It's been a week...but I'm back and in full dessert mode...Today..I'm writing about Triple Chocolate Pumpkin Pie...
A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye — and the appetite...Check it out-
- 2 cup(s) (about 16 crackers) finely ground graham cracker crumbs
- 6 tablespoon(s) (3 ounces) unsalted butter, melted
- 1 tablespoon(s) granulated sugar
- 2 tablespoon(s) packed light-brown sugar
- 1/2 teaspoon(s) coarse salt
- 1/2 teaspoon(s) ground cinnamon
- 3 ounce(s) bittersweet chocolate (preferably 61 percent cacao), finely chopped
- 6 ounce(s) semisweet chocolate (preferably 55 percent cacao), chopped
- 4 tablespoon(s) (2 ounces) unsalted butter, cut into small pieces
- 3/4 cup(s) packed light-brown sugar
- 1 tablespoon(s) cornstarch
- 1 teaspoon(s) pure vanilla extract
- 1 1/2 teaspoon(s) coarse salt
- 3/4 teaspoon(s) ground cinnamon
- 3/4 teaspoon(s) ground ginger
- 1/4 teaspoon(s) ground nutmeg
- 1 ounce(s) milk chocolate, melted
- 1 can(s) (15-ounce) solid-pack pumpkin
- 1 can(s) (12-ounce) evaporated milk
- 3 large eggs
- Ground cloves
- Make the crust: Preheat oven to 350 degrees F. 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 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 F.
- 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.