Triple Layer Pumpkin Chocolate Pie

Pumpkin and chocolate do go well together. Labor-intensive. Chill time--at least 4 hours.

Steps

Place the butter in the top of a double boiler set over barely simmering water.

When the butter is partially melted , add the chocolate.

Heat for 5-7 minutes , or until melted.

Then whisk until smooth.

Remove the top of the double boiler and set aside to partially cool.

Add the cream cheese to a large bowl.

Cream using an electric mixer on medium speed , gradually adding in 1 1 / 4 cups sugar.

Beat in the eggs , one at at time.

Then blend in the pumpkin , vanilla , spices , and salt until well blended.

Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until well blended.

Poor the chocolate filling into the pie shell.

Gently shake the pan to settle the filling.

Put the pie on the center rack of a 350f oven.

Bake for 20 minutes.

Transfer to a wire rack and let cool 15 minutes.

Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer.

Shake the pan gently to settle the filling.

Return to the oven , .

Ingredients

graham cracker crust, unsalted butter, semisweet chocolate, cream cheese, sugar, eggs, pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, salt, sour cream