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This winner of a pie has a scrumptious
brownie crust filled with vanilla ice cream topped with fresh
sliced peaches and is served with a homemade caramel sauce.
Brownie Ice Cream
Pie with Caramel Sauce
- 2/3 cup semisweet chocolate chips
2 tablespoons water
2 large eggs, separated
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
6 cups vanilla ice cream
1 cup peeled and sliced peaches
1/2 cup heavy cream
1/4 cup firmly brown sugar
1 tablespoon butter
- Preheat oven to 350°F (175°C).
- Heat semisweet chocolate chips and water
in a small saucepan over low heat for about 2 minutes, or until
melted, stirring constantly.
- Beat egg yolks and sugar with an electric
mixer on high speed for about 3 minutes, or until thick. Reduce
the speed to low and gradually beat in the chocolate mixture
and vanilla.
- Beat egg whites and salt until stiff peaks
form. Gently fold in the chocolate mixture until just blended.
Spread over the bottom and sides of a greased 9-inch pie plate.
Bake about 20 minutes, or until the center is set. Cool on a
wire rack for 1 hour.
- Fill with 6 cups ice cream (various flavors).
Cover and freeze until served. Garnish with 1 cup sliced peaches.
- Meanwhile, combine cream and brown sugar
in a microwave-safe bowl. Microwave on high for 5 minutes, or
until caramel colored, stirring once. Add butter and stir until
melted and smooth.
- Serve over the ice cream pie.
Makes 8 servings.
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