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Brownie Ice Cream Pie




Source of Recipe


Unknown


List of Ingredients




1-cup semisweet chocolate chips
2 tablespoons water
3-tablespoon butter
½ cup + 2 teaspoon sugar
2 large eggs
1-teaspoon vanilla
¼ teaspoon baking powder
1/8-teaspoon baking soda
1 pint good quality coffee, or other flavored, ice cream
2 pints good quality chocolate, or other flavored, ice cream
½ cup heavy whipping cream
Garnish: chocolate fudge sauce and maraschino cherries


Recipe



Melt chocolate and water together until chocolate is smooth. Add butter and beat with mixer on medium speed until smooth and glossy. Beat in ½ cup sugar, then the eggs. Scraping sides of bowl, beat in vanilla, baking powder and soda. Reduce mixer speed to low and beat in flour just until blended. Spread evenly in a grease 9” glass pie plate. Bake for 30-35 minutes at 350 degrees or until a wooden toothpick comes out with moist, not wet, crumbs sticking to it. Place on wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie with thumbs until it loosens from pie plate. This makes serving easier. With a metal spoon, scoop soft brownie mixture from center, leaving shell ¼” thick. Loosely wrap scooped-out brownie, place in center of pie plat, wrap pie and freeze at least 1 hour. Remove scoop-out brownie. Spread 1 pint of ice cream over bottom of pie shell. Sprinkle with ½ of scooped-out brownie. Cover and freeze until firm. Spread with 2 pints of ice cream. Cover and freeze at least 3 hours until firm. 1hour before serving: beat heavy cream with 2-teaspoon sugar until stiff peaks form. Spread over ice cream. Garnish with remaining scooped-out brownie, the chocolate fudge sauce (warmed), and the cherries. Freeze until 30 minutes before serving, and then transfer to refrigerator so ice cream can soften slightly.