I wonder why it is that I think pies are worthy of a post. Cakes - no. Cookies - definitely not. It's funny, cause pies aren't that much harder than cakes. But whenever I make a pie, I'm proud enough of it that I feel like it deserves a mention. This one especially!
It's a chocolate pumpkin pie and I made it for my work's pie contest. How cool is that? This is the third annual contest!
I didn't win... but I thought my pie was pretty tasty!
I mashed two recipes together and did this:
Pumpkin Chocolate Pie
Graham Cracker crust
2 Cups finely ground graham cracker crumbs (about 18 crackers)
1/2 Cup unsalted butter, melted
1 Tbsp white sugar
2 Tbsp packed light brown sugar
1/2 tsp coarse salt
1/2 tsp cinnamon
4 - 5 oz bittersweet chocolate, finely chopped
1. Preheat the oven to 350F. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in a bowl. Firmly press mixture into bottom and up sides of a deep 9 1/2" pie dish. Bake until firm. 8-10 min.
2. Removed from oven and sprinkle chocolate over bottom of the crust. Return to oven to melt. About 1 min. Spread chocolate in a thin layer on bottom and up the sides. Let cool.
Pumpkin Pie filling
3/4 Cup white sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp ground cloves
15 oz can of pumpkin
12 oz can of evaporated milk
1. Preheat oven to 325F.
2. Combine sugar, salt, spices in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into COOLED graham cracker crust.
3. Bake for 55-70 min. (I baked for 55 min and then continued to check on it every 5 minutes until the center was firm.)
Garnish with a drizzle of melted semisweet or milk chocolate.