Pumpkin Chiffon Pie with a Double Chocolate Crust

Pumpkin Chiffon Pie with a Double-Chocolate Crust

Pumpkin Chiffon Pie with a Double-Chocolate Crust

2 hours

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Details
  • Serving Size:   12
  • Weight Watchers:   14 Points
Cuisine
  • dessert
Comments
Ingredients
  • 2 teaspoons bourbon
  • 20-25 chocolate wafer cookies (about 5 ounces) (could use Oreos if you can't find the “Famous Chocolate Wafers”)
  • 2 teaspoons cinnamon
  • 2 large egg yolks
  • 1/2 teaspoon ginger paste (or ground ginger if you can't find the fresh paste)
  • 2 cups heavy cream
  • 1/4 teaspoon salt
  • 2 ounces semisweet chocolate chips
  • 2/3 cup plus 1/4 cup sugar
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla
  • 3/4 cup milk (I used whole)
Instructions

You can find this and many more recipes of mine at http://sallycooks.com!preheat the oven to 350 degreesbutter a 9 inch pie platepulse chocolate wafers, sugar and melted butter until combined in a food processor or blenderpress the crumb mixture into the bottom and up the side of the prepared platebake until set, 15 to 20 minutes, then transfer to a rack to coolcombine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30 second intervals, stirring after each, until smoothpour into the crust and spread over the bottom and up the side; set aside until the chocolate setssprinkle gelatin over 3 tablespoons water in a large bowl and let sit for 5 minutescombine milk, 2/3 cup sugar, egg yolks, pumpkin, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon, ginger and salt in a medium saucepancook over medium low heat, stirring, until the mixture bubbles, 6 to 8 minutesadd gelatin into milk mixture and whisk until combined, allow to coolbeat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form and fold whipped cream into the cooled pumpkin mixture, then pour into the prepared crustrefrigerate until firm, at least 3 hours or overnightbeat the remaining 1 cup heavy cream, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon and 1/4 cup sugar until stiff peaks formspread on top of the pie

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