Black Bottom Pumpkin Pie

35 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
10 Hours 20 Mins
Yield
Makes 6 to 8 servings
November 2012
RECIPE BY Southern Living

This show-stopping holiday pie gets its name from the rich layer of melted chocolate that's spooned over a buttery cinnamon graham cracker crust.

Ingredients

  • 1/2 cup chopped pecans
  • 1 cup cinnamon graham cracker crumbs
  • 1 cup crushed gingersnaps
  • 1/2 cup butter, melted
  • 1 cup semisweet chocolate morsels
  • 2 cups whipping cream, divided
  • 2 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 4 egg yolks
  • 2 cups milk
  • 1 cup canned pumpkin
  • 1 tablespoon vanilla bean paste*
  • 1/2 cup maple syrup
  • Garnish: semisweet chocolate shavings

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.

Step 2

Stir together graham cracker crumbs, next 2 ingredients, and toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate.

Step 3

Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

Step 4

Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a small microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate mixture. Cover and chill 1 hour or until chocolate mixture is set.

Step 5

Meanwhile, whisk together sugar and flour in a heavy 3-qt. saucepan; add eggs, egg yolks, and milk, and whisk until blended. Cook over medium heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and whisk in pumpkin and vanilla bean paste. Transfer to a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill 30 minutes. Spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is firm.

Step 6

Beat remaining 1 1/2 cups cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form. Spread or pipe over pie.

Step 7

*Vanilla extract may be substituted.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

huskygirl's Review

nymphaeae
November 24, 2012
I made this recipe because I trusted Southern Living's judgment of it as being one of the top 10 cakes and pies- boy, was that trust misplaced! Did the Test Kitchen actually make this pie? I, too, like so many other reviewers, had a filling which did not thicken, a runny mess. If I had trusted my own judgment, I would have known that 1/3 cup of flour is not enough thickener for 3 cups of liquid- as the pumpkin is basically liquid- although the 6 egg yolks should have helped to thicken it some. I think only one or two people tried it besides myself, and no one took any home with them.As I hate to waste, I finally decided to add 2 Tbsp. of cornstarch to the filling and recook it, a messy feat and probably not worth the effort, as the pumpkin filling was really not very good without the usual spices.After many years of cooking {especially desserts like this one], I have learned that if something doesn't seem right in a recipe, my judgment is usually right. But SL should know better!

NikkiSRQ's Review

huskygirl
November 26, 2013
I absolutely LOVE this recipe! I made it last Thanksgiving and plan to make it again this year. Typically, I'm not a huge fan of pumpkin pie, neither is my husband, but this pie is above and beyond any pumpkin pie I've ever had. I did add some cinnamon & nutmeg to the pumpkin mixture to give it a little depth & substituted vanilla extract for the vanilla bean paste. I would highly reccommend this recipe!

msbwatkins's Review

TexasCooksItAll
November 09, 2013
N/A

Lbennett's Review

LeeannSchultz
November 09, 2013
Did not realize this was not a pie that was baked, the texture was awful..had to throw it away.

SharonLovesFood's Review

msbwatkins
December 20, 2012
N/A

LeeannSchultz's Review

laceyinkeller
December 03, 2012
N/A

Nytxson's Review

pk63122
December 03, 2012
Great Tasty Pie for a Fun Occasion where it can be served COLD. I've made this dessert three times and have also encountered slight problems with the thickness of the Pumpkin Filling. I have found great success with the following slight recipe changes: - Increase the 1/3 Cup Flour to 1/2 Cup Flour; - Change 2 Cups Milk to 1 Cup EACH Whole Milk and Heavy Whipping Cream; - Increase 4 Egg Yolks to 5 Egg Yolks This makes the custard base very sturdy - HOWEVER as it begins to thicken whisk like mad to keep it smooth. I also stir in a good pinch each of nutmeg, clove and cinnamon when I add the Pumpkin Puree. Happy Cooking!

PaulaCoopwood's Review

ksw1968
November 30, 2012
N/A

TexasCooksItAll's Review

HobcawChaos
November 28, 2012
I've made this pie twice now. The first time, I followed the recipe exactly and it was good. The second time I made it for Thanksgiving dinner and I tweaked the recipe just a bit. The recipe does not call for it but I added a pinch of salt to the pumpkin mixture as it tastes a little "flat" without it. I also added an additional 1/2 cup of pumpkin for a stronger pumpkin flavor and used two (2) spilling tablespoons of Amaretto instead of vanilla extract and OMG, it was amazing!! As somebody else,mentioned, I think adding some pumpkin pie spice would give the pumpkin mixture a really good flavor as well! Will try that next time I make this pie...and believe me, I WILL be making this pie again!!

JoanneePal's Review

jaylee
November 28, 2012
N/A
© Copyright . All rights reserved. Printed from https://www.myrecipes.com