• Chocolate Brownie Ice Cream Pie

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    • 2/3 c. Semi-sweet chocolate chips
    • 1 Tbsp. Instant coffee
    • 2 Tbsp. Boiling water
    • 4 x Large eggs, separated
    • 1/3 c. Sugar
    • 1 tsp Vanilla
    • 1/8 tsp Salt Fine dry bread crumbs, for dusting the pie plate
    • 1 quart Low-fat frzn yogurt, or possibly Low-fat ice cream, softened in refrigerator 15 min
    • 1/4 c. Chocolate cookie crumbs, optional Dark and divine chocolate sauce, see recipe


    2. 1. Preheat oven to 350 F. Spray a 9-inch pie plate with nonstick cooking spray and dust with fine bread crumbs.
    3. 2. Place the chocolate in the top of a double boiler over warm (not boiling) water. Dissolve the instant coffee in the 2 Tbsp boiling water and add in to chocolate. Stir occasionally with a wire whisk. When the chocolate is almost melted, remove from heat and whisk till smooth. Meanwhile, using a mixer, beat egg yolks till thick.
    4. Gradually beat in the sugar till the mix is thick and lemon colored, about 5 min. Gradually beat the chocolate and vanilla into the yolk mix.
    5. 3. In a separate bowl, beat the egg whites and salt till stiff but not dry. Stir one-third of the whites into the chocolate mix.
    6. Gently mix in the remaining whites till blended.
    7. 4. Pour chocolate mix into prepared pie plate. Bake for 25 min. Remove from oven and cold completely on a wire rack. As it cools, the mix sinks in the middle to create a thick fudgy pie shell.
    8. 5. Spoon the frzn yogurt into the cooled shell. Smooth with the back of a large spoon. Sprinkle with cookie crumbs and freeze till ready to serve.
    9. Yield: 8 servings.
    10. Serving size: 1 slice with 1 Tbsp Dark and Divine Chocolate Sauce.
    11. 1 fat.
    12. Notes: A thick fudge brownie crust holds your favorite frzn yogurt or possibly low-fat ice cream. Slice the frzn pie and drizzle each piece with this rich tasting low-fat chocolate sauce.

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