Chocolate Fudge Brownie Pie

Ingredients

• 1-1/2 cups sugar
• 1 cup Darigold Butter
• 2/3 cup Darigold Whipping Cream
• 20 ounces semi-sweet chocolate chips
• 2 teaspoons almond extract
• 4 egg whites
• 2 egg yolks
• 1-1/2 to 2 cups flour
• 1/2 teaspoon baking soda
• Buttery Chocolate Frosting
• 3/4 cup toasted sliced almonds, divided
• Sweetened Darigold Whipping Cream, whipped

Instructions

1. Combine sugar, butter and whipping cream in saucepan; cook and stir over medium-high heat until boiling.

2. Stir in chocolate chips until melted; stir in almond extract. Set aside.

3. Whip egg whites until fluffy; fold in yolks and set aside.

4. In medium bowl, combine flour and baking soda; stir in chocolate mixture. Fold in egg white mixture; blend until smooth.

5. Pour into two lightly greased 10-inch round cake pans. Bake at 350°F. 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.

6. To assemble pie, place one layer brownie on serving platter; spread half of Buttery Chocolate Frosting over top. Sprinkle with 1/4 cup toasted almonds. Cover with second brownie layer. Spread remaining frosting over top and sprinkle with remaining almonds. Serve with dollops of whipped cream.

Makes 10 servings.

Buttery Chocolate Frosting: Melt 16 ounces chocolate chips in top of double boiler; stir in 1-1/4 cups Darigold Whipping Cream; chill 2 hours. In separate bowl, cream 3/4 cup Darigold Butter with 2-1/2 cups powdered sugar until light and fluffy. Gradually add chocolate mixture and beat until smooth.

Makes 4 cups.