08 October 2014

chocolate pumpkin pie

A furtherance of my chocolate experiments and renewed love of Chocolate Covered Katie: this chocolate pumpkin pie. The first thing my mother said when she tasted it was "we need to put this on our Thanksgiving list." And let me tell you -- that list is guarded carefully. 

This pie in a word? Decadent. Smooth, rich, and sweet and yet without the heavy-tongue feeling of a chocolate chess pie or sugary pudding. It would also make a delightful pudding all on its own without the crust.

I only made a couple changes to the original recipe, the biggest being switching out the one cup of chocolate chips with 4 oz. of baker's chocolate and adding honey for a touch of sweet. I am also interested in trying it in a traditional crust. I made it in this chocolate pie crust this time, though I would like to try it in a traditional crust as well.

recipe modified from Chocolate Covered Katie 
makes one 8-in pie 

4 oz baker's chocolate 
OR (for a slightly sweeter, silkier pie)
12 T cocoa powder
4 T coconut oil


15 oz (1 can) pureed pumpkin 
1 t vanilla 
1-2 t cocoa powder 
1/4 t salt 
1/2 c honey 

Combine all ingredients and blend in a food processor until silky. 
Pour into pie crust and fridge until chilled.
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