Ingredients:
1 recipe Deep Dish Pie Pastry, below
12 ounces cream cheese, softened (1 1/2 8 ounce packages)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15 ounce can pumpkin
2/3 cup packed brown sugar
2 t pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions:
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.
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.
In bowl combine pumpkin, brown sugar and spice. Stir in 4 eggs. Grandually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
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 hours. Top with chopped chocolate
Serves 8
Deep Dish Pie Pastry
Ingredients:
1 1/2 cups all purpose flour
1/4 t salt
6 T shortening
5 to 6 T cold water
Directions:
In medium bowl stir together flour and salt. Using pastry blender or two knives cut in 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.
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