There will be no pictures because the pie was eaten before I could take them. Seriously. It's that good.
This was the dessert for my father-in-law's surprise 60'th birthday dinner. It was such a huge hit that they made me leave the table to go write the recipe down before I forgot it. Needless to say I kinda made the whole thing up as I went along. :-p
Crust:
~1.5 cups crushed gingersnaps
4 Tbls melted butter
Preheat oven to 350. Crush gingersnaps to almost powder. Slowly mix in butter until the mixture, when packed together, will form a loose ball. Press mixture into 9" pie tin. Bake for 8 minutes and let cool completely before adding filling.
Pie Filling
4 Large Eggs
2 Large Egg Yolks
1.5c Granulated Sugar
2.5 Tbls Cornmeal
1/4c Whole Cream
1/4c Pumpkin Puree (not pumpkin pie filling)
1/2 tsp Salt
1.5 tsp Vanilla extract
1/2 tsp ground nutmeg
3 Tbls Fudge sauce (recipe to follow)
Fudge Sauce
1/2c chocolate chips
3 Tbls butter
1/4c Whole Cream
-Melt Chocolate chips and butter in a small bowl in the microwave on medium power for 1 minute intervals. When mostly melted add cream and return to microwave until able to be stirred smooth.
Filling Directions:
Preheat oven to 350. Mix all ingredients together in a large bowl using electric beaters or a whisk. Make sure it's all smooth. Add filling to pie crust and bake at 350 for 45-50 minutes or until middle barely jiggles. You may need to cover it in foil after 30 mins to keep crust edges from burning.
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