It’s Sunday. 2013. New year, new day, new week. New pie?
Yeah, that sounds right.
I made this particular pie as an accompaniment to our regular pumpkin pie that I made for Thanksgiving. I wanted to try something new, but didn’t want to start some sort of Thanksgiving mutiny all over a pie, so I figured if I made TWO pies, then I could also make this one.
I know what you’re thinking, because I was thinking the same thing, “chocolate pumpkin pie??? weeeeird.” I know.
But at the same time, it seems like it should work, my logic was basically something along the lines of, “Chocolate? Good. Pumpkin? Good. Chocolate + Pumpkin? Double good?”
My first bite was like “woah, definitely tastes like chocolate”… like super chocolatey.
Then the second bite, “definitely tastes like pumpkin”… as the subtle pumpkin flavor came in for back-up.
“… but it tastes good” … Bite three, “It tastes really good”
Particularly with a touch of cinnamon whipped cream.
Now I realize fall is long gone, but that doesn’t mean my extreme love of pumpkin just packs its bags and goes to Florida for the winter.
Nope. My love of pumpkin persists all year long. So why couldn’t you make a pumpkin pie in January, or February, or even August?
I hope you can tell from the picture that this pie is amazingly creamy. The chocolate layer on the bottom protects the crust from getting soggy, providing a nice crunch to contrast with the smooth, creamy filling.
This pie has not one but three kinds of chocolate. Semi-sweet chocolate, milk chocolate, and bittersweet chocolate. I had to lighten it a little bit for the BF since he’s not a fan of dark chocolate. I basically just replaced a portion of the chocolate at each step with milk chocolate.
I know a lot of you have some New Years resolutions to follow, but pumpkin is practically a health food, dark chocolate is full of antioxidants, and I’m sure your New Years diet doesn’t start until tomorrow, anyway…. Right?
Triple Chocolate Pumpkin Pie
[ Printable Recipe ]
- 2 cups graham cracker crumbs (about 16 crackers)
- 6 Tablespoons (3 oz) unsalted butter, melted
- 1 Tablespoon sugar
- 2 Tablespoons packed brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 ounces bittersweet chocolate, finely chopped
- 6 ounces semisweet chocolate, chopped
- 4 Tablespoons (2 oz) unsalted butter, cut into small pieces
- 1 (15-oz) can solid-pack pumpkin
- 1 (12-oz) can evaporated milk
- 3/4 cup packed 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
Make the crust
1. 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.
2. 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
3. In a large heatproof 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 chocolate 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 (preferably overnight). Before serving, drizzle melted milk chocolate on top.