Skill required: Pie Baker
Crust:
2 cups finely ground graham cracker crumbs (@16 crackers)
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate, finely chopped
Filling:
6 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted
1. Crust: Preheat oven to 350 degrees F.
2. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in bowl.
3. Firmly press mixture into bottom and up sides of a 9-inch deep dish pie dish.
4. Bake until firm, 8-10 minutes.
5. Remove from oven and sprinkle bittersweet chocolate over bottom of crust.
6. Return to oven to melt chocolate, about 1 minute.
7. Spread chocolate in a thin layer on bottom and up sides.
8. Let cool on a wire rack.
9. Reduce oven temperature to 325 degrees.
10.Filling: In a large heat-proof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
11.Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.
12.Whisk 1/3 pumpkin mixture into chocolate mixture.
13.Whisk in remaining pumpkin mixture until completely incorporated.
14.Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust.
15.Bake until center is set but still a bit wobbly, 55-60 minutes.
16.Let cool in pie dish on a wire rack.
17.Refrigerate until well chillded, at least 8 hours.
18.Before serving, drizzle melted milk chocolate on top. Serve immediately.
Yield: 12 servings.
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