Subj : 8/18 I Scream Pie Day - 2
To   : All
From : Dave Drum
Date : Sat Aug 17 2024 04:11 pm

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

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