Chocolate Praline Pumpkin Pie

Can she bake a pumpkin pie Billy Boy, Billy Boy? She CAN bake a pumpkin pie, she's the apple of our eye, she's a young thing and cannot leave her mother!

This year Abigail made the pies for Thanksgiving --her first attempt. The crust was the obvious challenge and it was pretty challenging. Abby tried a new recipe for crust that was said to be "no-fail" but it did NOT live up to the name. The recipe called for oil instead of shortening and it was far too flaky to bend, which made fluting the edges impossible. But Abby pushed and poked and finally sort of made it work. The filling was delicious as always and Abby learned how to do marbling. The crust was really flaky and tasted okay. But I think she will be looking for a new recipe for crust.

Chocolate Praline Pumpkin Pie

1 can (16 oz.) pumpkin

3/4 cup sugar

1 teaspoon pumpkin pie spice

3 eggs

1 can (5 oz.) evaporated milk

½ cup milk

½ cup semi-sweet chocolate pieces

1 9-inch deep dish pie shell with high fluted edge (do not prick)

Praline pieces

Whipped cream

Stir the pumpkin, sugar, and spice together in a large bowl. Add eggs and lightly beat into mixture. Stir in both milks and transfer ½ cup of mixture into a small saucepan. Pour the rest into the pie shell. Add the chocolate pieces into the saucepan and cook over low heat until they are melted. Carefully spoon the chocolate mixture over the filling in the shell and gently swirl with a narrow spatula to marble. Cover the edges with foil and bake at 375 degrees for 25 minutes. Remove foil and continue to bake for 30 minutes longer or until knife inserted in center comes out clean. (BTW-the chocolate will sometimes stick a little to the knife, even though the pie is done. If it has been in for more than ten or so minutes longer and the top begins to seriously crack - the pie is done, even if the knife isn't completely clean.)

Praline Pieces:

In a small heavy skillet, combine ½ cup coarsely chopped pecans, 1/4 cup sugar and 1 tablespoon margarine. Cook over medium heat, stirring constantly for 6 to 8 minutes until the sugar turns a rich brown color. Spread the mixture on a buttered baking sheet or foil and separate into clusters. Cool. Break clusters into smaller chunks. Garnish each piece of the pie with whipped cream and sprinkle the praline pieces over top.