Pumpkin Dark Chocolate Pecan Pie
This pie consists of three layers, first the Dark Chocolate, then a layer of Pumpkin Pie and ending with a layer of Pecan Pie for the topping! Three decadent layers!!
Servings: 8 Servings
Ingredients
- 1 9 inch Frozen deep-dish pie shell
- 1/2 cup Dark chocolate chips
Pumpkin Pie Ingredients
- 2 Eggs (slightly beaten)
- 1 15 oz Pumpkin (not pumpkin pie, but 100% pumpkin puree)
- 1/4 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 cup Sugar
- 1 cup Milk (I used skim but you can use whole, whipping cream, heavy cream or evaporated milk)
- 1/2 tsp Cornstarch (add if not using evaporated milk -to help the pie set)
Pecan Pie Ingredients
- 2 Eggs, slightly beaten
- 1/2 cup Dark brown sugar
- 1/3 cup Dark corn syrup
- 1 tsp Vanilla
- 1/4 cup Margarine or butter, melted
- 1/8 tsp Salt
- 1 cup Pecans, whole, not chopped
Instructions
- Thaw the pie shell, if using frozen, and prick with fork several times.
- Sprinkle dark chocolate chips over bottom of pie crust. Set aside.
- Beat eggs in a large bowl. Stir in pumpkin, cinnamon, salt, sugar and cornstarch.
- Gradually stir in milk. Set aside.
- In another medium sized bowl, beat eggs.
- Add sugar, corn syrup, vanilla, margarine and salt.
- Stir in pecans.
- First carefully pour the Pumpkin Pie mixture over the chocolate chips.
- Then carefully pour the Pecan Pie mixture over the Pumpkin Pie mixture.
- Add some whole pecans to top of pie for a cute decoration. (optional)
- Place Pie on a sheet pan (makes it easier to place in oven and remove from oven).
- Bake on 425 degrees for 15 minutes. Then lower oven temperature to 350 degrees and bake for another 30 minutes. Watch carefully and don't overcook or let pie crust edges burn.
- Let cool on a cooling rack for about 2 hours. Can be stored in refrigerator for 3 days.
