Black Bottom Pumpkin Pie

Right before Thanksgiving I went to my very first pie exchange.  Brilliant, right?  Everyone brings a pie, you all eat a little taste of each one (there were 7 total), and then you all take home a piece of each pie.  It was the perfect way to start off a food-filled weekend, and I got to taste some delicious pies.  I made this black bottom pumpkin pie - a gingersnap/cinnamon graham cracker crust, then a layer of chocolate, then a pumpkin cream filling, all topped with maple-infused whipped cream.  I love vamping up traditional recipes, and this turned out great!

Black Bottom Pumpkin Pie
1/2 cup chopped pecans
1 cup cinnamon graham cracker crumbs
1 cup crushed gingersnaps
1/2 cup butter, melted
1 cup semisweet chocolate chips
2 cups whipping cream, divided
3/4 cup sugar
1/3 cup flour
2 eggs
4 egg yolks
2 cups milk
1 cup canned pumpkin
1 Tbsp vanilla extract
1/4 cup maple syrup
garnish: semisweet chocolate shavings

Stir together chopped pecans, graham cracker crumbs, crushed gingersnaps, and melted butter until blended.  Press crumb mixture on bottom, up sides, and onto lip of a slightly greased 10-inch pie plate.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Transfer to a wire rack, and cool completely (about 30 minutes).

Microwave the chocolate chips and 1/2 cup whipping cream in a small microwave-safe bowl at high 1 minute or until melted, stirring at 30-second intervals.  Spoon chocolate mixture over bottom of cooled pie crust.  Cover and chill 1 hour or until chocolate mixture is set.

Meanwhile, 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, 8-10 minutes or until a pudding-like thickness.  (Mixture will just begin to bubble and will hold soft peaks when a whisk is lifted.)  Remove from heat, and whisk in pumpkin and vanilla extract.  Transfer to a bowl.  Place plastic wrap directly on warm filling (to prevent a film from forming); chill 30 minutes.  Spoon pumpkin mixture over chocolate; cover and chill 8-24 hours or until filling is firm.

Beat remaining 1 1/2 cups whipping cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form.  Spread or pipe over pie.  Keep refrigerated until ready to serve.

source: recipe slightly adapted from Southern Living, November 2012