Brownie Bottom Butterfinger Ice Cream Pie
Brownie Bottom Butterfinger Ice Cream Pie
Servings 8
Ingredients
- 4 tablespoons unsalted butter
- 2 ½ tablespoons unsweetened cocoa powder I used Hershey’s Dark
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- 1 large egg
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup flour
- 1 ½ quarts vanilla ice cream or use a more adventurous flavor!
- ¼ cup more or less of caramel flavored sundae syrup
- 3 cups sweetened whipped cream or whipped topping**
- 4 to 8 Fun Size Butterfinger candy bars crushed in their wrappers
- Chocolate Syrup optional
Instructions
- Preheat oven to 325 degrees F. Grease a 9 inch deep dish glass pie plate.
- Melt the butter in a large saucepan or in a microwave-safe mixing bowl. Remove from heat, add the cocoa powder, and whisk until smooth. Whisk in the vanilla, then whisk in the sugar and the egg. Whisk in the baking powder and salt, and then gently stir in the flour.
- Spread as evenly as you can in the pie dish and bake for 20 minutes or until top appears set, yet a little shiny. A toothpick inserted should come out with moist crumbs as opposed to batter. Set on a rack and let cool. Put in the freezer until ready to use or for at least an hour.
- If desired, mix some of the Butterfinger into the softened ice cream. Another option is to just wait and put all the candy on at the end. Spread softened ice cream over top of brownie base. Drizzle caramel syrup over ice cream, and then spread a thin layer of whipped cream over the caramel syrup, dragging some of the syrup up into the whipped cream so that you have kind of a caramel-y whipped cream. Spread the remaining whipped cream over the top and pipe some around the edges (if you feel like it).
- Sprinkle more Butterfinger candy over the whipped topping. Return to freezer for about 4 hours or until whipped cream is very firm.
- When ready to serve, set the pie on a dish towel that’s been soaked in hot water. This will help loosen the crust from the side.. Cut slices and garnish with more caramel syrup and chocolate syrup (if desired).
Notes
This can be kind of tricky to remove from the pan, but it can be done if you have a thin pie or cake type spatula. Another option would be to bake the crust in an 8 inch round springform pan, or double the crust and bake it in a 9 inch round springform pan. I may give that a try once we finish this pie.
To crush butterfinger, just bang them with a rolling pin or heavy object before opening.
To pipe the whipped cream, you don't have to have a special tip. Just put some in a heavy duty zipper bag, snip off the corner and pipe dots.
