Triple-layer Pumpkin-chocolate Pie

Total Time: 2 hrs 44 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 14 mins

Ingredients

• Servings: 8
• 1 (10 inch) graham cracker crust
• 2 tablespoons unsalted butter
• 4 ounces semisweet chocolate, coarsely chopped
• 4 (3 ounce) packages cream cheese, softened (do not use lowfat or nonfat)
• 1 1/2 cups sugar, divided
• 2 large eggs, at room temperature
• 1 cup pumpkin puree (canned or fresh)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup sour cream (do not use lowfat or nofat)

Recipe

• 1 place the butter in the top of a double boiler set over barely simmering water.
• 2 when the butter is partially melted, add the chocolate.
• 3 heat for 5-7 minutes, or until melted; then whisk until smooth.
• 4 remove the top of the double boiler and set aside to partially cool.
• 5 add the cream cheese to a large bowl; cream using an electric mixer on medium speed, gradually adding in 1 1/4 cups sugar.
• 6 beat in the eggs, one at at time; then blend in the pumpkin, vanilla, spices, and salt until well blended.
• 7 pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until well blended.
• 8 poor the chocolate filling into the pie shell; gently shake the pan to settle the filling.
• 9 put the pie on the center rack of a 350°f oven; bake for 20 minutes; transfer to a wire rack and let cool 15 minutes.
• 10 gently ladle the remaining plain pumpkin filling over the cooled chocolate layer; shake the pan gently to settle the filling.
• 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 minutes or until the pumpkin layer is set (when done, the perimeter of the filling will have puffed some but not so much that it develops large cracks).
• 12 transfer pie to a wire rack and let cool until the filling settles down and flattens--about 30-45 minutes.
• 13 combine the sour cream and remaining 1/4 cup sugar in a small saucepan over very low heat, stirring constantly for 2-4 minutes or until warmed.
• 14 when the sour cream is fairly thin and slightly warmer than body temperature, carefully pour it over the top of the pie.
• 15 immediately shake and tilt the pie to cover it with the topping.
• 16 return the pie to the rack and let cool completely.
• 17 cover loosely with foil and refrigerate for at least 4 hours.
• 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 and the short cool down allows a slight skin to form, which helps keep the pumpkin layer from sinking into the chocolate.to enhance the breakdown between layers, you might want to sprinkle a fairly dense layer of chopped walnuts or pecans over the chocolate as soon as the pie comes out of the oven, pressing them gently to embed them in the chocolate.