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The Ultimate Brownie Sundae Pie

This brownie sundae pie is oh so decadent but worth every bite! Made with a brownie bottom, topped with Oreos, your favorite ice cream, hot fudge, whipped cream and a cherry. You're gonna want this pie for your next birthday!
Prep Time20 mins
Cook Time20 mins
Total Time4 hrs 40 mins
Servings: 8 slices

Ingredients

For the brownie bottom:

  • 6 ounces semi-sweet chocolate chips
  • .75 ounces unsweetened chocolate
  • 6 ounces butter unsalted, sliced
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 3/4 cups sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 tablespoon baking powder
  • 1/8 teaspoon salt
  • 12-14 chocolate sandwich cookies roughly chopped

For the other layers:

  • 1.5 quarts ice cream your favorite flavor
  • 2/3 cup hot fudge homemade or store-bought
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 preserved cherry
  • 2 tablespoons peanuts chopped

Instructions

For the brownie bottom:

  • Preheat oven to 350 degree. Prepare pie pan by greasing and flouring it. Place butter, chocolate chips, and unsweetened chocolate over double-boiler. Stir until the mixture is completely melted. Remove from heat.
  • In a separate bowl, whisk eggs, 1/4 teaspoon of vanilla, and 3/4 cups of sugar. Add a little of the chocolate mixture to the egg mixture and combine. Add rest of chocolate mixture to incorporate completely.
  • Sift flour, cocoa powder, baking powder, and salt over the chocolate mixture. Slowly fold into chocolate mixture, just until combined. Add to prepare pie pan. Bake for 18-22 minutes until toothpick comes out clean. Remove from oven and immediately layer the chopped chocolate sandwich cookies on top of the brownie and push so that it is slightly in the brownie. Let the brownie cool completely on a wire rack. This might take about an hour.

For the other layers:

  • Remove ice cream from the freezer and let it thaw for about 20-30 minutes so it becomes easier to spread. Do not let it turn to liquid, though.
  • Once the brownie has cooled and the ice cream is softened, spread into an layer over the brownie. Place back in freezer to harden back up for about an hour.
  • Once ice cream is hard again, remove pie from freezer. Warm up the hot fudge according to package instructions. Pour all over the ice cream so that no ice cream is exposed. You may not be able to spread it once it hits the ice cream so make sure to pour all over. Place back in freezer for another 30 minutes.
  • Right before the 30 minutes is up, add cold heavy cream, sugar, and 1/4 teaspoon of vanilla to the bowl of a stand mixer with beater attachment. Beat cream until stiff peaks form.
  • Remove ice cream pie from freezer and top with whipped cream. Smooth the top. Place eight dollops around the edge and 1 in the center. Cover edge dollops with chopped peanuts and place a cherry in the middle. If serving immediately, let it sit out for another 20-30 minutes to thaw a bit. This will make slicing much easier.

Notes

If serving from the freezer, let it thaw for 30-45 minutes so that it is easier to slice.