Hamdi Saidani This over-the-top Pioneer Woman brownie sundae ice cream pie is made with a baked brownie crust smashed and pressed into a pie plate, vanilla-chocolate ice cream, chocolate sauce, whipped cream, and maraschino cherries. It takes about an hour of active work plus 4 hours to freeze.
The brownie crust is the smartest part of this recipe. You bake a full box of brownie mix in the pie plate, let it cool, then break it up into chunks and smash them back together. Pressing that mixture into the plate creates a dense, fudgy shell that holds its shape under the ice cream and doesn’t crumble when you slice. It sounds like an extra step, but baking then reshaping gives you a far sturdier crust than raw brownie batter ever would.
If you see oil pooling on the surface of the brownie crust after pressing it in, blot it with a paper towel before freezing. That oil will create a slippery layer between the crust and the ice cream, and your filling will slide right off the base when you try to plate a slice. A quick blot and 15 minutes in the freezer locks everything in place.
Pioneer Woman Brownie Sundae Ice Cream Pie
Description
This Pioneer Woman brownie sundae ice cream pie packs vanilla-chocolate ice cream into a fudgy brownie crust, topped with chocolate sauce, whipped cream, and cherries.
Ingredients
Instructions
- Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray. Prepare the brownie mix according to the package directions. Scrape the batter into the pie plate and smooth the top.
- Bake until puffed in the center and a toothpick inserted in the middle comes out clean, 45 to 50 minutes.
- Transfer to a wire rack and let cool until almost room temperature, about 30 minutes. The pan can still be slightly warm.
- Use a rubber spatula to break the baked brownie into a few large pieces and transfer them to a large bowl. Stir and smash the pieces together until well combined.
- Press the brownie mixture back into the pie plate, using the bottom of a measuring cup and your fingers to pack it tightly into the bottom and up the sides. Blot any oil that pools on the surface with a paper towel.
- Freeze until the crust is firm and cold, about 15 minutes.
- Scoop the ice cream into the frozen crust and spread in an even layer. Place the maraschino cherries on a small freezer-safe plate in a single layer. Freeze both the pie and the cherries for at least 4 hours.
- Whip the heavy cream and powdered sugar with a mixer on high speed until medium peaks form, 1 to 2 minutes.
- Spread the chocolate sauce over the top of the frozen pie. Top with the whipped cream and frozen cherries.
FAQs
Why do I bake the brownie first and then smash it back together?
Baking cooks the eggs and sets the structure. Smashing and repacking turns it into a dense, fudgy shell that holds firm under the weight of ice cream. Raw brownie batter would stay soft, oily, and impossible to slice through cleanly.
Can I use a different ice cream flavor?
Coffee, mint chip, or cookies and cream all work well against the chocolate crust. Stay away from anything fruity since it clashes with the fudgy brownie base. The richer the flavor, the better it pairs.
How do I get clean slices from a frozen pie?
Let the pie sit on the counter for about 5 minutes. Dip a sharp knife in hot water and wipe it dry between each cut. The brownie crust is dense, so press down firmly in one motion instead of sawing back and forth.
Why freeze the cherries separately?
Room-temperature cherries melt into the whipped cream and bleed red juice everywhere. Freezing them first keeps them firm and dry when you place them on top, so each one sits cleanly without staining the cream underneath.
What do I serve it with?
A drizzle of extra chocolate sauce on the plate and a strong cup of coffee to cut through the richness. For a party, set the Blueberry Crumble Sundaes alongside so guests can choose between a fruit-forward option and full chocolate indulgence.
