Chocolate Brownie Ice Cream Pie

CHOCOLATE BROWNIE ICE CREAM PIE WITH DARK AND DIVINE CHOCOLATE SAUCE

1. Preheat oven to 350?F. Spray a 9-inch pie plate with nonstick
cooking spray and dust with fine bread crumbs.

2. Place the chocolate in the top of a double boiler over hot (not
boiling) water. Dissolve the instant coffee in the 2 Tbsp 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.

3. In a separate bowl, beat the egg whites and salt until stiff but
not dry. Stir one-third of the whites into the chocolate mixture.
Gently fold in the remaining whites until blended.

4. 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 fudgy pie
shell.

5. 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.

Yield: 8 servings. Serving size: 1 slice with 1 Tbsp Dark and Divine
Chocolate Sauce. Nutrition per serving: Calories: 295. Carbohydrate:
48 g. Protein: 8 g. Fat: 8 g. Saturated fat: 5 g. Cholesterol: 130
mg. Dietary fiber: trace. Sodium: 121 mg. Exchanges: 2 carbohydrate,
1 fat.

Notes: A thick fudge brownie crust holds your favorite frozen yogurt
or low-fat ice cream. Slice the frozen pie and drizzle each piece
with this rich tasting low-fat chocolate sauce.

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