Friday, November 15, 2013

Triple Chocolate Pumpkin Pie

Ingredients for Crust:
· 2 cups finely ground graham cracker crumbs
· 6 tablespoons butter, melted
· 1 tablespoon sugar
· 2 tablespoons packed light brown sugar
· ½ teaspoon salt
· ½ teaspoon cinnamon

Ingredients for Filling:
· 3 ounces bittersweet chocolate
· 6 ounces semisweet chocolate
· 4 tablespoons butter, cut into small pieces
· 1 (15-ounce) can solid-pack pumpkin
· 1 (12-ounce) can evaporated milk
· ¾ cup packed light brown sugar
· 3 large eggs
· 1 tablespoon cornstarch
· 1 teaspoon vanilla extract
· 1 ½ teaspoons salt
· ¾ teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg
· 1 ounce milk chocolate, melted for garnish

Directions for Crust:
1. Preheat the oven to 350 degrees. Combine the graham cracker crumbs, butter, sugars, salt and cinnamon in a bowl.
2. Firmly press mixture into bottom and up sides of a deep-dish pie dish.
3. Bake about 8 to 10 minutes.
4. Remove from oven.

Directions for Filling:
1. Sprinkle bittersweet chocolate over bottom of crust and return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack.
2. Reduce oven temperature to 325 degrees.
3. In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon and nutmeg in a medium bowl. Whisk pumpkin mixture into chocolate mixture until completely incorporated.
5. Place pie dish on a rimmed baking sheet and pour pumpkin mixture into crust.
6. Bake until center is almost set, 55 to 60 minutes.
7. Let cool in a pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours or overnight.
8. Before serving, drizzle melted milk chocolate on top. Serve immediately.

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