posted by SandyOH 10-30-102 5:18 AM
Chocolate Mud Pie
Pastry for 10-inch pie plate
1/2 cup unsalted butter or half butter/half margarine
2 ounces unsweetened chocolate
1 ounce semisweet chocolate
3 eggs
1 tablespoon instant coffee
2 tablespoons sour cream
1-1/3 cups sugar
3 tablespoons corn syrup
1 teaspoon vanilla
Prepare pastry and line a 10-inch pie plate. Trim a 3/4-inch overhang; fold over the edge and flute. Chill pastry-lined pan until the filling is prepared.
Preheat oven to 350°F.
Measure butter and chocolate into top of a double boiler and melt over hot (not boiling) water. Remove from heat and cool. Dissolve instant coffee in the 2 tablespoons of sour cream. With an electric mixer or food processor, beat together remaining ingredients until well blended. Stir in the melted chocolate-butter mixture. Pour into prepared pastry shell.
Bake in lower third of preheated oven for 35-45 minutes or until the filling puffs up and forms a crisp, deeply cracked crust and the pastry edges look golden brown. Cool on a wire rack.
Note: The filling will sink as it cools, and the inner layer will set but remain chewy. The shorter baking time leaves an inner more creamy than chewy, an effect some people prefer.
Serve at room temperature topped by vanilla yogurt or vanilla ice cream.
Serves 6 to 8