
1. Preheat oven to 450 degrees F. 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 F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
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 into 13-inch circle. Serves 8.
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My husband made this for thanksgiving and was a success. The mix is a bit watery before it is cooked, so we were worried about it. But it turned out to be perfect. I am trying to convince my husband to make it more often; however, as it is a particularly high calori/high fat receipe, it seems it should be reserved for special occassions! You should definitely try it.
12/26/2009 02:46:48 PM Report AbuseI have made this recipe twice already. The second time, I used a gram cracker crust and it came out so much better. Makeing it again this holiday season!
12/24/2009 12:12:34 PM Report AbuseAlso, I had to leave it in for about 2 hours instead of the recommended 65 minutes here but it will vary by ovens:)
11/27/2009 10:55:26 AM Report AbuseI just made this for thanksgiving and it was soooo good. I made it with white chocolate instead of dark chocolate and it was a big hit. I recommend using a 10 inch pastry pan and using 1/4 cup extra flour and 1 extra tablespoon of vegetable shortening (this came out perfect). I tried it with the recommended recipe and it wasn't enough to cover the whole pan. The filling fit perfectly as well. I also made it all organic and used unsweetened coconut creamer in place of the half and half! YUMMMM!!
11/27/2009 10:54:12 AM Report AbuseI just tried this for Thanksgiving, and was really disappointed. Everyone raved about the pie made from the mix instead.
11/26/2009 06:05:44 PM Report Abuse