Phenomenal Phoods

Chocolate Pumpkin Pie

Ingredients:

For the chocolate pie crust

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cocoa powder
• 1 tablespoon sugar
• 1/2 cup cold, cubed shortening
• 1/2 cup cold, cubed butter
• 4 tablespoons ice water

For the pumpkin pie

• 1 (15 oz) can pumpkin
• 1/2 cup plus 2 tablespoons brown sugar
• 1/2 teaspoon ginger
• 3/4 teaspoon cinnamon
• 1/3 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons milk
• 2 egg yolks
• 2 egg whites, at room temperature

For the cookies and cream whipped cream

• 1 cup heavy whipping cream
• 3 tablespoons sugar
• 6 oreos, crushed

Instructions:

For the chocolate pie crust

1. Whisk together the flour, salt and cocoa powder.
2. Cut the cold shortening and butter into the flour mixture into cubes.
3. Use a pastry blender or fork to combine the mixture until it forms pea-sized bits and looks like wet sand.
4. Add the ice water and use a fork to continue mixing until a shaggy dough forms. Use your hands to form the dough into two, flattened discs. Cover with plastic wrap and refrigerate for 1-2 hours, minimum.
5. When ready, roll out one of the chilled discs of pie dough and gently press into a 9 inch pie plate. Transfer to the fridge to chill for 10-20 minutes before shaping the edges (it makes it easier).

For the pumpkin pie

1. Preheat the oven to 425 degrees F.
2. While the pie dough is chilling, prepare the pumpkin pie filling. Start by whisking together the pumpkin, brown sugar, ginger, cinnamon, nutmeg, salt and milk until smooth.
3. Whisk in the egg yolks until combined.
4. Beat the egg whites in a separate bowl until stiff peaks form, 3-5 minutes. You should be able to turn the bowl upside-down without the egg whites falling out.
5. Use a spatula to fold the egg whites into the pumpkin mixture until evenly mixed throughout.
6. Pour the filling into the prepared and chilled pie crust, using the spatula to spread evenly.
7. Bake at 425 degrees F. for 15 minutes. Reduce heat to 350 and bake for another 45-50 minutes or until a knife comes out clean. Use foil or a pie protector to cover the edges of the pie after the first 15 minutes of baking to prevent it from burning.

For the cookies and cream whipped cream

1. Beat heavy cream until soft peaks form.
2. Add the sugar and continue to whip the cream until stiff peaks form.
3. Fold in the crushed oreos and serve with cooled pumpkin pie.