A classic smooth and creamy chocolate French Silk, topped with a pumpkin pie mousse and nestled in a cinnamon pecan crust. Hey, taste buds – fall is here!
Combine crust ingredients in a medium mixing bowl,
Combine with pastry cutter or fingers until coarse crumbs form
Press into prepared pie plate, using fingers or the base of a glass to evenly form crust
Bake for 20-25 minutes or until crust is golden brown; cool.
French Silk layer
In a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy
With the mixer running, pour cooled melted chocolate into the fluffy butter sugar mixture
Add vanilla and cocoa powder and mix until incorporated; scrape bowl
Add eggs one at a time, beating at medium-high speed for a full 5 minutes between each egg - use the pouring shield! It will get messy!
Pour filling into cooled pie crust and place in refrigerator
Pumpkin Chiffon layer
In a clean stand mixer bowl fitted with paddle, beat cream cheese until loosened
Add pudding mix, pumpkin puree, cinnamon, and spice and mix until well blended
Fold in whipped cream carefully with a spatula until mixture is incorporated and fluffy
Remove pie from fridge and spoon pumpkin layer on top of chocolate layer, carefully spreading to cover the pie
Cover with plastic wrap and refrigerate pie for at least 4 hours to set, and up to 2 days before serving
When ready to serve, decorate with whipped cream and chocolate jimmies/curls
Notes
Raw eggs are used in this Pumpkin Chiffon French Silk Pie; they should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.French Silk Pie adapted from Martha Stewart