Black Bottom Pumpkin Pie


Did you all have a good Thanksgiving?  We had a great one this year.  It was pretty low key, for the first time ever it was just the four of us.  We were upset at first but we ended up having a great time- our own mini family vacation you could say.  Hubby was home for four days in a row which never happens  – usually if he has time off like that we go visit family.  So a mini vacation-just the four of us home eating, playing volleyball and putting up the holiday decorations and yes did I mention eating.  Hubby and I both agreed that food wise, this was the best Thanksgiving we have had.  Maybe the pressure of not having to impress anyone let us relax a bit and it paid off.  Speaking of the great food – let’s talk dessert shall we?
After last years  Swirled Pumpkin and Chocolate Cheesecake, I knew I had to come up with something really good or just make the cheesecake again.  A good friend of mine kept talking about this fabulous Black Bottom Pumpkin Pie she made (twice already) and I thought about making it. Then  I actually ran into her at Publix while shopping for Thanksgiving and said, “OK what do I need?”  My mind was made up I was making this pie eventhough I was warned it was a lengthy process.
I can’t tell you how good this pie was – actually that’s not true – I can tell you.  This pie was soooo good!  The crust is made from graham crackers, pecans and gingersnaps and then covered in a layer of semi-sweet chocolate.
As if that’s not enough yumminess right there….then a layer of Heath crunch – oh yes!!!
I would have been just fine eating it like this but I figured why not add the pumpkin layer that way the pie becomes healthy and the calories disappear right?
and did I mention the last layer of maple whipped cream – seriously you need to try this…enjoy!!!
recipe from SouthernLiving
What you need:
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
2 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped (I used the bagged Heath toffee bits)
3/4 cup sugar
1/3 cup AP flour
2 large eggs
4 egg yolks (I actually used 3 and mine was perfect)
2 cups milk
1 cup canned pumpkin
1 tablespoon vanilla extract
1/2 cup maple syrup
What you do:
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool.
Stir together graham cracker crumbs, next 2 ingredients, and toasted pecans until blended. Press crumb mixture on bottom and up sides of a lightly greased 10-inch pie plate.
Bake crust for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a  microwave-safe bowl for 1 minute or until melted, stirring every 30 seconds intervals. Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate mixture. Cover and chill for 1 hour or until chocolate has set.
While the chocolate is setting, 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 to 10 minutes or until mixture becomes pudding-like. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove mixture from heat, and whisk in pumpkin and vanilla extract. Transfer to a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill for 30 minutes. Once it cools spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is firm.
Beat remaining 1 1/2 cups cream at high speed with an electric mixer until foamy; gradually add maple syrup, beating until soft peaks form. Spread or pipe over pie.