Recipe

Triple-layer Pumpkin-chocolate Pie Recipe

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Ingredients

1 (10 inch) graham cracker crust .
1/4 tsp ground cloves .
1/4 tsp ground nutmeg .
1 c sour cream (do not use lowfat or nofat) .
Filling .
1 c pumpkin puree (canned or fresh) .
1/4 tsp salt .
2 tbsps unsalted butter .
1 1/2 c sugar, divided .
4 (3 oz) packages cream cheese, softened (do not use lowfat or nonfat) .
1/2 tsp vanilla extract .
2 large eggs, at about room temp .
1/4 tsp ground cinnamon .
4 oz semisweet chocolate, coarsely sliced

Directions

Step #1 Place the butter in the top of a double boiler set over barely simmering water.
Step #2 when the butter is partially melted, add the chocolate.
Step #3 Heat for 5-7 mins, or until melted; then whisk until smooth.
Step #4 Remove the top of the double boiler & set aside to partially cool.
Step #5 Add the cream cheese to a large bowl; cream using an electric mixer on medium speed, slowly adding in 1 1/4 c sugar.
Step #6 Beat in the eggs, one at at time; then mix in the pumpkin, vanilla, spices, & salt until well mixed.
Step #7 Pour slightly less than half of the filling into a separate bowl & stir in the the melted chocolate until well mixed.
Step #8 Poor the chocolate filling into the pie shell; carefully shake the pan to settle the filling.
Step #9 Put the pie on the center rack of a 350° oven; bake for 20 mintues; transfer to a wire rack & let cool 15 mins.
Step #10 Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer; shake the pan carefully to settle the filling.
Step #11 Return to the oven, placing the pie so that the part that faced the back of the oven now faces the front; bake 35-40 mins or until the pumpkin layer is set (When done, the perimieter of the filling will have puffed some but not so much that it develops large cracks).
Step #12 Transfer pie to a wire rack & let cool until the filling settles down & flattens--about 30-45 mins.
Step #13 Combine the sour cream & remaining 1/4 c sugar in a small saucepan over very low heat, stirring constantly for 2-4 mins or until warmed.
Step #14 When the sour cream is farily thin & slightly warmer than body temperature, carefully pour it over the top of the pie.
Step #15 Immediately shake & tilt the pie to cover it with the topping.
Step #16 Return the pie to the rack & let cool completely.
Step #17 Cover up loosely with foil wrap & put in the fridge for at least 4 hrs.
Step #18 Note--the chocolate layer is partially prebaked to maintain its integrity when the plain pumpkin layer is added; the prebaking firms up the chocolate & the short cooldown allows a slight skin to form, which helps keep the pumpkin layer from sinking into the chocolate.
Step #19 To enhance the breakdown between layers, you might want to sprinkle a fairly dense layer of sliced walnuts or pecans over the chocolate as soon as teh pie comes out of the oven, pressing them carefully to embed them in the chocolate.
Enjoy the Triple-Layer Pumpkin-Chocolate Pie recipe

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