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Michael Symon's Chocolate Pumpkin Pie
Michael Symon's Chocolate Pumpkin Pie
- Recipe Submitted by Rosemary on 11/29/2014
Category: Holiday, Kids, Pies, Chocolate
Ingredients List
- Crust:
- 1 ¼ cups all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces
- 2-3 tablespoons ice cold water
- Filling:
- 6 ounces semisweet chocolate, chopped
- 3 ounces bittersweet chocolate, very finely chopped
- 4 tablespoons unsalted butter, cut into small pieces
- One 14-ounce can pumpkin puree
- One 12-ounce can evaporated milk
- ¾ cup packed light brown sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch ground cloves
- Pinch salt
- Shaved chocolate, for garnish
Directions
1. Make crust dough: Combine flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
2. Set oven: Heat oven to 425 degrees.
3. Form crust: Roll out dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
4. Change oven temperature: Lower the oven to 325 degrees.
5. Melt chocolate: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
6. Make filling: In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour.
7. Serving: Let cool completely before serving. Top with chocolate shavings.
2. Set oven: Heat oven to 425 degrees.
3. Form crust: Roll out dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
4. Change oven temperature: Lower the oven to 325 degrees.
5. Melt chocolate: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
6. Make filling: In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour.
7. Serving: Let cool completely before serving. Top with chocolate shavings.
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