Graham cracker crust is slathered with a layer of bittersweet chocolate that’s hidden beneath a pumpkin & semi-sweet chocolate filling.

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We were invited to a dinner party at our friends’ house and I was asked to bring dessert. These particular friends were open to anything, so I decided to try out a new (to me) pie recipe that was full of fall flavor.

Plus 3 types of chocolate. Because chocolate times three. It’s kind of a no brainer.

This pie was a major show stopper! It looked absolutely beautiful and decadent – which is exactly what it was.

The graham cracker crust is slathered with a layer of bittersweet chocolate that is hidden beneath a pumpkin and semi-sweet chocolate filling.

After it chills in the refrigerator, it gets a final drizzle of milk chocolate before you ~~dive in face first~~ serve it for dessert.

This pie would be perfect for Thanksgiving – especially for those pumpkin pie haters. This one is sure to win them over.

My only major note is that this recipe made enough filling for me to make two pies. I saved half of the filling, covered, in the refrigerator for a couple of days and made a new crust and baked it and it was just as good (and arguably even better!) than the first.

So just think – you can make TWO of these gorgeous pies with this recipe. Extra perfect for Thanksgiving! You could definitely shortcut it and use a store-bought graham cracker crust, but I really liked the flavor of this one. Both times ;).

Looking for more dessert recipes? Check out some of our favorites:

Triple-Chocolate Pumpkin Pie

Yield: 2 pies 1x

Description

Graham cracker crust is slathered with a layer of bittersweet chocolate that’s hidden beneath a pumpkin & semi-sweet chocolate filling.

Scale

Ingredients

For crusts:

4 cups finely ground graham cracker crumbs (about 32 crackers)
6 ounces (12 tablespoons) unsalted butter, melted
2 tablespoons granulated sugar
1/4 cup (packed) light-brown sugar
1 teaspoon coarse salt
1 teaspoon ground cinnamon
6 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

For filling:

12 ounces semisweet chocolate (preferably 55 percent cacao), chopped
4 ounces (6 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves

For topping:

2 ounces milk chocolate, melted

Instructions

Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press half of mixture into bottom and up sides of a deep, 9 1/2-inch pie plate. Repeat with remaining mixture in second pie plate. Place on a rimmed baking sheet and bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle half of bittersweet chocolate over bottom of each crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Pour half of pumpkin mixture into each crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate over top of both pies. Serve immediately.

Notes

Adapted from Martha Stewart

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