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.

Lorrie Corvin
Recipe by Cooking Light August 2005


Recipe Summary

8 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

308 calories; calories from fat 29%; fat 10g; saturated fat 4.3g; mono fat 3.9g; poly fat 1.2g; protein 6.3g; carbohydrates 50.5g; fiber 1.8g; cholesterol 51mg; iron 1.3mg; sodium 181mg; calcium 104mg.