High time for pie time

Ladies and gentlemen, I would like to announce that I, Suvi Hynynen, won third place in the pie contest at the Park Slope ward last weekend. yes, folks, I am a winner. And it wasn't just third out of three, everyone wins. No siree, it was out of 23 pies and mind you, I've never made a pie before really and I was competing against proficiesnt, skilled, homemakers. And I came in third. Pretty much the best thing that has happened to me to date.

The pie? A Chocolate and Pumpkin Cream Cheese Pie. Unfortunately, my camera ate the pictures of it, since it looked so tasty.

here is the recipe for all of you to try for yourselves. Enjoy!

Preheat oven to 350 degrees

Crust

½ box graham cracker crumbs

1/4 Cup sugar

6 Tablespoons butter, melted

Mix together and press into a large pie plate

Ganache

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Put chocolate chips in a bowl. Heat cream in small saucepan until scalded (just before starts to boil). Pour hot cream over chips and stir until chips are melted and mixture is smooth. Pour into graham cracker crust.

Pumpkin Cream Cheese Filling

½ can sweetened condensed milk

1 ½ packages (12 oz. total) cream cheese, softened

½ Cup sour cream

1 Cup canned pumpkin

2 ½ teaspoon pumpkin pie spice

1 teaspoon vanilla

Mix together until smooth. Pour on top of ganache in graham cracker crust.

Praline Topping

1 Cup sugar

1 Tablespoon butter

1 Cup pecan halves

Heat all in a saucepan until butter and sugar are melted and pecans are sticky. Spread on top of pumpkin pie. Bake at 350 degrees for 10 minutes. Cool to room temperature and then refrigerate for several hours before serving. Serves 8-10.