Black Bottom Pumpkin Pie

By ezunich

Ingredients

• 1/2 cup chopped pecans
• 1 cup cinnamon graham crackers
• 1 cup crushed ginger snaps
• 1/2 cup butter, melted
• 1 cup semisweet chocolate morsels
• 2 cups whipping cream, divided
• 2 (1.4 oz) chocolate covered toffee candy bars finely chopped
• 3/4 cup sugar
• 1/3 cup flour
• 2 large eggs
• 4 egg yolks
• 2 cups milk
• 1 cup canned pumpkin
• 1 tbs vanilla bean paste (or extract)
• 1/2 cup maple syrup
• Garnish; semisweet chocolate shavings

Preparation

Step 1

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.

2. Stir together graham cracker crumbs, next 2 ingredients and toasted pecans until blended. Press crumb mixture on bottom, up sides and onto lip of lightly greased 10 inch pie plate.

3. Bake at 350° for 10-12 minutes or until lightly browned. Transfer to a wire rack and cool completely (about 30 minutes).

4. Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream on high 1 minute or until melted. Stirring at 30 second intervals. Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate mixture. Cover and chill 1 hour or until chocolate has set.

5. Meanwhile, whisk together sugar and flour in a sauce pan; add eggs, egg yolks and milk and whisk until blended. Cook over medium heat, whisking constantly, 8-10 minutes or until a pudding like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted). Remove from heat and whisk in pumpkin and vanilla. Transfer to a bowl. Place plastic wrap directly on warm filling (to prevent a film from forming). Chill 30 minutes. Spoon pumpkin mixture over chocolate; cover and chill 8-24 hours.

6. Beat remaining 1 1/2 cups cream at high speed until foamy; gradually add syrup, beating until soft peaks form. Spread or pipe over pie.