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      Lindt Chocolate Pumpkin Pie

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      Crust



      • 1
        1/4 cups all-purpose flour

      • 1/2
        teaspoon salt

      • 1/2
        teaspoon sugar

      • 1/2
        cup unsalted butter (very cold and cut into small pieces)

      • 2
        - 3 tablespoons ice cold water


      Chocolate



      • 3
        ounces Lindt Mocha Coconut bar (very finely chopped)

      • 3
        ounces Lindt bittersweet chocolate (very finely chopped)

      • 3
        ounces Lindt semisweet chocolate (chopped)

      • 4
        tablespoons unsalted butter (cut into small pieces)


      Filling



      • 1
        (14 ounce) can pumpkin

      • 1
        (12 ounce) can evaporated milk

      • 3/4
        cup packed light brown sugar

      • 3
        large eggs

      • 1
        tablespoon cornstarch

      • 1
        teaspoon vanilla extract

      • 1/2
        teaspoon salt

      • 3/4
        teaspoon ground cinnamon

      • 3/4
        teaspoon ground ginger

      • 1/4
        teaspoon ground nutmeg

      • 1
        pinch ground cloves


      For
      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
      overmix.


      Transfer
      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.*


      Preheat
      oven to 425°F.


      Roll
      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.


      Reduce
      heat to 325°F.


      For
      the Pie Filling:
      In a double boiler, melt chocolate and butter, stirring
      frequently until smooth, and remove from heat.


      In
      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.

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