Triple-Chocolate Pumpkin Pie

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.

Triple-Chocolate Pumpkin Pie



SERVINGS:12



Ingredients:

• 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


• 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped


• 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped


• 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

Instructions:

Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in 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 bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering water, melt 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 (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Source: http://www.marthastewart.com/312484/triple-chocolate-pumpkin-pie



from noreply@blogger.com (Luthfi Rahman) http://www.piarecipes.com/2013/12/triple-chocolate-pumpkin-pie.html