Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust
"Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie—with an easy press-in crumb crust—is a breeze to make...."
INGREDIENTS
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20 gingersnaps (about 4 1/2 ounces)
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3/4 cup raw pecans (about 3 ounces)
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1 tablespoon (packed) light brown sugar
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1/8 teaspoon kosher salt
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3 tablespoons cold unsalted butter, cut into pieces
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1 1/2 cups pecan halves (about 6 ounces)
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1/2 cup raw pumpkin seeds
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6 tablespoons unsalted butter
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3 ounces unsweetened chocolate, coarsely chopped
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1/4 cup heavy cream
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4 large eggs
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1/2 cup (packed) light brown sugar
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1/2 teaspoon kosher salt
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1/4 cup plus 1 tablespoon molasses
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A 9" pie pan (not deep dish), pastry brush
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