Frozen yogurt treat that's easy as pie and just as tasty

KIDS IN THE KITCHEN

October 28, 1992|By Beth Hillson | Beth Hillson,Contributing Writer

There are many wonderful flavors of ice cream and frozen yogurt for sale. Instead of Cherry Garcia, you may want to try another good quality frozen yogurt. Strawberry or raspberry frozen yogurt is delicious with the chocolate and walnuts in this recipe, but you could make up your own combination. You could also use your favorite cherry, strawberry or raspberry ice cream for a richer dessert. Even young cooks can do this one as long as someone helps them to read the instructions. A word of caution: Don't forget the frozen yogurt when it's softening in the refrigerator. This won't work if it turns to liquid.

Cherry chip delight frozen yogurt pie

Dessert takes 15 minutes to prepare and two hours to freeze. It serves 6-8.

You'll need a rubber spatula, medium (6- to 8-cup) mixing bowl, small saucepan, large wooden spoon, a fork and waxed paper

2 pints frozen yogurt or ice cream

1/2 cup semisweet chocolate bits

2/3 cup chopped walnuts (save 2 tablespoons of the chopped walnuts to sprinkle over the pie)

8 1/2 -inch graham cracker crust (sold in the baking aisle of most grocery stores)

1/2 cup semisweet chocolate bits

3 tablespoons unsalted butter or margarine

Place frozen yogurt in the refrigerator for 20 minutes. Use rubbe spatula to scoop frozen yogurt into mixing bowl. Add 1/2 cup chocolate bits.

Remove 2 tablespoons of walnuts from the 2/3 cup of walnuts and put aside. Add the remaining 1/2 cup of walnuts and stir together until smooth, and chocolate and nuts are mixed in. (Mixture will be thick and a little difficult to stir.) This should not take more than 3 minutes or frozen yogurt will begin to melt.

Remove the cover from the pie crust and spoon the softened yogurt mixture into the center. Using the flat side of the rubber spatula, smooth it out so it fills the entire crust. Freeze for at least 2 hours.

Just before serving, put the remaining 1/2 cup chocolate bits in the small saucepan and add the butter. Put the saucepan on the stove and turn burner to very lowest setting. When butter begins to melt, begin stirring the mixture with a wooden spoon. Keep watching the ingredients. The chocolate will melt very quickly and if it gets too hot, it will clump together.

Once chocolate has melted, remove from heat, turn off the burner and stir the mixture until it's smooth. Take the pie out of the freezer. Set 2 sheets of waxed paper next to each other on the counter and set the pie in the center. Dip the fork into the chocolate and gently splatter it over the pie so that it forms a pattern of lines and splotches. (This is messy, so be sure to cover the counter with wax paper first.) Sprinkle with remaining 2 tablespoons of nuts and serve or store in the freezer up to three days.

Tip: If chocolate clumps together while it's melting, remove from heat and quickly stir in 1-2 teaspoons hot water.

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