Web Statistics

Pie Corps Pumpkin Pie with Chocolate Crust!

December 12, 2016

Pie Corps, one of Brooklyn’s best little bakeries, is nestled into the quietest most charming streets of Greenpoint. It’s a gem of a place especially during holidays when their pies, pastries, and baked goods can make any get together come alive. Co-Founder Cheryl Perry has shared with us the recipe from one of their favorite holiday pies: a pumpkin pie in a chocolate pressed crust. What a treat!

Baking in a chocolate crust, this is our extra-special Pumpkin Pie recipe (not that we’re biased or anything) and the addition of the lemon zest makes the filling particularly bright and adds depth. Two hints for a better result: mix the filling together a day in advance to give the spices a chance to come out, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack.

Pie Corps Pumpkin Pie with Chocolate Crust

15 ounces pumpkin puree

½ cup heavy cream

½ cup whole milk

3 large eggs, beaten

1 teaspoon vanilla extract

½ cup light brown sugar

¼ cup sugar ¼ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon cardamom

¼ teaspoon ground cloves

1 teaspoon salt

2 teaspoons lemon zest

Chocolate Crust

6 ounces chocolate wafers

¼ cup light brown sugar

4 ounces semisweet chocolate chips

5 tablespoons butter, melted

In the bowl or a food processor, combine the cookies, chocolate, and brown sugar together until finely ground. Drizzle in the melted butter and process until crumbs begin to stick together, scraping down the bowl if needed. Transfer crumbs to prepared pan. Using a glove or piece of plastic wrap, press crumb mixture up sides of the pan to the top, then evenly over bottom of pan. Chill your crust until the next step. Combine all of the ingredients in a large bowl and stir them well with a whisk to aid in combining. For the best flavor, cover and refrigerate the filling overnight before baking. Pour the pumpkin mixture into the prepared pan, and bake for 45 to 50 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and let it cool on a rack; the center will finish cooking all the way through as the pie sits. This pie will slice perfectly if served after it has completely cooled to room temperature. Enjoy!

static1-squarespace

Pie Corps offers sweet and savory baked goods, pie making classes, weddings and other catered events, and pie subscriptions! Check them out; you’ll be amazed. You can pre order these amazing holiday pies until December 20th.