For Thanksgiving this year I decided to try Martha Stewart's triple chocolate pumpkin pie. I know, it took me a while to finally post this but it's a great pie for Christmas too. It's not the easiest recipe but it's definitely worth the effort.
Ingredients (for the 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
Ingredients (for the filling):
- 3 ounces bittersweet chocolate
- 6 ounces semisweet chocolate
- 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
Preheat oven to 350 degrees. Start by crushing the graham crackers.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in a 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.
Spread chocolate in a thin layer on bottom and allow to cool. Reduce oven temperature to 325 degrees.
Now for the filling. Create a double boiler and melt the semisweet chocolate and butter, stirring until smooth. Remove from heat.
Refrigerate until well chilled, at least 8 hours. Before serving, drizzle melted milk chocolate on top. I put melted chocolate into a small ziploc bag and cut the corner to create a makeshift piping bag for the chocolate swirls.
Serve well chilled. A small slice will do the trick. This pie is rich!