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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Crust
2 (1 oz) squares semisweet chocolate
2 tbsp butter
1 1/2 cups chocolate cookie crumbs
Topping
1/3 cup heavy cream
2 (1 oz) squares semisweet chocolate, coarsely chopped
3 tbsp light corn syrup
1/2 tsp vanilla extract
Filling
2 pints vanilla nonfat frozen yogurt
5 tbsp chocolate cookie crumbs
2 pints chocolate sorbet or chocolate nonfat frozen yogurt
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 1/4 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 tbsp 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 tbsp 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.
Drizzle 2 or 3 tbsp cooled topping over pie and sprinkle with remaining 1 tbsp crumbs. Cover pie loosely with plastic wrap and freeze until firm--4 hours or overnight. Cover and refrigerate remaining topping.
To serve, let pie stand 15 minutes for easier cutting.
Meanwhile, microwave remaining topping or reheat in small saucepan just until spoonable. cut pie into wedges and serve with remaining topping.
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PENNSYLVANIA DIRT PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Crust
2 (1 oz) squares semisweet chocolate
2 tbsp butter
1 1/2 cups chocolate cookie crumbs
Topping
1/3 cup heavy cream
2 (1 oz) squares semisweet chocolate, coarsely chopped
3 tbsp light corn syrup
1/2 tsp vanilla extract
Filling
2 pints vanilla nonfat frozen yogurt
5 tbsp chocolate cookie crumbs
2 pints chocolate sorbet or chocolate nonfat frozen yogurt
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 1/4 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 tbsp 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 tbsp 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.
Drizzle 2 or 3 tbsp cooled topping over pie and sprinkle with remaining 1 tbsp crumbs. Cover pie loosely with plastic wrap and freeze until firm--4 hours or overnight. Cover and refrigerate remaining topping.
To serve, let pie stand 15 minutes for easier cutting.
Meanwhile, microwave remaining topping or reheat in small saucepan just until spoonable. cut pie into wedges and serve with remaining topping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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