CHOCOLATE PUMPKIN PIE

Chocolate Pumpkin Pie image

Provided by Sydney Mike

Categories Pie

Time 1h5m

Yield 1 9-inch pie, 8-10 serving(s)

Number Of Ingredients 20

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1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
3 tablespoons ice water, as needed
1 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour (yes, again)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg
1 large egg white
2 tablespoons vanilla extract
1 (15 ounce) can pumpkin puree, solid-pack, unsweetened
1 cup half-and-half
4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons granulated sugar

Steps:

FOR THE CRUST ~ Whisk together the flour & salt, then with a pastry blender, cut in the butter until the flour & butter mixture resembles coarse meal.
Toss mixture with a fork, sprinkling on just enough of the ice water to form a cohesive dough, then flatten the coudh into a disk, wrap in plastic wrap, & chill in refrigerator for 45 minutes.
When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
Refrigerate the pie plate while making the filling.
FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
Remove from the oven & cool the pie on a wire rack until it is room temperature.
FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!