Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
10 Hours 20 Mins
Makes 6 to 8 servings

This show-stopping holiday pie gets its name from the rich layer of melted chocolate that's spooned over a buttery cinnamon graham cracker crust.

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.

Step 2

Stir together graham cracker crumbs, next 2 ingredients, and toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate.

Step 3

Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

Step 4

Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a small microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate mixture. Cover and chill 1 hour or until chocolate mixture is set.

Step 5

Meanwhile, whisk together sugar and flour in a heavy 3-qt. saucepan; add eggs, egg yolks, and milk, and whisk until blended. Cook over medium heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and whisk in pumpkin and vanilla bean paste. Transfer to a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill 30 minutes. Spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is firm.

Step 6

Beat remaining 1 1/2 cups cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form. Spread or pipe over pie.

Step 7

*Vanilla extract may be substituted.

Ratings & Reviews

huskygirl's Review

November 24, 2012
I made this recipe because I trusted Southern Living's judgment of it as being one of the top 10 cakes and pies- boy, was that trust misplaced! Did the Test Kitchen actually make this pie? I, too, like so many other reviewers, had a filling which did not thicken, a runny mess. If I had trusted my own judgment, I would have known that 1/3 cup of flour is not enough thickener for 3 cups of liquid- as the pumpkin is basically liquid- although the 6 egg yolks should have helped to thicken it some. I think only one or two people tried it besides myself, and no one took any home with them.As I hate to waste, I finally decided to add 2 Tbsp. of cornstarch to the filling and recook it, a messy feat and probably not worth the effort, as the pumpkin filling was really not very good without the usual spices.After many years of cooking {especially desserts like this one], I have learned that if something doesn't seem right in a recipe, my judgment is usually right. But SL should know better!

NikkiSRQ's Review

November 26, 2013
I absolutely LOVE this recipe! I made it last Thanksgiving and plan to make it again this year. Typically, I'm not a huge fan of pumpkin pie, neither is my husband, but this pie is above and beyond any pumpkin pie I've ever had. I did add some cinnamon & nutmeg to the pumpkin mixture to give it a little depth & substituted vanilla extract for the vanilla bean paste. I would highly reccommend this recipe!

msbwatkins's Review

November 09, 2013

Lbennett's Review

November 09, 2013
Did not realize this was not a pie that was baked, the texture was awful..had to throw it away.

SharonLovesFood's Review

December 20, 2012

LeeannSchultz's Review

December 03, 2012

Nytxson's Review

December 03, 2012
Great Tasty Pie for a Fun Occasion where it can be served COLD. I've made this dessert three times and have also encountered slight problems with the thickness of the Pumpkin Filling. I have found great success with the following slight recipe changes: - Increase the 1/3 Cup Flour to 1/2 Cup Flour; - Change 2 Cups Milk to 1 Cup EACH Whole Milk and Heavy Whipping Cream; - Increase 4 Egg Yolks to 5 Egg Yolks This makes the custard base very sturdy - HOWEVER as it begins to thicken whisk like mad to keep it smooth. I also stir in a good pinch each of nutmeg, clove and cinnamon when I add the Pumpkin Puree. Happy Cooking!

PaulaCoopwood's Review

November 30, 2012

TexasCooksItAll's Review

November 28, 2012
I've made this pie twice now. The first time, I followed the recipe exactly and it was good. The second time I made it for Thanksgiving dinner and I tweaked the recipe just a bit. The recipe does not call for it but I added a pinch of salt to the pumpkin mixture as it tastes a little "flat" without it. I also added an additional 1/2 cup of pumpkin for a stronger pumpkin flavor and used two (2) spilling tablespoons of Amaretto instead of vanilla extract and OMG, it was amazing!! As somebody else,mentioned, I think adding some pumpkin pie spice would give the pumpkin mixture a really good flavor as well! Will try that next time I make this pie...and believe me, I WILL be making this pie again!!

JoanneePal's Review

November 28, 2012