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Instructions |
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Preheat the oven to 350F. Place a 9 inch pie plat on a sheet
pan.
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In the bowl of a food processor, pulse together the chocolate
cookies, sugar, and salt until you have a fine crumb. Add the
melted butter and pulse until the crumbs come together.
Transfer to a 9 inch pie pan. Press the crumbs down to make a
packed down pie shell.
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In the food processor, combine the ingredients for the filling
and pulse until well combined. Reserve one cup of the
pumpkin filling in a small bowl. Pour the rest of filling into the
chocolate cookie crust. Add 2 tablespoons of the cocoa powder to the one cup of
pumpkin pie filling and mix well to combine. Drop the remaining one cup of chocolate
pie filling in large blobs in different places on the pie. Use a wooden skewer to gently
drag the chocolate through the pumpkin, making a swirling effect with the batter.
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Bake the pie for about 50 minutes. It will still seem slightly wiggly in the center, but will
set up completely as it cools. Slice and serve with fresh whipped cream (or whipped
cream with bourbon).
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Originally Submitted
1/25/2018
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