Triple-Layer Pumpkin-Chocolate Pie Recipe

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Triple-Layer Pumpkin-Chocolate Pie
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Ingredients
13
Count
Nutrition
405
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 404.74 Kcal (1695 kJ)
Calories from fat 198.94 Kcal
% Daily Value*
Total Fat 22.1g 34%
Cholesterol 79.79mg 27%
Sodium 266.52mg 11%
Potassium 177.65mg 4%
Total Carbs 49.35g 16%
Sugars 34.44g 138%
Dietary Fiber 1.37g 5%
Protein 5.38g 11%
Vitamin C 0.6mg 1%
Iron 1.4mg 8%
Calcium 76.2mg 8%
Amount Per 100 g
Calories 272.19 Kcal (1140 kJ)
Calories from fat 133.79 Kcal
% Daily Value*
Total Fat 14.87g 34%
Cholesterol 53.66mg 27%
Sodium 179.23mg 11%
Potassium 119.47mg 4%
Total Carbs 33.18g 16%
Sugars 23.16g 138%
Dietary Fiber 0.92g 5%
Protein 3.62g 11%
Vitamin C 0.4mg 1%
Iron 0.9mg 8%
Calcium 51.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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