Pumpkin Chocolate Silk Pie
Servings 10 slices
Ingredients
For the Chocolate Cookie Crust
- 1 ½ cups chocolate cookie crumbs from chocolate sandwich cookies or wafers
- 5 tablespoons unsalted butter melted
For the Chocolate Silk Layer
- 4 oz semisweet or dark chocolate melted and cooled
- 4 oz cream cheese softened
- ⅓ cup powdered sugar
- ¾ cup heavy cream whipped to soft peaks
For the Pumpkin Silk Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup pure pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- 8 oz whipped topping thawed; or fresh whipped cream
For the Topping
- whipped cream for topping
- chocolate curls or shavings for garnish
Instructions
Make the Crust
- Stir the chocolate cookie crumbs and melted butter together until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill at least 20 minutes.
Make the Chocolate Silk Layer
- Beat 4 oz cream cheese with the powdered sugar until smooth, then beat in the melted and cooled chocolate.
- Fold in the whipped heavy cream until silky. Spread evenly over the chilled crust and chill 20 minutes.
Make the Pumpkin Silk Layer
- Beat the remaining 8 oz cream cheese with the powdered sugar until smooth. Beat in the pumpkin puree and pumpkin pie spice.
- Gently fold in the whipped topping, then spread the pumpkin layer over the chilled chocolate layer.
Top and Chill
- Swirl whipped cream over the top and scatter with chocolate curls. Chill the pie at least 4 hours or overnight until fully set before slicing.
Notes
- Cool the chocolate: Let melted chocolate come to room temperature before folding, so it doesn't deflate the cream.
- Clean slices: Chill the chocolate layer before adding the pumpkin layer, and warm the knife between cuts.
- Make ahead: Assemble up to 2 days early. Keeps 3 to 4 days refrigerated, or freeze up to 1 month.