T.G.I. Friday's Mocha Mud Pie

T.G.I. Friday's Mocha Mud Pie


1/2 pound butter or margarine
3/4 pound milk chocolate (bars)
6 eggs
1/4 cup powdered sugar, PLUS ("PLUS" means this ingredient in
addition to the one on the next line, often with divided uses)
2 tablespoons powdered sugar
1 teaspoon vanilla
1 cup toasted almond pieces, PLUS ("PLUS" means this ingredient
in addition to the one on the next line, often with divided uses)
1/4 cup toasted almond pieces, for garnish
12 ounces Famous chocolate wafers
1/2 cup butter or margarine
1/2 gallon coffee ice cream

In saucepan over low heat, melt margarine or butter, then stir
in chocolate. (This will greatly reduce the chance of scorching
the chocolate. Mixture may look separated but it will come together
after cooking with egg yolks.)

Separate eggs, reserving yolks in mixing bowl and retaining whites
in separate container. Whip yolks on medium-high speed until they
turn pale yellow. Slightly warm egg yolks by slowing adding 1-11/2
cups of chocolate-margarine mixture while mixer is running on medium
-high speed.

Return this mixture to remaining chocolate/margarine mixture, stirring
constantly with rubber spatula as it cooks over low heat until mixture
thickens, about 3 minutes.

Remove from heat and immediately pour into large mixing bowl to speed
up cooling. Add powdered sugar, vanilla and almonds; mix well with
wire whisk. Allow to cool to room temperature.

Place chocolate wafers in plastic bag and roll into fine crumbs
using rolling pin. Pour into separate bowl and add melted butter.
Mix thoroughly with wire whisk, until moist and crumbly. Reserve
1 cup of crumb mixture for final step.

Spread remaining crumb mixture in even layer across bottom of
13-by-9-inch baking pan, gently pressing down. (If crumb mixture
is not pressed, it will fall apart during cutting.) Set aside.

Whip egg whites in clean and chilled bowl until whites are stuff
but not dry, just holding a soft peak. Using rubber spatula, gently
fold all egg whites at once into chocolate/margarine mixture. Be
sure to mix almonds thoroughly since they tend to sink to bottom
of mixture.

Spread half of chocolate filling, about 1 quart, evenly over bottom
crust. Add overflowing scoops of coffee ice cream on top of chocolate
filling. Place 4 scoops across by 6 scoops down. Work quickly to
prevent ice cream from overly melting.

Pour remaining chocolate filling over ice cream. Smooth top with
rubber spatula. Surface will be slightly bumpy.

Sprinkle reserved crumb mixture evenly over top of pie. Cover with
plastic wrap. Place in freezer on flat surface to ensure even freezing, at least 8 hours.

To cut, dip chef's knife into hot water and pull knife through the
pie. Redip in hot water after each cut. To serve, top each piece
with hot fudge sauce and garnish with toasted almond slices