Crust:
2 oz Semisweet chocolate
2 tb Butter
1 1/2 c Chocolate cookie crumbs
Topping:
1/3 c Heavy cream
2 oz Semisweet chocolate, coarsely chopped
3 tb Light corn syrup
1/2 ts Vanilla extract
Filling:
2 pt Vanilla nonfat frozen yogurt
5 tb Chocolate cookie crumbs
2 pt 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
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.
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.
