Recipe #46 November 27, 2013

Pumpkin Pie with a Chocolate Crust

Ingredients:

crust:
14 ounces chocolate wafers, finely ground
3/4 cup (1 1/2 sticks) unsalted butter, melted

filling:
1 (28 ounce) can pumpkin puree or 2 1/2 cups fresh roasted pumpkin puree
1 (14 ounce) can sweetened condensed milk
1/2 lemon, juiced
5 tablespoons salted butter, melted
3 1/2 tablespoons light brown sugar
2 eggs
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Whipped Cream: 
1 c heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Directions:

1. Preheat oven to 350˚F.
2. For crust: In a large bowl mix together the chocolate wafer crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
3. For filing: Place pumpkin puree in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle.
4. Allow pie to cool completely, about 2 hours.
5. In a small mixing bowl, combine ingredients for whipped cream - mix on high until light and fluffy (about 4 minutes). 
6. To serve: Generously top pie with whipped cream and finish with chocolate shavings.

I had so much pumpkin filling and crust left that I made mini pies in a muffin pan.  They're not beautiful by any  means but they're still yummy! :)