Chocolate Intolerance Pie

by HelenSimmons

Servings: 10 servings

INGREDIENTS

3/4 gallon rich chocolate ice cream, softened
1-1/2 cup brownies, chopped
Bittersweet fudge sauce, heated
Amaretto, to taste (optional)

Graham Cracker Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
Dash ground cinnamon

Meringue:
1 cup egg whites, room temperature
1 cup sugar
1/2 tsp. vanilla
Drop lemon juice
1 cup sugar

INSTRUCTIONS

Prepare Graham Cracker Crust.
Combine graham cracker crumbs, butter, and cinnamon, mixing well. Line bottom of a 10-inch springform pan or two 8-inch springform pans with Graham Cracker Crust mixture.

Meringue:
Using clean bowl and beaters, whip egg whites, 1 cup sugar, vanilla and lemon juice until stiff peaks form when beater is lifted. Fold in additional 1 cup sugar. Use immediately.

Spoon half the ice cream into the crust. (Do not let ice cream melt or it will crystallize when refrozen.) Arrange chopped brownies over ice cream; spoon in remaining ice cream .Cover dessert with a thick layer of Meringue. Immediately place underbroiler of oven and brown the meringue. Watch carefully to prevent burning. Freeze until firm.

To serve, pour hot fudge sauce on individual plates. Place a slice of ice cream cake on each plate.

CHEF COMMENTS

The chef personally like a little amarettod rizzled over the fudge sauce.

Tagged: chocolatecreampie, desserts, pies add tags

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