Lunch: Pennsylvania "Dirt" Pie

My regional interpretation of the classic Mississippi Mud Pie contains less fat than the original since frozen yogurt and chocolate sorbet is substituted for ice cream.

Ingredients

2 oz. semisweet chocolate
2 tbsp. butter
1 1/2 c. chocolate cookie crumbs

Instructions

Prepare Chocolate Crust: In heavy 1-quart saucepan over low heat or microwave-safe bowl in microwave oven, melt chocolate and butter; stir in chocolate crumbs until well mixed. Press crumb mixture firmly into bottom and side of greased 9-inch pie plate, making a raised edge around rim of plate. Freeze crust 10 minutes.
Meanwhile, prepare Topping: In heavy 1-quart saucepan over low heat or microwave-safe bowl in microwave oven, heat cream, chocolate, and corn syrup until chocolate melts, stirring until smooth. Stir in vanilla and set aside to cool to room temperature.
Prepare Filling: Soften vanilla frozen yogurt at room temperature 15 minutes. With small ice-cream scoop, scoop about 3/4 pint vanilla frozen yogurt into 5 balls and place on plate. Place balls in freezer to harden. Scoop remaining vanilla frozen yogurt in small dollops into Chocolate Crust; spread to an even layer. Sprinkle with 2 tablespoons chocolate crumbs; freeze pie 15 minutes.
Meanwhile, soften chocolate sorbet at room temperature for 15 minutes. Remove pie from freezer. Scoop about 1/2 pint chocolate sorbet in small dollops over vanilla layer in pie, spreading evenly. Sprinkle with 2 tablespoons crumbs. Scoop remaining 1 1/2 pints chocolate sorbet into balls around top edge of pie. Place vanilla frozen yogurt balls in center of pie. Cover pie with plastic wrap and freeze 15 minutes.

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