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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- 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.
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MD Rifat Akon
[email protected]This pie is a waste of time and ingredients. It turned out terrible.
Dan Asprey
[email protected]I would not recommend this recipe. The pie was dry and crumbly, and the filling was bland.
Richard Hinds
[email protected]This pie is okay, but it's not my favorite. I found the filling to be a bit too bland.
Bruh Second alt
[email protected]I'm not a huge fan of pumpkin pie, but this one is pretty good. The chocolate helps to balance out the sweetness of the pumpkin.
Sidney
[email protected]This pie is a bit dense, but it's still very good. I would recommend chilling it for a few hours before serving.
Meer Hussain
[email protected]I had some trouble with the crust, but the pie turned out great. The filling is rich and flavorful, and the chocolate chips add a nice touch.
Hana nuor Nuor
[email protected]This pie is a bit too sweet for my taste, but it's still delicious. I would recommend using a dark chocolate instead of a milk chocolate.
Hol Kit
[email protected]I love the unique flavor of this pie. The chocolate and pumpkin go together surprisingly well, and the crust is flaky and buttery.
Amir Shah
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's sure to impress your guests.
Tanjida Akter
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The chocolate and pumpkin flavors complement each other perfectly, and the crust is amazing.
Aayush Chy
[email protected]This pie is the perfect fall dessert. It's rich, decadent, and full of flavor. I highly recommend it!
brhanu temesghen
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. Everyone loves the combination of chocolate and pumpkin.
Daniel Velazquez
[email protected]This pie is so easy to make, and it always turns out perfect. I love that I can use a store-bought pie crust to save time.
roshaan rajpoot32
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The chocolate adds a richness and depth of flavor that really elevates the pie.
Ssali Bashir
[email protected]This pie was a hit at my Thanksgiving dinner! The combination of chocolate and pumpkin was unique and delicious, and the crust was flaky and perfect. I'll definitely be making this again.