Shelly's Recipe

BROWNIE ICE CREAM PIE

Category: Pies - Frozen

1 cup semi-sweet chocolate chips
2 tbsp water
3 tbsp butter
1/2 cup plus 2 tsp sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup flour
1 ping coffiee or other flavor ice cream
2 pins chocolate or other flavor ice cream
1/2 cup whipped cream
Garnish: Warmed chocolate fudge sauce and maraschino cherries

Preheat oven to 350. Grease a 9 inch pie plate. Microwave the chocolate and water in a medium bowl on high for 50 seconds, stirring at 10 second intervals until chocolate has completely melted and mixture is smooth. Add butter and beat with mixer on medium speed until smooth and glossy. Beat in the 1/2 cup sugar, then the eggs. Scrap down sides of bowl and beat in vanilla, baking powder and baking soda. Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie plate. Bake 30-35 minutes. Place on a wire rack and cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie wit your thumbs to loosen from the pie plate.

With a metal spoon, scoop soften brownie mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped-out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to 1 month.

Remove scooped-out brownie. Spread coffee ice cream on bottom of pie shell. Sprinkle with half of the reserved brownie and cover. Freeze until firm, at least 1 hour. Spread chocolate ice cream and cover. Freeze at lest 3 hours or up to 1 week.

About 1 hour before serving, beat heavy whipping cream with 2 tsp sugar until stiff peaks form. Spread over ice cream and garnish with remaining scooped-out brownie, the warmed chocolate sauce and cherries. Return to freezer until 30 minutes before serving, then transfer to refrigerator so ice cream can soften slightly.