Michael Symon’s Chocolate-Pumpkin Pie

6 oz semi-sweet chocolate (chopped)

3 oz bittersweet chocolate

1 14-oz can pumpkin

4 T butter (cut into small pieces)

1 12-oz can evaporated milk

3/4 cup packed brown sugar

3 large eggs

1 t vanilla

1 T corn starch

3/4 t cinnamon

1/4 t nutmeg

3/4 t ground ginger

pinch ground cloves

Melt chocolates and butter (you can do this on a double boiler on the stove or in the microwave. I prefer the microwave, but be careful not to overcook).

In a large bowl, mix together the pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg and cloves. Fold in the chocolate mixture and pour into pie crust (recipe following). Place pie pan on a baking sheet. Bake at 325 until center of pie has set, about an hour. Refrigerate until cooled completely.

Whole Wheat Pie Crust

1 1/2 cups whole wheat flour

1 1/2 cups white flour

1/2 cup butter, cut into chunks (keep cold)

1/2 cup Crisco (not butter flavored), cut into chunks

1/2 cup ice water

1 T lemon juice

3/4 t salt

2 t sugar

Place flour in food processor. Add salt and sugar and process for 20 seconds to combine. Add chunks of butter and Crisco. Process by pulsing intermittently to break the fat into the flour (you should have a crumbly mixture). Drizzle water and lemon on top and turn machine on for 15 seconds until mixture holds together (don’t over mix!). Turn dough onto lightly floured board. Knead gently to smooth out dough. Pat into a flattened disc and wrap well in plastic. Chill dough for at least 1 hour. Roll out for use. This can make a double pie crust or one deep dish crust.


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