Friday, November 14, 2008

True Indulgence

Triple Chocolate Pumpkin Pie
{As found in November 2008, "Living"}

I made this a few weeks back and it was gone within two days.. Remember, there are only TWO adults in our household. Did we put on some lbs that week? Yes. Worth it? Perhaps. This would be a great alternative for normal pumpkin pie if you're wanting to spice up your Thanksgiving dessert life.

Graham Cracker Crust
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted*
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) 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 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

{Make the 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 9-inch deep-dish pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and 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 325 degrees.

{Make the 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 incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

*For my crust, I needed more melted butter to saturate all the graham crackers. I may have crushed too many grahams, but my crust was really dry using only the called for amount, hence, I think I ended up using an entire stick of butter.
**I decreased my butter amount here to only a TBSP and it worked out fine.
***I used fat free evaporated milk and again, turned out fine!

1 comment:

Emily said...

Holy decadant Kate! Maybe I will have to bring this pie to Thanksgiving!!!