8 tb Butter
1 1/4 c Confectioners’ sugar
4 Eggs; separated
4 oz Semisweet chocolate; melted,
-cooled
2 tb Granulated sugar
1 1/2 pt Vanilla ice cream
Caramel Sauce; see * Note
Chocolate Sauce; see * Note
* Note: See the “Caramel Sauce” and “Chocolate Sauce” recipes which
are included in this collection.
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. This recipe yields
8 servings.
Yields
8 servings
