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CHOCOLATE BROWNIE ICE CREAM PIE

Category: Diabetic

Author: Ashley

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

2/3 C. semisweet chocolate chips
1 Tbls. instant coffee
2 Tbls. boiling water
4 eggs, separated
1/3 C. sugar
1 tsp. vanilla
1/8 tsp. salt
fine dry breadcrumbs, for dusting the pie plate
1 quart low fat frozen yogurt, or low fat ice cream, softened in refrigerator 15 minutes
1/4 C. chocolate cookie crumbs (optional)
Dark And Divine Chocolate Sauce:
3/4 C. sugar
1/2 C. water
1/2 tsp. fresh lemon juice
1/3 C. unsweetened cocoa powder plus 1 Tbls. unsweetened cocoa powder
1 Tbls. butter
1/2 tsp. vanilla extract

Instructions:

Preheat oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray and dust with fine breadcrumbs. Place the chocolate in the top of a double boiler over hot, not boiling, water. Dissolve the instant coffee in the 2 Tbls. 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 1/3 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, fudge-like pie shell. 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. Dark And Divine Chocolate Sauce: 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.