Black Bottom Pumpkin Pie


Submitted By: Cheryl Rochelle

Ingredients

  • 1 cup cinnamon graham cracker crumbs
  • 1 cup crushed gingersnaps
  • 1/2 cup butter, melted
  • 1 cup semisweet chocolate morsels
  • 2 cups whipping cream, divided
  • 2 (1.4-ounce) chocolate-covered toffee bars, finely chopped
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 4 egg yolks
  • 2 cups milk
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1/2 cup maple syrup
  • 1 cup cinnamon graham cracker crumbs
  • 1 cup crushed gingersnaps
  • 1/2 cup butter, melted
  • 1 cup semisweet chocolate morsels
  • 2 cups whipping cream, divided
  • 2 (1.4-ounce) chocolate-covered toffee bars, finely chopped
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 4 egg yolks
  • 2 cups milk
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1/2 cup maple syrup
  • Semisweet chocolate shavings for garnish

    • Instructions


    Preheat oven to 350º. Bake pecans on a pan in a single layer for 8 to 10 minutes or until toasted, stirring halfway through. Cool 10 minutes.
    Stir together graham cracker crumbs, gingersnaps, butter, and toasted pecans until blended. Press crumb mixture on bottom, sides, and lip of a lightly greased 10-inch pie dish. Bake at 350º for 10 to 12 minutes or until lightly browned. Remove from oven and cool 30 minutes.
    Microwave semisweet chocolate morsels and 1/2 cup whipping cream in a small microwave-safe bowl at high for 1 minute or until melted, stirring at 30-second intervals. Spoon over bottom of pie crust; sprinkle candy bars over chocolate mixture. Cover and chill 1 hour or until chocolate mixture is set.
    Whisk together sugar and flour in a heavy saucepan. Add eggs, egg yolks, and milk; whisk until blended. Cook over medium heat, whisking constantly for 8 to 10 minutes or until mixture reaches pudding thickness. Remove from heat; whisk in pumpkin and vanilla.
    Transfer to a bowl, cover, and chill 30 minutes. Spoon pumpkin mixture over chocolate. Chill overnight or until filling is firm.
    Beat remaining 11/2 cups whipping cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form. Spread on top of pie. Garnish with semisweet chocolate shavings.