My version of Chef Symon’s chocolate pumpkin pie made in a homemade all-butter crust. A really nice change on the classic pumpkin pie!
All-Butter Crust: (One 9-inch pie) (Recipe from 4 and 20 Blackbirds Crust via Food52.)
For the crust:
Combine flour, sugar, and salt in a medium bowl. Add cubed cold butter to the dry mix and coat the butter cubes with flour. Then use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it’s in pea-sized pieces.
Combine water, apple cider vinegar, and ice in a separate bowl. Add the liquid to the dry stuff a tablespoon at a time until the dough just comes together with some crumbs on the edges. You should need 4-6 tablespoons of the liquid.
Shape the dough into a round disc, adding more liquid in small drops if needed to get the dough to stick. Once the dough is in a solid disc, wrap it in plastic wrap and store it in the fridge for at least an hour, but overnight is best.
1) Melt the chocolate and butter in a double boiler until it’s just melted.
2) In a separate bowl, whisk together all the other filling ingredients. THen fold in the melted chocolate.
To bake pie:
1) Preheat oven to 425 degrees F.
2) Roll pie crust out on a lightly floured surface until it’s roughly 10 inches in diameter. Transfer to your pie pan and trim edges to your liking. Poke some holes in the crust with a fork and line the pie with parchment paper or foil. Then add pie weights or dry beans to the crust.
3) Bake the crust for 15 minutes at 425 degrees F.
4) Turn oven down to 325 degrees F. Remove weight from crust. Add filling to the pie crust.
5) Bake the pie at 325 degrees F. for an hour.
Let the pie cool before slicing and serving.