Saturday, December 14, 2013

Triple Chocolate Pumpkin Pie

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.

Remove from oven, and sprinkle bittersweet chocolate over the crust. Return to oven to melt chocolate, about 1 minute.

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.

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. 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!

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