Sunday, December 23, 2012

Best Dishes and Christmas Wishes

I've neglected my blog for far too long. I suppose that's what happens when you get a "big girl" job, and actually have to do things besides cook ;-)  Not to worry, I'm back with some tasty additions that have been family approved! Check em' out!

This newest post is for a fantastic pie that was originally printed in the amazing Southern Living magazine.  For those of you that know me, you know that this is my FAVORITE magazine.  I've taken this delicious classic pumpkin pie with a twist and lightened it up.  Don't worry y'all, it's still Southern--and more importantly, it is still decadent.  Merry Christmas!

Black Bottom Pumpkin Pie
Recipe: Slightly adapted from Southern Living, November 2012
Relax, I know the ingredient list is long. It will be OK, I promise :) The only thing that this requires is time.

1/2 cup pecans, chopped
1 cup graham cracker crumbs
1 T cinnamon
1 cup crushed ginger snaps (use your food processor)
1/2 cup light butter, melted
1 cup semi-sweet chocolate chips
1/2 cup hazelnut coffee creamer or fat free half and half
2 (1.4 oz) chocolate-covered toffee candy bars, finely chopped
3/4 cup white sugar
1/2 cup flour
2 large eggs
4 egg yolks
2 cups fat free milk
1 cup canned pumpkin (NOT pumpkin pie filling!)
1/2 T vanilla extract

Extras/Garnish: chocolate shavings, light cool whip


1. Preheat oven to 350 degrees.  Spread pecans (in a single layer) in a shallow pan (baking sheet works!). Bake for 8-10 minutes, or until they smell nutty & fragrant--stirring halfway through.  Cool for 10 minutes.

2. In a big bowl stir together graham cracker crumbs, ginger snap crumbs, cinnamon, and butter.  Add in pecans, stirring until blended.  Press into the bottom & up the sides of a lightly greased 10 inch pie plate.

3. Bake at 350 for 10-12 minutes, or until lightly browned. Transfer to wire cooling rack and cool completely. This will take approximately 30 minutes

Note: Can't find graham cracker crumbs? Use your food processor to crush up regular graham crackers! Easy peasy.

4. Microwave 1 cup semi-sweet chocolate chips and 1/2 cup creamer or half/half in a microwave-safe bowl at HIGH for 1 minute or until melted, stirring every 30 seconds. (You don't want to burn the chocolate.  Seriously, even I find that gross, and I LOVE chocolate!).  Spoon the chocolate into the bottom of the pie crust; sprinkle the crushed candy bars over the chocolate mixture. Cover and chill for 1 hour, or until chocolate layer is set.

5. While the chocolate is setting up, whisk together sugar and flour in a heavy 3 qt saucepan; add eggs, egg yolks, and milk, and whisk until blended. Cook over medium heat, whisking constantly, 8 to 10 minutes  or until a pudding-like thickness. Be on the lookout! Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.  Remove from heat, and whisk in pumpkin & vanilla extract.  Transfer to a bowl. Place heavy-duty plastic wrap direct on the mixture (to prevent a film from forming). Chill 30 minutes -1 hour.

6. Spoon over chocolate layer; cover and chill for 8-24 hours, or until filling is firm. The longer the better!

7. Serve with cool whip & chocolate shavings

ENJOY! Share a slice with someone you love--or just save it for yourself; that's your call :)

Serves 12-20

12 servings: 11 WW points plus, per slice
14 servings: 10 WW points plus, per slice
16 servings: 8 WW points plus, per slice
20 servings: 7 WW points plus, per slice

**calculated with the WW recipe builder**

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