Don't miss another issue…      Subscribe

Pennsylvania "Dirt" Pie


This rich and delicious pie is made with chocolate cookie crumbs, corn syrup and semi-sweet chocolate.













Trans-fat Free, Low Sodium


2 each semi-sweet chocolate
1 ounce squares, semisweet, null, null
2 tablespoons butter
1 ½ cup chocolate cookie crumbs
cup heavy whipping cream
2 each semi-sweet chocolate
1 ounce squares, semisweet, coarsely chopped, null, null
3 tablespoons light corn syrup
½ teaspoon vanilla extract
2 each yogurt, plain
frozen, pints, vanilla, nonfat
5 tablespoons chocolate cookie crumbs
2 each sorbet
or yogurt, frozen, pints, chocolate, nonfat


Prepare Chocolate Crust: In heavy 1 quart saucepan over low heat or microwave-safe bowl in microwave oven, melt chcolate 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 cocolate 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 ¼ 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 ½ pint chocolate sorbet in small dollops over vanilla layer in pie, spreading evenly. Sprinkle with 2 tablespoons crumbs. Scoop remaining 1½ 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 tablespoons cooled topping over pie and sprinkle with remaining 1 tablespoon crumbs. Cover pie loosely with plactic 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.

Nutrition information: protein: 2 grams; fat: 15 grams; carbohydrates: 53 grams; Fiber: 4 grams; sodium: 258 milligrams; cholesterol: 35 milligrams; calories: 357.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 20463% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 109mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 9% Vitamin C 0%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed