Chocolate Intolerance Pie
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Ingredients
| 3/4 gal. | 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 | | 1 dash | ground cinnamon |
Meringue
| 1 cup | egg whites, room temperature | | 1 cup | sugar | | 1/2 tsp. | vanilla | | 1 drop | lemon juice | | 1 cup | sugar |
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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.
Author's Comments
The chef personally like a little amarettod rizzled over the fudge sauce.
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