Chocolate Brownie Ice Cream Pie With Dark And Divine Chocolate Sauce


  • 2/3 cup (4 ounces) semi-sweet chocolate chips
  • 1 Tbsp instant coffee
  • 2 Tbsp boiling water
  • 4 eggs, separated
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • Fine, dry bread crumbs for dusting the pie plate
  • 1 quart low-fat frozen yogurt, or low-fat ice cream, softened in refrigerator 15 minutes
  • 1/4 cup chocolate cookie crumbs (optional)
  1. Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray and dust with fine bread crumbs.
  2. Place the chocolate in the top of a double boiler over hot (not boiling) water. Dissolve the instant coffee in the 2 Tbsp 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.
  3. 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.
  4. 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.
  5. Spoon the frozen yogurt into the cooled shell. Smooth with the back of a large spoon. Sprinkle with cookie crumbs and freeze until ready to serve


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