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:
- Rich Cocoa Brownie Bites
- Elvis-Style Frozen Bananas
- Sweet + Salty Dark Chocolate Clusters
- 5-Ingredient Samoa Cereal Bowls
- Orange Scented Cannoli Dip
- Double Chocolate Chip Cookies with Vanilla Icing
- Dessert Nachos with Fresh Baked Cinnamon Tortilla Chips
- Tolon’s Strawberry Basil Shortcake
- Cranberry Orange Snickerdoodles
- Bourbon Bacon Pecan Pie with a Whole Wheat Crust
- Chocolate Cream Pie with Orange Zested Whipped Cream
- Great Grandma Francesca Cardile’s Cookies
- Ricotta Cookies
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