Just in time for the holiday festivities--a pumpkin pie to beat all pumpkin pies. Please take special note of the "trans-fat-free shortening" called for in the recipe. I appreciate the author of this recipe looking out for my health by including the "good" kind of shortening, but call me crazy when I hesitate to jump to the conclusion that it will make any difference among the rest of the artery clogging goodness within. But then again, I'm not a dietician so I may be wrong. Check it out:
Crust3 cups flour
1 cup trans-fat-free shortening!!! Yea!
1/4 t. salt
1 large egg, beaten
1 T. white vinegar
6 T. ice water
. . . and now for the fun stuff . . .
Chocolate layer2/3 cup milk chocolate chips
1 cup sugar
1/2 cup light corn syrup
1/2 cup evaporated milk
2 T. butter
3/4 t. vanilla
3/4 cup coarsely chopped macadamia nuts
. . . keep going . . .
Cream cheese layer1 8oz. package cream cheese
1/4 cup sugar
1/2 t. vanilla
1 egg, beaten
. . . and then . . .
Pumpkin layer1 15oz. can pumpkin
1 1/2 cups melted vanilla ice cream
3 eggs, beaten
1/3 cup brown sugar
1/3 cup white sugar
1/4 t. salt
1 1/4 t. cinnamon
1/2 t. ginger
1/2 t. ground nutmet
1/4 t. ground cloves
. . . oh, here is some more . . .
Topping1/2 cup chilled whipping cream
1 T. confectioners' sugar
1 8 oz. package cream cheese
1 cup sugar
. . . not done quite yet . . .
Chocolate drizzle1/4 cup milk chocolate chips
1 T. butter
1/4 to 1/3 cup crushed macadamia nuts
Holy moly! Just when you've gotten to the end of the recipe, SURPRISE! There is yet another 1500 calories to add to the previous layer. And just think of how fat ladden this would be with "regular" shortening! Luckily, the macadamia nuts, whipping cream, vanilla ice cream, blocks of cream cheese, chocolate and a small mountain of sugar won't even count.