistened. Press firmly into the bottom and up the sides of a 9- or 10-inch pie pan to form the crust. Bake for 6 to 8 minutes, then remove from the oven and let cool completely before adding the filling.
- Make Chocolate Mixture: Place chopped bittersweet chocolate and cubed butter in a large heatproof bowl and set aside. In a small saucepan over medium heat, combine heavy cream and Merlot wine. Heat until hot and bubbles form around the edges, but do not let it boil.
- Combine Flavorings: Remove the cream and wine mixture from heat. Stir in instant coffee, unsweetened cocoa powder, granulated sugar, and salt until fully dissolved and smooth.
- Melt Chocolate and Butter: Pour the hot liquid mixture over the chocolate and butter. Whisk steadily until the chocolate and butter are completely melted and the mixture is smooth and glossy.
- Fill the Crust and Chill: Pour the chocolate pudding mixture into the cooled graham cracker crust. Cover the surface with plastic wrap, placing it directly on top of the pudding to prevent skin formation. Refrigerate for at least 6 hours until fully set.
- Garnish and Serve: Before serving, decorate the pie with a drizzle of chocolate syrup, dollops of whipped cream, maraschino cherries, and shaved bittersweet chocolate for an elegant presentation. Slice, serve, and enjoy this luscious dessert!
Notes
- Use a good-quality dry Merlot for best flavor; sweet wines may alter the taste balance.
- Ensure the cream and wine mixture does not boil to prevent curdling or bitterness.
- Pressing the graham cracker crust firmly ensures a sturdy base that won’t crumble when slicing.
- Covering the pudding with plastic wrap directly on top prevents a skin from forming during chilling.
- For an extra kick, you can add a splash of vanilla extract to the chocolate mixture.
- Allow the pie to chill thoroughly — overnight chilling enhances flavor melding and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 499
- Sugar: 24g
- Sodium: 236mg
- Fat: 37g
- Saturated Fat: 22g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 77mg
