This pumpkin chocolate strata pie has FOUR easy layers and they are all good!! Please don’t tell me you’ve moved onto all things peppermint! I’m still holding out strong for team pumpkin! But I guess it’s more like team pumpkin AND chocolate.. because that is the best team :)

This pumpkin chocolate strata pie has FOUR easy layers and they are all good!! Even though the nut gobblers are eating the pumpkins off of my front porch, the pumpkins will stay as long as they don’t turn to mush! And lucky for me the squirrels don’t seem to like the grayish pumpkins, maybe that one will make it to Thanksgiving without bite marks!

But as for this pumpkin chocolate strata pie.. I’m not sure it would make it to thanksgiving dessert without someone sticking their fork in it if they saw it in the fridge or freezer! I mean it has FOUR layers! You might be thinking that 4 layers means this pie is going to be a lot of work. And while you still have to make each layer, the refrigerator is doing most of the work!

This pumpkin chocolate strata pie has FOUR easy layers and they are all good!! Layer 1 – graham cracker crust. Graham cracker crumbs + butter. Easy.

Layer 2 – chocolate ganache. Chocolate chips + heavy cream. Simple.

Layer 3 – the pie filling. Pumpkin Pie Spice International Delight Coffee Creamer + heavy cream + chocolate chips. Magic.

Layer 4 – the meringue. Egg whites + cream or tartar + sugar. Sounds kind of scary.. right? This is the first time I’ve ever made meringue! And I’m pretty sure you can’t screw it up. You just whip the egg whites and cream of tartar until you have stiff, glossy peaks.

Then my favorite part happens.. you torch the meringue!!

Okay, I should rule it in and say you toast the meringue. Any excuse to use the kitchen torch is a good one :)

This pumpkin chocolate strata pie has FOUR easy layers and they are all good!! Instead of making the pie in a traditional pie pan, I like making my pies in a 8 or 9 inch springform pan, but that is mainly for photographing purposes and because I really like my springform pans, but you can definitely use a regular pie pan!

If you’re not into the meringue topping, top the pie with cool whip instead! However, cool whip cannot be torched :)

This conversation is sponsored by International Delight. The opinions and text are all mine.

This pumpkin chocolate strata pie has FOUR easy layers and they are all good!!

Pumpkin Chocolate Strata Pie

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 2 tbsp melted butter

Chocolate Ganache

  • 3/4 cup chocolate chips
  • 1/2 cup heavy cream

Pumpkin Chocolate Filling

  • 1/2 cup International Delight Pumpkin Pie Spice Coffee Creamer
  • 1/4 cup heavy cream
  • 1 cup chocolate chips
  • 2 cups heavy cream

Meringue

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/3 cup sugar

Instructions

Graham Cracker Crust

  1. Preheat the oven to 350º F.
  2. Pulse graham crackers or similar crackers/cookies in a blender or food processor until they are very fine. Combine the crumbs and melted butter in a small bowl and mix well until incorporated.
  3. Add the crumbs to an 8  or 9 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  4. Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
  5. Remove the pan from the oven, and allow it to cool to room temperature.

Chocolate Ganache

  1. Place the chocolate chips in a heat proof bowl.
  2. In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix.
  3. Pour the chocolate ganache on top of the cooled crust, spreading it evenly.
  4. Place the pan in the fridge to set the chocolate for 30 minutes.

Pumpkin Chocolate Filling

  1. Place the chocolate chips in a heat proof bowl.
  2. In a small saucepan over medium heat, bring the pumpkin pie spice coffee creamer and 1/4 cup heavy cream to a boil. Once boiling, pour this mixture over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix.
  3. Allow the melted chocolate to cool for 20-30 minutes.
  4. In a mixing bowl, beat the 2 cups of heavy cream until stiff. Gently fold in the melted chocolate and mix until combine.
  5. Pour the mousse over the cooled crust and chocolate ganache, smoothing.
  6. Chill the pie in the refrigerator for 4 hours.

Meringue

  1. In a mixing bowling, beat the eggs whites and cream of tartar. When the egg whites foam, begin adding the sugar one tablespoon at a time. Continue beating until stiff, glossy peaks form. Spoon the meringue over the chocolate mousse, using a spoon to create peaks. Use a kitchen torch to lightly brown the meringue.
  2. Cut and serve the pie immediately.

Notes

You can substitute cool whip for the meringue topping. This pie would also be great topped with chocolate curls!