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Triple Chocolate Pudding Pie With Cappuccino Cream

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“Absolutely out of this world UNBELIEVABLE good. This tasted like it came from a five star restaurant known for it's incredible desserts. My fiance doesn't even like sweets and he gobbled up two helpings. Definitely a crowd pleaser. Plus it can be made up to two days beforehand so it is perfect for entertaining!”
6hrs 40mins

Ingredients Nutrition


  1. For Crust - Preheat oven to 350°F Finely grind Oreo cookies, sugar and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9 inch diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
  2. For Filling - Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (can be made up to 2 days ahead. Keep chilled).
  3. For Topping - Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary).
  4. Peel plastic off pie. Cut pie into wedges. spoon dollop of cream atop each slice. Garnish with chocolate covered espresso beans and serve.

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