Triple-Chocolate Pumpkin Pie

Wednesday , 20, November 2013 Leave a comment

Triple-Chocolate Pumpkin Pie

What would Thanksgiving be without Pumpkin Pie?!

This one is amazing 🙂

Ingredients:

For Crust:

  • 2 cups finely ground Graham Cracker Crumbs (about 16 crackers)
  • 6 tbsp. unsalted Butter.. melted
  • 1 tbsp. Sugar
  • 2 tbsp. packed Light Brown Sugar
  • 1/2 tsp. coarse Salt
  • 1/2 tsp. Cinnamon  

For Filling:

  • 3 oz. Bittersweet Chocolate (preferably 61 percent cacao).. finely chopped
  • 6 oz. Semisweet Chocolate (preferably 55 percent cacao)… chopped
  • 4 tbsp. unsalted Butter, cut into small pieces
  • 1 can (15 ounces) solid pack Pumpkin 
  • 1 can (12 ounces) Evaporated Milk
  • 3/4 cup packed Light Brown Sugar
  • 3 large Eggs  
  • 1 tbsp. Cornstarch
  • 1 tsp. Vanilla extract
  • 1 1/2 tsp. coarse Salt
  • 3/4 tsp. Cinnamon
  • 3/4 tsp. ground Ginger
  • 1/4 tsp. ground Nutmeg
  • Ground cloves
  • 1 oz. Milk Chocolate… melted

Directions:

For Crust:

  •  Preheat oven to 350 degrees.
  • Combine Graham Cracker Crumbs, Butter, Sugars, Salt and Cinnamon in bowl.
  • Firmly press mixture into bottom and up sides of a deep 9 1/2-inch pie dish. Bake 8 to 10 minutes.
  • Remove from oven..sprinkle Bittersweet Chocolate over bottom of crust. 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.
  • REDUCE oven temperature to 325degrees.

For Filling:

  • In a large heatproof bowl set over a pot of simmering water, melt Semisweet Chocolate and Butter..stirring until smooth. Remove from heat.
  • Mix Pumpkin, Milk, Brown Sugar, Eggs, Cornstarch, Vanilla, Salt, Cinnamon, Ginger, Nutmeg and a pinch of Cloves in a medium bowl.
  • Whisk  1/3 Pumpkin mixture into Chocolate mixture. Whisk in remaining Pumpkin mixture until completely blended.
  • Pour Pumpkin Mixture into Crust.
  • Bake at 325 degrees until center is set but still a bit wobbly.. 55 to 60 minutes.
  • Refrigerate until well chilled.. at least 8 hours..preferably overnight.
  • Before Serving, drizzle melted Milk Chocolate on top. Serve immediately. 🙂

 

Recipe courtesy of  Martha Stewart Living

 

Triple-Chocolate Pumpkin Pie 

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