Michael Symons Chocolate Pumpkin Pie Recipes

NO-BAKE BLUEBERRY LEMON PIE

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

MICHAEL SYMON'S CHOCOLATE PUMPKIN PIE

Steps:

• For the Pie Crust: Combine the flour, salt, sugar and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle 2 tablespoons of the ice water and pulse until crumbly, and dough holds when squeezed together. Add another sprinkle of water if too dry, but do not overmix.
• Transfer dough to a plastic bag, press into a disk, and refrigerate for one hour.
• Preheat oven to 425°F.
• Roll out dough on floured surface. Press into pie plate, trim to leave 1-inch excess around edges, fold under and flute edges. Cut a piece of parchment or nonstick foil to the size of the pie, and use to line pie crust. Fill with pie weights, and bake until golden, about 15 minutes.
• Reduce heat to 325°F.
• For the Pie Filling: In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat.
• In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Fold in the chocolate mixture, and pour into pie crust. Place pie pan on a baking sheet. Bake at 325*F until center of pie has set, about an hour. Refrigerate until cooled completely to serve.

EASY PUMPKIN PIE ICE CREAM

Steps:

• In a small saucepan, briefly heat together the pumpkin, brown sugar and spices until sugar is dissolved; set aside to cool.
• Combine pumpkin mixture thoroughly with softened vanilla ice cream; spoon into a small loaf pan, cover and freeze until solid.