Earning second place honors in the Baked Pie Division was Donna Caso of Elkhorn, while third place was awarded to Cheri Bates of Delavan. Hannah Babiak of Pell Lake placed fourth.

 

In the Unbaked Pie Division, Kimberly Adams of Lake Geneva placed second, followed by Betsy Walter of Lake Geneva; and Christine Dodge of Elkhorn.

1 ½ c. finely ground graham cracker crumbs

1/3 c. sugar

6 T. butter, melted

½ t. ground cinnamon

 

Mix the graham cracker crust ingredients together   until well blended. Press mixture into a 9-inch pie plate. Chill while preparing first layer of pie.

 

2 T. unsalted butter

4 oz. semi-sweet chocolate, coarsely chopped

12 oz. cream cheese, softened

1 ½ c. sugar

2 large eggs

1 c. canned pumpkin

½ t. vanilla extract

¼ t. cinnamon

¼ t. nutmeg

¼ t. salt

1 c. sour cream

 

Preheat oven to 350 degrees.

 

Melt the butter and chocolate in microwave on 50% power until melted (1 to 2 minutes). Whisk until smooth. Set aside to partially cool the chocolate mixture.

 

Using an electric mixer on medium speed, beat the cream cheese in a large bowl, gradually adding 1 ¼ c. of the sugar. Beat in the eggs, one at a time. Next, blend in the pumpkin, vanilla, spices and salt until the filling is evenly combined. Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until evenly blended. Pour the chocolate filling into the pie shell and gently shake the pan to settle the filling. Bake the pie on the center oven rack for 20 minutes. Then let it cool on a wire rack for 15 minutes.

 

Carefully ladle the remaining plain pumpkin filling over the chocolate layer and shake the pan to settle the filling. Return the pie to the oven and bake for about 35 to 40 minutes. When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks. Place the pie on the cooling rack until the filling levels, about 30 to 45 minutes.    

 

Combine the sour cream and remaining ¼ c. of sugar in a small saucepan. Stir the mixture over very low heat for about 2 minutes until it is fairly thin and slightly warm. Carefully pour it over the last layer and tilt the pan to evenly distribute the topping. Cool the pie thoroughly, then cover it with loosely tented tinfoil and chill for at least 4 hours before serving.

 

10 oz. package Lorna Doone cookies, crushed

4 T. sugar

5 T. butter, melted

 

Mix cookie crumbs and sugar in large bowl. Pour in the butter and stir well to combine. Turn mixture into a 10-inch pie dish and press evenly against bottom and sides to form crust. Place in freezer for 10 to 20 minutes.

 

8 oz. cream cheese, softened

1/3 c. sugar

½ t. hazelnut extract

1 c. whipping cream, whipped

¼ c. Nutella

Hazelnuts for garnish

 

In a large bowl, beat cream cheese until fluffy. Gradually add sugar and hazelnut extract; blend well. Fold in whipping cream. Spoon into pie shell.

Refrigerate until set or overnight.

 

Place Nutella in pastry bag. Pipe over set pie. Garnish with hazelnuts.