One word. Ah-mazing. This is THE perfect day-after-Thanksgiving dessert. Especially when it follows fried turkey and pickles.
Triple-Chocolate Pumpkin Pie
Adapted from: Martha Stewart
For the Graham-Cracker Crust:
2 c finely-ground graham cracker crumbs (about 16 crackers)
6 tbsp unsalted butter, melted
1/2 tbsp Splenda for Baking
1 tbsp Splenda light-brown sugar, packed
1/2 tsp coarse salt
1/2 tsp ground cinnamon
3 oz bittersweet chocolate, finely chopped
For the Filling:
6 oz semisweet chocolate, chopped
4 tbsp unsalted butter, cut into pieces
1 can pumpkin
1/2 can condensed milk
1/4 c light-brown sugar, packed
3 large eggs
1 tbsp cornstarch
1 tsp pure vanilla extract
1-1/2 tsp coarse salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 oz milk chocolate, melted
To make the crust: Preheat the oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in a bowl. Firmly press mixture into bottom and up sides or a deep, 9-1/2″ pie dish. Bake until firm, 8-10 minutes.
Remove from oven and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom of crust and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
To make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg and a pinch of cloves in a medium bowl. Whisk a 1/3 of the pumpkin mixture into the chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet and pour pumpkin/chocolate mixture into crust. Bake until center is set but still a bit wobbly, about 55-60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.