Food Network Magazine - (11)November 2020

FOR THE CRUST
1 9-ounce package chocolate
wafer cookies
½ cup granulated sugar
½ teaspoon salt
10 tablespoons unsalted butter,
melted

FOR THE FILLING AND TOPPING
1 pound dark chocolate, finely chopped
4¼ cups heavy cream
1 28-ounce can pure pumpkin puree
½ cup granulated sugar
5 large eggs
1½ teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
½ teaspoon salt
2 tablespoons confectioners’ sugar
Crushed chocolate wafer cookies,
for topping

1. Make the crust: Preheat the oven to 350 ̊.
   Combine the cookies, granulated sugar and
   salt in a food processor. Pulse until finely
   ground, then add the melted butter and
   pulse again until the mixture looks like wet
   sand. Transfer to an 11-by-17-inch rimmed
   baking sheet and press the mixture evenly
   into the bottom and up the sides. Bake until
   set and crisp, about 12 minutes. Transfer to
   a rack and let cool completely.


2. Make the filling: Place the chocolate in
   a large bowl. Heat 1 cup heavy cream
   in a small saucepan over medium heat
   until steaming. Pour the cream over the
   chocolate and let stand until most of
   the chocolate melts, about 10 minutes,
   then gently stir until smooth. Spread the
   chocolate evenly over the bottom of
   the crust; let set, about 10 minutes.


3. Meanwhile, whisk 2½ cups heavy cream,
   the pumpkin puree, granulated sugar, eggs,
   pie spice, vanilla and salt in a large bowl.

Strain through a fine-mesh sieve into a

separate bowl and pour over the chocolate

layer. Bake until the pumpkin is set around

the edges and puffs slightly in the middle,

about 25 minutes. Transfer to the rack and

let cool 20 minutes, then refrigerate until

completely cooled, at least 2 hours.

4. Make the topping: Beat the remaining
   ¾ cup heavy cream and the confectioners’
   sugar in a large bowl with a mixer on
   medium-high speed until stiff peaks form.
   Cut the pie into 15 squares. Dollop some
   whipped cream onto each square and
   sprinkle with crushed cookies.

PUMPKIN-CHOCOLATE SLAB PIE
ACTIVE: 1 hr l TOTAL: 2 hr (plus cooling) l SERVES: 15

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