Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie

Ingredients

  • 2 cups finely ground graham cracker crumbs (about 16 crackers)
  • 3 ounces (6 tablespoons) unsalted butter, melted
  • 1 tbsp granulated sugar
  • 2 tbsp packed light-brown sugar
  • 1/2 tsp coarse salt
  • 1/2 tsp ground cinnamon
  • 3 ounces bittersweet chocolate, finely chopped

Directions

  1. Preheat the oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in a bowl. Firmly press mixture into bottom and up sides of a 9-inch deep-dish pie dish. Bake until firm, 8-10 minutes.
  2. Remove from oven, and sprinkle bittersweet chocolate over bottom of the crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  3. Prepare the Pumpkin filling.
  4. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still wobbly, 55-60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours. Before serving, drizzle melted milk chocolate on top. Serve immediately.