Zutaten für Michael Symon's Chocolate Pumpkin Pie
- All Purpose Flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- Unsalted Butter
- Cold Water
- Bittersweet Chocolate
- Semisweet Chocolate
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 tablespoons cornstarch
- Vanilla Extract
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
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Zubereitung von Michael Symon's Chocolate Pumpkin Pie
- **Make the Pie Crust:** In a food processor, combine 2 1/2 cups all-purpose flour, 1 tsp salt, 1/4 cup granulated sugar, and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Pulse until the mixture resembles coarse crumbs with visible pea-sized pieces of butter.
- Add 2 tablespoons ice water and pulse until the dough just comes together. Add another tablespoon of ice water if needed, but avoid overmixing.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 425°F (220°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle. Gently transfer to a 9-inch pie plate.
- Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes. Reduce oven temperature to 325°F (160°C).
- Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
- **Make the Filling:** In a double boiler or heat-safe bowl set over a pan of simmering water, melt 6 ounces semi-sweet chocolate and 1/2 cup (1 stick) unsalted butter, stirring constantly until smooth. Remove from heat.
- In a large bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 3/4 cup packed light brown sugar, 2 large eggs, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Gently fold in the melted chocolate mixture.
- Pour the filling into the prepared pie crust.
- Place the pie on a baking sheet to catch any spills.
- Bake at 325°F (160°C) for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
85g
Fat
102g
Carbs
16g
