Recipe

New York Times Mud Pie

Ingredients

1 10" unbaked pie shell, chilled
1/2 C unsalted butter
2 oz. unsweetened chocolate
1 oz. semi-sweet chocolate
3 Eggs
1 T instant coffee dissolved in 2T sour cream
1 1/3 C granulated sugar
3 T light corn syrup
1 Tsp vanilla

Directions

Preheat oven to 350 degrees.

Melt butter and chocolate in top of double boiler. Cool.

With mixer or processor, mix all remaining ingredients until well blended.

Stir in chocolate and butter mixture. Pour into pie shell. Bake in lower 1/3 of oven, 35-45 min. The filling will puff up and form a crisp, deeply crackled crust, and the edges will look golden brown.

Cool on wire rack. The filling will sink as it cools. Serve warm or cold with ice cream or whipped cream.

Serves 8.

This fabulous, rich dessert will satisfy the chocolate lovers in your life. I freeze this pie to have on hand in case I need to serve a dessert when someone stops by unexpectedly!

This recipe was given to me by Mary Ella Matthias who was still swimming laps in her late 80's to keep her back flexible. I think she liked chocolate as much as I do!

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