Right before Thanksgiving I went to my very first pie exchange. Brilliant, right? Everyone brings a pie, you all eat a little taste of each one (there were 7 total), and then you all take home a piece of each pie. It was the perfect way to start off a food-filled weekend, and I got to taste some delicious pies. I made this black bottom pumpkin pie - a gingersnap/cinnamon graham cracker crust, then a layer of chocolate, then a pumpkin cream filling, all topped with maple-infused whipped cream. I love vamping up traditional recipes, and this turned out great!
Black Bottom Pumpkin Pie
1/2 cup chopped pecans
1 cup cinnamon graham cracker crumbs
1 cup crushed gingersnaps
1/2 cup butter, melted
1 cup semisweet chocolate chips
2 cups whipping cream, divided
3/4 cup sugar
1/3 cup flour
4 egg yolks
2 cups milk
1 cup canned pumpkin
1 Tbsp vanilla extract
1/4 cup maple syrup
garnish: semisweet chocolate shavings
Stir together chopped pecans, graham cracker crumbs, crushed gingersnaps, and melted butter until blended. Press crumb mixture on bottom, up sides, and onto lip of a slightly greased 10-inch pie plate. Bake at 350 degrees for 10-12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
Microwave the chocolate chips and 1/2 cup whipping cream in a small microwave-safe bowl at high 1 minute or until melted, stirring at 30-second intervals. Spoon chocolate mixture over bottom of cooled pie crust. Cover and chill 1 hour or until chocolate mixture is set.
Meanwhile, whisk together sugar and flour in a heavy 3-qt. saucepan; add eggs, egg yolks, and milk, and whisk until blended. Cook over medium heat, whisking constantly, 8-10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when a whisk is lifted.) Remove from heat, and whisk in pumpkin and vanilla extract. Transfer to a bowl. Place plastic wrap directly on warm filling (to prevent a film from forming); chill 30 minutes. Spoon pumpkin mixture over chocolate; cover and chill 8-24 hours or until filling is firm.
Beat remaining 1 1/2 cups whipping cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form. Spread or pipe over pie. Keep refrigerated until ready to serve.
source: recipe slightly adapted from Southern Living, November 2012