MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Brownie Ice Cream Pie
Categories: I scream, Pies, Desserts, Sauces, Chocolate
Yield: 6 Servings

2/3 c Semi-sweet chocolate chips
1 tb Instant coffee
2 tb Boiling water
4 lg Eggs; separated
1/3 c Sugar
1 ts Vanilla
1/8 ts Salt
Fine, dry bread crumbs for
- dusting the pie plate
1 qt No-sugar-added ice cream;
- softened in refrigerator
- for 15 minutes
1/4 c Chocolate cookie crumbs

MMMMM----------------DARK+DIVINE CHOCOLATE SAUCE---------------------
3/4 c Sugar
1/2 c Water
1/2 ts Fresh lemon juice
1/3 c + 1 tb unsweetened cocoa
- powder
1 tb Butter
1/2 ts Vanilla extract

In a small saucepan, combine the sugar, water, and lemon
juice. Cook over medium heat, stirring with a wooden spoon
until the sugar dissolves. Increase the heat to high and
bring the syrup to a boil. Boil for 1 minute.

Remove the pan from the heat. Whisk in the cocoa powder
and butter until blended and slightly thickened. Cool to
room temperature. Strain into a serving bowl and stir in
the vanilla. Cover with plastic wrap and refrigerate until
ready to serve. The sauce will keep up to 2 weeks in the
refrigerator.

Makes about 1 cup sauce.

MAKE THE PIE:

Preheat oven to 350ºF/175ºC.

Spray a 9-inch pie plate with nonstick cooking spray and
dust with fine bread crumbs.

Place the chocolate in the top of a double boiler over hot
(not boiling) water. Dissolve the instant coffee in the 2
tablespoons boiling water and add to chocolate. Stir
occasionally with a wire whisk. When the chocolate is
almost melted, remove from heat and whisk until smooth.
Meanwhile, using a mixer, beat egg yolks until thick.
Gradually beat in the sugar until the mixture is thick and
lemon-colored, about 5 minutes. Gradually beat the
chocolate and vanilla into the yolk mixture.

In a separate bowl, beat the egg whites and salt until
stiff but not dry. Stir one-third of the whites into the
chocolate mixture. Gently fold in the remaining whites
until blended.

Pour chocolate mixture into prepared pie plate. Bake for 25
minutes. Remove from oven and cool completely on a wire
rack. As it cools, the mixture sinks in the middle to form
a thick fudgy pie shell.

Spoon the softened ice cream into the cooled shell. Smooth
with the back of a large spoon. Sprinkle with cookie
crumbs and freeze until ready to serve.

Yield: 8 servings

Serving size: 1 slice with 1 tablespoon Dark and Divine
Chocolate Sauce

From: http://www.diabetesselfmanagement.com

Uncle Dirty Dave's Archives

MMMMM

... "Don't spend a penny when a ha'penny will do." -- Old British Maxim
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Brownie Ice Cream Pie
Categories: I scream, Pies, Desserts, Sauces, Chocolate
Yield: 6 Servings

2/3 c Semi-sweet chocolate chips
1 tb Instant coffee
2 tb Boiling water
4 lg Eggs; separated
1/3 c Sugar
1 ts Vanilla
1/8 ts Salt
Fine, dry bread crumbs for
- dusting the pie plate
1 qt No-sugar-added ice cream;
- softened in refrigerator
- for 15 minutes
1/4 c Chocolate cookie crumbs

MMMMM----------------DARK+DIVINE CHOCOLATE SAUCE---------------------
3/4 c Sugar
1/2 c Water
1/2 ts Fresh lemon juice
1/3 c + 1 tb unsweetened cocoa
- powder
1 tb Butter
1/2 ts Vanilla extract

In a small saucepan, combine the sugar, water and lemon
juice. Cook over medium heat, stirring with a wooden
spoon until the sugar dissolves. Increase the heat to
high and bring the syrup to a boil. Boil for 1 minute.

Remove the pan from the heat. Whisk in the cocoa powder
and butter until blended and slightly thickened. Cool to
room temperature. Strain into a serving bowl and stir in
the vanilla. Cover with plastic wrap and refrigerate
until ready to serve. The sauce will keep up to 2 weeks
in the refrigerator.

Makes about 1 cup sauce.

MAKE THE PIE: Set oven @ 350oF/175oC.

Spray a 9" pie plate with nonstick cooking spray and
dust with fine bread crumbs.

Place the chocolate in the top of a double boiler over
hot (not boiling) water. Dissolve the instant coffee in
the 2 tablespoons boiling water and add to chocolate.
Stir occasionally with a wire whisk. When the chocolate
is almost melted, remove from heat and whisk until smooth.
Meanwhile, using a mixer, beat egg yolks until thick.
Gradually beat in the sugar until the mixture is thick
and lemon-colored, about 5 minutes. Gradually beat the
chocolate and vanilla into the yolk mixture.

In a separate bowl, beat the egg whites and salt until
stiff but not dry. Stir one-third of the whites into the
chocolate mixture. Gently fold in the remaining whites
until blended.

Pour chocolate mixture into prepared pie plate. Bake for
25 minutes. Remove from oven and cool completely on a
wire rack. As it cools, the mixture sinks in the middle
to form a thick fudgy pie shell.

Spoon the softened ice cream into the cooled shell.
Smooth with the back of a large spoon. Sprinkle with
cookie crumbs and freeze until ready to serve.

Yield: 8 servings

Serving size: 1 slice with 1 tablespoon Dark and Divine
Chocolate Sauce

From: http://www.diabetesselfmanagement.com

Uncle Dirty Dave's Archives

MMMMM

... Sometimes it is harder to deprive oneself of a pain than of a pleasure.
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