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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A thin layer of chocolate brownie batter forms the crust for this rich-tasting pie that is great for grown-ups, yet sassy enough for a kid's birthday party. Ingredients:
1/2 cup all-purpose flour |
1/4 cup unsweetened cocoa |
1/8 teaspoon salt |
1/3 cup sugar |
2 1/2 tablespoons fat-free milk |
1/2 teaspoon vanilla extract |
1 large egg |
2 tablespoons butter |
2 tablespoons mini semisweet chocolate chips |
cooking spray |
4 cups vanilla low-fat ice cream, softened |
1/3 cup fat-free caramel sundae syrup |
1/4 cup chopped pecans, toasted |
3 tablespoons fat-free caramel sundae syrup |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk; set aside. Combine sugar, milk, vanilla, and egg in a medium bowl, stirring with a whisk until well combined; set aside.
3. Place butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter and chocolate melt, stirring every 20 seconds. Add chocolate mixture to sugar mixture, stirring with a whisk. Fold in flour mixture. Spread batter into a 9-inch deep-dish pie plate coated with cooking spray. Bake at 350° for 15 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
4. To prepare filling, place softened ice cream in a large bowl; beat with a mixer at medium speed until smooth. Spoon half of ice cream over cooled crust, and place remaining ice cream in refrigerator. Drizzle pie with 1/3 cup caramel. Freeze pie for 30 minutes or until firm. Spread the remaining ice cream over caramel. Sprinkle evenly with pecans; drizzle with 3 tablespoons of caramel. Cover and freeze 4 hours or until firm.
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