Thursday, January 5, 2012

A favorite holiday pie

As I've been planning on what to write here over the next few weeks, I couldn't pass up sharing a few holiday favorites, including this pie:

It is no ordinary pie, either as it has three layers of sweetness! On the bottom is a chocolate layer, followed by a cheesecake layer in the center, then to top it all off, a pumpkin pie layer!

I found the recipe for Pumpkin-Chocolate Cheesecake Pie in Better Homes and Garden's Annual Recipe Book from 2008. You'll definitely want to try it for a holiday, birthday or other special event. Enjoy!

Pumpkin-Chocolate Cheesecake Pie

1 recipe Deep-Dish Pie Pastry (see at bottom of recipe)
12 oz. cream cheese, softened (1-1/2 8 oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup miniature semisweet chocolate pieces
1 15-oz can pumpkin
2/3 cup packed brown sugar
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
chopped chocolate (optional)

1. Preheat oven to 450 degrees. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2 to 10-inch deep-dish pie plate. Trim crust edge 1/2 inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees.
2. In medium mixing bowl combine cream cheese, 1/4 cup granulated sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chocolate pieces.
3. In bowl combine pumpkin, brown sugar, and pie spiece. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To preven overbrowning, cover pie edge with foil.
4. Bake 60-65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hours. Top with chopped chocolate. Makes 8 servings.

Deep-Dish Pie Pastry--In medium bowl stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives, cut in 6 tablespoons shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge to 13-inch circle.

Top with whipped cream if you'd like--yum!:)

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