brownie ice cream pie

Categories
Live
Yield
4 servings
MeasureIngredient
8 tablespoons Butter
1¼ cup Confectioners' sugar
Eggs, separated
4 ounces Semisweet chocolate, melted
  And cooled
2 tablespoons Granulated sugar
1½ pint Vanilla ice cream
  Caramel Sauce (recipe
  Follows)
  Chocolate Sauce (recipe
  Follows)

Preheat oven to 350 degrees.

Beat butter until fluffy. Beat in confectioners' sugar, then the egg yolks, one at a time. Stir in chocolate. Beat the egg whites until foamy. Gradually beat in the granulated sugar. Beat at medium-high speed for 1 minute or until stiff. Gently stir one quarter of the whites into the chocolate; fold in the remainder. Pour the batter into a 9-inch glass pie plate. Bake for 40 minutes or until the brownie shell is crusty. Let cool. Scoop the ice cream into the brownie shell. Drizzle the pie with both sauces and pass the remaining sauces at the table.

Yield: 8 servings

COOKING LIVE SHOW #CL8946

All recipes courtesy of Peggy Cullen

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