Merlot Chocolate Pudding Pie

Ingredients

• Digestive biscuits
• 85g brown sugar packed
• 75g butter, melted
• 240ml heavy cream
• 180ml Barefoot Merlot
• 1 tbsp instant coffee
• 1 bsp unsweetened cocoa powder
• 85g granulated sugar
• 1/4 teaspoon salt
• 110g baking bars bittersweet chocolate finely chopped, 66% cocoa
• 85g unsalted butter cubed
• chocolate syrup
• whipped cream
• maraschino cherries
• extra bittersweet chocolate

Directions

1. Preheat oven to 180c
2. In a medium sized bowl, stir together graham cracker crumbs, sugar, and melted butter until well combined
3. Firmly press the mixture into the bottom and sides of a 9 or 10 inch pie pan
4. Bake for 6-8 minutes
5. Remove from the oven and let cool before filling with the chocolate pudding mixture
6. Place bittersweet chocolate and butter into a large bowl. Set aside
7. Heat the heavy cream and Merlot in a small saucepan over medium heat until hot (about when it starts to bubble around the edges). You don't want to mixture to boil
8. Remove from the heat and stir in the coffee, cocoa, sugar, and salt until smooth
9. Pour hot mixture over chocolate/butter and whisk until smooth
10. Pour mixture into cooled pie crust
11. Cover with plastic (the plastic will stick to the top of the pudding - that's good) and chill until the pie has set, at least 6 hours
12. Garnish with whipped cream, maraschino cherries, a drizzle of chocolate syrup, and shaved bittersweet chocolate
13. Serve and enjoy!