Chocolaty Pumpkin Pie with Pecan Graham Cracker Crust

Looking for a new spin on the good ol' pumpkin pie?  This is it!  There is a dark chocolate layer between the pecan graham cracker crust and pumpkin custard that keeps the crust crunchy.  Still easy to make like the original, but with a few new ingredients that will elevate your pumpkin pie eating experience.  This recipe is an adaptation of Martha Stewart's Triple Chocolate Pumpkin Pie

Breaking the drizzle and squishing it into the pie was an after thought.  That is why it doesn't look as perfect as I would like it to.  Next time I will drizzle chocolate on parchment paper, chill, and then break and smush into filling!  =) 

Crust

1 1/4 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup sugar
2 teaspoons cinnamon
6 tablespoons butter, melted

Add the ingredients into a mixing bowl, adding the melted butter last.  Mix well and then dump into a heavily greased 9 inch pie pan.  Spread evenly on the bottom and up the sides.  Bake at 350 degrees for about 8 to 10 minutes.  Take out of the oven and set aside.

Dark Chocolate Coating

Looks and smells like heaven! 

Melt 1 cup dark chocolate over a double boiler (take a pot, fill it with water and heat til simmering.  Take another metal bowl and place over it.  Now you have  a double boiler...)  Once melted, pour the chocolate evenly over crust and spread over the bottom and up the sides to coat.  I used a large spoon to spread it.  You could also use a small offset spatula.

I could have very well eaten it just.....like......this

Filling

1 15 ounce can pumpkin
1 12 ounce can evaporated milk
2 eggs
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg


Mix together and pour into chocolate lined crust.  Bake in a 325 degree oven for about an hour.  Check on it at around 50 minutes.  Make sure the filling is not too jiggly when you tap the pan.  If it is, let it cook for a little longer.  All ovens are different!

The drizzle wasn't as pretty as I wanted it to be.  I was getting impatient, and hungry for pie!!!!!!

Here is the hard part,  let it cool completely...this is one desert that tastes better cold!  Add a chocolate drizzle over the top, (or onto parchment paper, cool, break and then smush into filling like stated in the caption above) let cool for another 10 minutes.  Your pie is now ready!  Eat and enjoy. Try to save some for the others...