Pumpkin Pie w/ a twist…. CHOCOLATE crust!

I am not a big dessert girl, every now and then I will make something I have had in a restaurant or if I see something fabulous on the internet I may try to replicate.   Soooooooo I am turning to the only person I trust for this kind of thing….. PAULA DEEN!  This is her recipe except I did try to get fancy shmancy  and used a chocolate pie crust recipe I found on about.com (the food page)  Now I made it, but haven’t tried it yet so I am trusting Mrs PD will not steer me wrong.  Here it is: Crust:

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 stick (1/4 cup) butter
  • 2 tablespoons solid vegetable shortening
  • 1 egg YOLK
  • 2-3 TBLSP cold water
-mix flour, cocoa, sugar and salt in bowl
-add butter and mix w/ fork until it looks like course crumbs
-add egg and water to mix until ingredients clump together and look like clay
– I pressed into pie plate with my hands
-bake 10 min at 350 and take out.
FILLING by Paula Deen
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional

-beat cream cheese until fluffy

-add pumpkin and beat to mix thoroughly

-add sugar and salt and beat until mixed

-add egg + yolks, half & half and melted butter, beat until fluffy

-add vanilla, cinnamon and ginger and mix to incorporate

-pour into chocolate crust bake at 350 degrees for 50 min or until center is done.

Crust pics then Filling:

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