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    You are in: Home / Community Forums / Recipe Requests - General / Chocolately pie that travels well
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    Chocolately pie that travels well

    Sun Nov 18, 2012 6:44 pm
    Newbie "Fry Cook" Poster
    I am in desperate need of some sort of pie with chocolate in it that can travel well. I've got someone who wants one but has to travel 4-5 hours in a warm car with it for a Thanksgiving dinner.
    Sun Nov 18, 2012 7:04 pm Groupie
    Well, never taken her anywhere but the fridge icon_smile.gif but, it's really great and easy. Put her in a cooler w/some of that fake ice in a bag.

    Chocolate Pie
    Sun Nov 18, 2012 7:48 pm Groupie

    Midnight Pumpkin Pie

    "This pumpkin pie recipe combines chocolate and pumpkin into a perfectly rich treat that honors tradition while satisfying the need for chocolate.

    No longer must you choose between your favorite dessert (chocolate) and the traditional choice (pumpkin pie) on Thanksgiving. We have combined these two into a perfectly rich and chocolaty treat that honors tradition while satisfying your real cravings."

    This simple pie also can be dressed up. Whipped cream is an obvious choice, as are chocolate or
    vanilla ice cream. Take it even further with a drizzle of warm chocolate sauce, warm maple
    syrup, or warmed pumpkin butter.

    Prep time: 10 minutes
    Cook time: 1 hour


    1 cup heavy cream
    6 ounces semi-sweet chocolate bits
    15-ounce can pumpkin puree
    1/2 cup packed dark brown sugar
    1 teaspoon cinnamon
    1 teaspoon ground dry ginger
    1/2 teaspoon ground cloves
    1/2 teaspoon ground allspice
    1/4 teaspoon nutmeg
    1/2 teaspoon salt
    2 eggs
    1 prepared (raw) 9-inch deep-dish pastry pie crust


    1. Heat the oven to 350 F.

    2. In a small saucepan over medium-high, heat the cream until just bubbling. Remove from the
    heat and add the chocolate bits. Stir until completely melted and smooth.

    3. In a medium bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, salt and the chocolate-cream mixture. Add the eggs, whisking until everything is thoroughly combined.

    4. If it isn't already, fit the pie crust into a 9-inch deep pie pan. Pour the pumpkin mixture into the crust. Bake for 50 to 60 minutes, or until the center is set and no longer jiggles.

    Servings: 8

    Nutrition per serving (values are rounded to the nearest whole number): 390 calories (210 calories from fat - 53% of total calories); 24g fat; 13g saturated fat; 100mg cholesterol; 43g carbohydrate; 5g protein; 3g fiber; 240mg sodium.

    Source: Associated Press
    Sun Nov 18, 2012 9:18 pm Groupie
    WTB, that looks WONDERFUL, pumpkin AND chocolate! Wish I hadn't planned dessert already. Maybe I'll try it for New Years. icon_eek.gif
    Sun Nov 18, 2012 9:21 pm Groupie
    Yep. After finding this about a week ago (It's a recipe from 2011, how did I miss it?), I decided that this is going to be our Thanksgiving pie.
    pinky kookie
    Sun Nov 18, 2012 9:58 pm Groupie

    Here is another idea for you that can be taken in an insulated cooler.

    Posted By Christy Jordan
    1 ready-made 9" Deep-dish pie crust
    1/2 cup chocolate chips
    3 eggs
    2/3 cup sugar
    1/2 tsp. salt
    1/3 cup butter melted
    1 cup corn syrup
    1 cup pecan halves or pecan pieces
    Preheat oven to 375. In one big bowl, use a hand mixer on low for about minute to beat eggs, sugar, salt, melted butter and corn syrup together. Stir pecans into mixture. Put choc. chips on bottom of pie shell and slowly pour pecan mixture over chocolate chips. Bake between 45 and 60 minutes (depending on your oven) until it is set. Cool for a few minutes before cutting. Serve w/ Vanilla ice cream for a real treat!
    PaulO in MA
    Mon Nov 19, 2012 3:06 pm Groupie
    A chocolate chess pie should travel well.
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