1/4 cups all-purpose flour
cup unsalted butter (very cold and cut into small pieces)
- 3 tablespoons ice cold water
ounces Lindt Mocha Coconut bar (very finely chopped)
ounces Lindt bittersweet chocolate (very finely chopped)
ounces Lindt semisweet chocolate (chopped)
tablespoons unsalted butter (cut into small pieces)
(14 ounce) can pumpkin
(12 ounce) can evaporated milk
cup packed light brown sugar
teaspoon vanilla extract
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
pinch ground cloves
the Pie Crust: Combine the flour, salt, sugar and butter in a food processor
and pulse until coarse, with small marbles of butter remaining. Sprinkle 2
tablespoons of the ice water and pulse until crumbly, and dough holds when
squeezed together. Add another sprinkle of water if too dry, but do not
dough to a plastic bag, press into a disk, and refrigerate for one hour. *You
can use a store-bought crust here if you'd like.*
oven to 425°F.
out dough on floured surface. Press into pie plate, trim to leave 1-inch excess
around edges, fold under and flute edges. Cut a piece of parchment or nonstick
foil to the size of the pie, and use to line pie crust. Fill with pie weights,
and bake until golden, about 15 minutes.
heat to 325°F.
the Pie Filling: In a double boiler, melt chocolate and butter, stirring
frequently until smooth, and remove from heat.
a large bowl, mix together the pumpkin, evaporated milk, light brown sugar,
eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Fold in
the chocolate mixture, and pour into pie crust. Place pie pan on a baking
sheet. Bake at 325°F until center of pie has set, about an hour. Refrigerate
until cooled completely to serve.