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Ingredients:
1/2 pound butter
or margarine
3/4 pound milk chocolate (bars)
6 eggs
1/4 cup
powdered sugar, PLUS"PLUS" means this ingredient in addition to the
one on the next line, often with divided uses
2 tablespoons
powdered sugar
1 teaspoon vanilla
1 cup toasted almond pieces,
PLUS"PLUS" means this ingredient in addition to the one on the next
line, often with divided uses
1/4 cup toasted almond pieces, for
garnish
12 ounces Famous chocolate wafers
1/2 cup butter or
margarine
1/2 gallon coffee ice cream
Directions:
In saucepan over
low heat, melt margarine or butter, then stir in chocolate. (This will
greatly reduce the chance of scorching the chocolate. Mixture may look
separated but it will come together after cooking with egg yolks.)
Separate eggs, reserving yolks in mixing bowl and retaining whites
in separate container. Whip yolks on medium-high speed until they turn
pale yellow. Slightly warm egg yolks by slowing adding 1-11/2 cups of
chocolate-margarine mixture while mixer is running on medium-high speed.
Return this mixture to remaining chocolate/margarine mixture,
stirring constantly with rubber spatula as it cooks over low heat until
mixture thickens, about 3 minutes.
Remove from heat and
immediately pour into large mixing bowl to speed up cooling. Add powdered
sugar, vanilla and almonds; mix well with wire whisk. Allow to cool to
room temperature.
Place chocolate wafers in plastic bag and roll
into fine crumbs using rolling pin. Pour into separate bowl and add melted
butter. Mix thoroughly with wire whisk, until moist and crumbly. Reserve 1
cup of crumb mixture for final step.
Spread remaining crumb
mixture in even layer across bottom of 13-by-9-inch baking pan, gently
pressing down. (If crumb mixture is not pressed, it will fall apart during
cutting.) Set aside.
Whip egg whites in clean and chilled bowl
until whites are stuff but not dry, just holding a soft peak. Using rubber
spatula, gently fold all egg whites at once into chocolate/margarine
mixture. Be sure to mix almonds thoroughly since they tend to sink to
bottom of mixture.
Spread half of chocolate filling, about 1
quart, evenly over bottom crust. Add overflowing scoops of coffee ice
cream on top of chocolate filling. Place 4 scoops across by 6 scoops down.
Work quickly to prevent ice cream from overly melting.
Pour
remaining chocolate filling over ice cream. Smooth top with rubber
spatula. Surface will be slightly bumpy.
Sprinkle reserved crumb
mixture evenly over top of pie. Cover with plastic wrap. Place in freezer
on flat surface to ensure even freezing, at least 8 hours.
To cut,
dip chef's knife into hot water and pull knife through the pie. Redip in
hot water after each cut. To serve, top each piece with hot fudge sauce
and garnish with toasted almond
slices. |
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