Black Bottom Pumpkin Pie

By BearForce

Ingredients

• 1/2 cup chopped pecans
• 1 cup cinnamon graham cracker crumbs
• 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 Tbsp. vanilla bean paste
• 1/2 cup maple syrup
• Garnish with semisweet chocolate shavings

Preparation

Step 1

1. Preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes or until toasted, stirring half way through.

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 a lightly greased 10-inch pie plate.

3. Bake for 10 minutes or until lightly browned. Cool completely.

4. Microwave 1 cup semi-sweet chocolate morsels and 1/2 cup whipping cream for 1 minute. Spoon over bottom of pie crust; sprinkle candy bars over chocolate mixture. Cover and chill 1 hour or until set.

5. Whisk together sugar and flour in a 3-quart saucepan; add eggs, egg yolks and milk. Whisk until blended. Cook over medium heat, whisking constantly, 8 to 10 minutes or until a pudding like thickness. Remove from heat and whisk in pumpkin and vanilla bean paste. Transfer to a bowl. Place heavy duty plastic wrap directly on warm filling ( to prevent film from forming) and chill 30 minutes. Spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours.

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