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Ingredients
- 1/2 lb butter or possibly margarine
- 3/4 lb lowfat milk chocolate (bars)
- 6 x Large eggs
- 1/4 c. powdered sugar plus
- 2 Tbsp. powdered sugar
- 1 tsp vanilla
- 1 c. toasted almond pcs plus
- 1/4 c. toasted almond pcs for garnish
- 12 ounce Famous chocolate wafers
- 1/2 c. butter or possibly margarine
- 1/2 gal coffee ice cream
Directions
- In saucepan over low heat, heat margarine or possibly butter, then stir in chocolate. (This will greatly reduce the chance of scorching the chocolate. Mix may look separated but it will come together after cooking with egg yolks.)
- Separate Large eggs, reserving yolks in mixing bowl and retaining whites in separate container. Whip yolks on medium-high speed till they turn pale yellow. Slightly hot egg yolks by slowing adding 1 to 1 1/2 c. of chocolate-margarine mix while mixer is running on medium-high speed.
- Return this mix to remaining chocolate/margarine mix, stirring constantly with rubber spatula as it cooks over low heat till mix thickens, about 3 min. Remove from heat and immediately pour into large mixing bowl to speed up cooling. Add in powdered sugar, vanilla and almonds; mix well with wire whisk. Allow to cold to room temperature.
- Place chocolate wafers in plastic bag and roll into fine crumbs using rolling pin. Pour into separate bowl and add in melted butter. Mix thoroughly with wire whisk, till moist and crumbly. Reserve 1 c. of crumb mix for final step.
- Spread remaining crumb mix in even layer across bottom of 13-by-9-inch baking pan, gently pressing down. (If crumb mix is not pressed, it will fall apart during cutting.) Set aside.
- Whip egg whites in clean and chilled bowl till whites are stuff but not dry, just holding a soft peak. Using rubber spatula, gently fold all egg whites at once into chocolate/margarine mix. Be sure to mix almonds thoroughly since they tend to sink to bottom of mix.
- Spread half of chocolate filling, about 1 qt, proportionately over bottom crust. Add in 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 mix proportionately over top of pie. Cover with plastic wrap. Place in freezer on flat surface to ensure even freezing, at least 8 hrs.
- To cut, dip chef's knife into warm water and pull knife through the pie. Redip in warm water after each cut. To serve, top each piece with warm fudge sauce and garnish with toasted almond slices.
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