Black Bottom Pumpkin Pie
Photo: Iain Bagwell; Styling: Heather Chadduck
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.
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.
NikkiSRQ's Review
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
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Lbennett's Review
Did not realize this was not a pie that was baked, the texture was awful..had to throw it away.
SharonLovesFood's Review
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LeeannSchultz's Review
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Nytxson's Review
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
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TexasCooksItAll's Review
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
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huskygirl's Review