HERSHEY'S CHIPITS Chocolate Marble Pumpkin Pie Recipe
Details
- Time
- 3 hours 10 minutes
- Skill Level
- Beginner
- Yields
- 8 servings
A delicious twist on pumpkin pie, chocolate crust and swirls make this fall favourite extra special.
Ingredients & Directions
- Prep Time
- 10 minutes
- Bake Time
- 1 hour
- Cool Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 1/2 cupschocolate wafer cookies (350 mL)
-
4 tbspsbutter (melted) (60 mL)
-
3/4 cupsugar (175 mL)
-
1 1/4 tspspumpkin pie spice (6 mL)
-
1/2 tspsalt (2 mL)
-
2eggs
-
1 can (15 oz)canned pumpkin (425 g)
-
1 can (12 oz)evaporated milk (354 mL)
-
1/2 cup
-
1/2 cupsweetened whipped cream or whipped topping (125 mL) (optional)
-
1/4 cupHERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (60 mL) (optional)
Key Ingredients
Directions
Equipment Needed
Oven
Food Processor
Measuring Cups
Mixing Bowl
Mixer
Microwave-Safe Bowl
Microwave
Wire Rack
1
Pulse chocolate wafer cookies in a food processor until completely broken down. Transfer to large mixing bowl, add melted butter and mix until fully combined. Transfer mixture to a pie plate and press down with hands. Refrigerate crust while making filling.
Tip
Use an unbaked 9-inch (23 cm) (4 cup (1L) volume) pastry pie shell, homemade or purchased.
2
Heat oven to 425°F (220°C). Stir together sugar, pumpkin pie spice and salt; set aside. Beat eggs with fork or whisk in large bowl. Stir in pumpkin and sugar mixture. Gradually blend in evaporated milk.
3
Remove 1/2 cup (125 mL) pumpkin mixture; place in medium microwave-safe bowl. Set aside. Place pie shell on large baking sheet for stability and to prevent any spills from baking onto oven. Pour remaining mixture into pie crust.
4
Stir 1/2 cup (125 mL) chocolate chips into reserved pumpkin mixture. Microwave at MEDIUM (50%) 30 seconds; stir until chips are melted and mixture is smooth. Drop mixture by tablespoons onto pie filling. Swirl with knife or metal spatula for marbled effect.
Tip
To melt the chocolate chips using the double-boiler method, place the chocolate chips in a heatproof bowl set over a pot of simmering water. Heat, stirring, until melted and smooth.
5
Bake 15 minutes. Reduce oven temperature to 350°F (180°C). Continue baking 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours. Serve immediately or refrigerate. Top with sweetened whipped cream and garnish with additional chocolate chips, if desired. Refrigerate leftover pie.
