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.

Share Pennsylvania "Dirt" Pie