Triple-Chocolate Pumpkin Pie

By chelyc13

Ingredients

• FOR CRUST:
• 2 cups finely ground graham cracker crumbs
• 6 tblsp unsalted butter, melted
• 1 tblsp granulated sugar
• 2 tblsp packed light brown sugar
• 1/2 teas coarse salt
• 1/2 teas ground cinnamon
• 3 oz bittersweet chocolate, finely chopped
• FOR FILLING:
• 6 oz semisweet chocolate, chopped
• 2 oz unsalted butter, cut into small pieces
• 1 can (15oz) solid pack pumpkin
• 1 can (12oz) evaporated milk
• 3/4 cup packed light brown sugar
• 3 large eggs
• 1 tblsp cornstarch
• 1 teas pure vanilla extract
• 1 1/2 teas coarse salt
• 3/4 teas ground cinnamon
• 3/4 teas ground ginger
• 1/4 teas ground nutmeg
• Ground cloves
• 1 oz milk chocolate, melted

Details

Servings 12

Preparation

Step 1

1. Make the crust: Preheat oven to 350. 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, 8-10 minutes.

2. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minutes. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temp to 325.

3. Make the fillin: in a large heat proof 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, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocoalte mixture. Whisk in remaining pumpkin mixture until completely incorporated.

5. 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 (preferable overnight). Before serving, drizzle melted milk chocolate on top. Serve imeediately.