It’s National Best Friends Day! Did you know that? You do now.
Today I’ve got a treat for you that is perfect for sharing with a best friend… or two.
Brownie Sundae Pie
I’ll get to that in a minute. First let me tell you about my best friends. They are two great ladies that mean the world to me. Unfortunately I don’t get to see them as much as I would like to because they both live in California, and I live in Oregon. Thank goodness for Facebook and cellphones.
These two ladies have been my friends for many, many years. Candyce and I became friends in 6th grade. We were instant friends and have remained friends all these years. Kerry and I became friends in middle school. I am so thankful to have them both in my life. I don’t know what I would do without them.
|Kerry, Lacey, Candyce
I am super excited because I get to see Candyce this year! Our families recently made plans to spend some time together later this summer. The last time I saw her was in 2010, and the last time I saw Candyce’s son, he was a toddler. He’s 8 now.
So. Freakin. Excited!
Anyway, back to the Brownie Sundae Pie…A few weeks ago I picked up a deep dish tart pan by Nordic Ware.
Remember my post last week with the birthday cake graham crackers? Well, I had some dough left over and decided to use it in my new deep dish tart pan. I rolled out the dough, lined the pan with it and then I filled it part of the way with brownie batter. After baking and cooling the brownie, I filled the pan the rest of the way with ice cream. Then I topped the whole thing off with Chantilly cream and sprinkles…Oh yes I did!
I suggest you make one and share it with a friend in celebration of National Best Friends Day.
To make the Brownie Sundae Pie you will need:
Birthday Cake Graham Cracker Dough
Ice Cream, any flavor, about 1/4-1/2 carton
Start with the Birthday Cake Graham Cracker dough. You can find the recipe here.
Prepare the dough and chill it. Then roll out about 1/4 of the dough in a circle shape to 1/8″ thick. Roll it out on a lightly floured surface. Be sure to use flour on top of the dough too, as it can be sticky. Place the dough into the tart pan. Gently press the dough into the fluted edge of the pan. Trim any excess dough from the top. Place the dough lined pan in the refrigerator and allow it to chill for one hour.
The next step is to make the brownie batter.
Brownie Batter Recipe
(Recipe adapted from King Arthur Flour Fudge Brownies Recipe)
2.5 oz butter, unsalted
5.25 oz sugar
1.25 oz dutch process cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp baking powder
1 tbsp water
2 oz all-purpose flour
4 oz chocolate chips
Preheat oven to 350°.
Place the butter and sugar in a saucepan. Heat until the butter is melted, but do not let it boil.
In a medium bowl combine the egg, cocoa powder, salt, vanilla, baking powder, and water. Whisk until smooth.
Add the melted butter and sugar to the bowl. Whisk until combined. Stir in the flour and chocolate chips. Mix just until combined.
Pour the batter into the chilled tart pan lined with graham cracker dough.
Bake for 15-25 minutes. The brownie is done when a toothpick inserted in the center comes out with just a few crumbs on it. The graham cracker crust will look dark.
Allow the brownie to cool on a rack for about 30 minutes. Then place it in the freezer to chill for about 20 minutes.
When you are ready to add the ice cream to the pie, remove the ice cream from the freezer and let it sit at room temperature for about 15 minutes. You want the ice cream to get soft, but not too melty. For my pie, I used Tillamook Vanilla Chocolate Chip. It’s my new favorite.
Place several scoops of ice cream on top of the brownie. Use an off set spatula to smooth the ice cream and gently press it down. Continue this process until the entire surface of the brownie is covered. Place the pie in the freezer to allow the ice cream to firm back up.
While the pie is in the freezer, make the Chantilly Cream.
Chantilly Cream Recipe
1 cup heavy whipping cream
2 tbsp powdered sugar, sifted
1 tsp vanilla extract
Combine the ingredients and whip on high until soft peaks form.
Top the pie with Chantilly Cream.
Finally, top the pie with sprinkles.