• 8/18 Ice Cream Pie Day 4

    From Dave Drum@1:18/200 to All on Thu Aug 17 16:25:26 2023
    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 @ 350+|F/175+|C.

    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

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