Ty Amsterdams Mud Pie Recipes

TY AMSTERDAM'S MUD PIE

Steps:

• Preheat oven to 350 degrees.
• In the bowl of a food processor, add almonds, 7 tablespoons sugar, flour, salt, and orange zest. Pulse until well combined. Add butter and pulse until dough comes together and there are no lumps.
• Press dough into an 11-inch round tart pan with a removable bottom to create a crust about 1/4-inch thick. Transfer pie crust to oven and bake until golden brown, about 20 minutes. Transfer to a wire rack to cool.
• Place 10 1/2 ounces bittersweet chocolate and 3 1/2 ounces semisweet chocolate in a large bowl; set aside. In a small saucepan, bring 1 1/4 cups heavy cream to a boil over medium heat. Strain hot cream through a fine mesh sieve over chocolate. Stir ganache until melted and smooth. Add vanilla and stir until well combined.
• Strain chocolate mixture through a fine mesh sieve into the center of the cooled pie shell. Evenly spread chocolate with a spatula. Transfer to a refrigerator until chocolate has set.
• In a heatproof bowl set over (but not touching) simmering water, melt remaining 3 1/2 ounces bittersweet chocolate and 7 ounces semisweet chocolate. In a small saucepan set over low heat, beat egg yolk mixture and 1 1/2 teaspoons of water together until thickened. Transfer melted chocolate to a large bowl, fold in egg yolks and coffee until well combined; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Gently fold whipped cream into chocolate mixture.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining tablespoon sugar and beat until stiff. Gently fold into chocolate mixture.
• Spoon mixture on top of chilled ganache and spread evenly with a spatula. Transfer to refrigerator and chill overnight. Remove from tart pan and transfer to serving platter. Garnish platter with leaves and shovel, if desired. Serve pie at room temperature.

ORIGINAL NO-BAKE DIRT PIE WITH WORMS

Steps:

• Mix butter, cream cheese and sugar in bowl and set aside. In separate bowl, mix milk and pudding. Fold in Cool Whip. Combine the two bowls gently by folding until combined completely.
• You can layer in individual bowls or in one large 12" pan. Start with a layer of 1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving.

CHART HOUSE MUD PIE - COPYCAT

Steps:

• Let ice cream stand at room temperature until softened.
• Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours.
• Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream.
• Top with some whipped cream.
• Garnish pie as a whole, or individual pieces, top with slivered almonds.

BEST MUD PIE

Steps:

• Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
• Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
• Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
• Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.