GRAETER'S BUCKEYE BLITZ ICE CREAM PIE
Source: Heartland cooking at state fair by Joyce Rosencrans, Cinninati Post Post food editor, 08-04-2004
From: the Columbus Graeter's company and advisory chef June McCarthy, former chef at the Columbus governor's residence, beginning in 1995 with George Voinovich.

FOR THE BROWNIE CRUST:
4 tablespoons butter plus 1/4 cup butter, softened, divided use
2 ounces unsweetened chocolate (chopped)
1/2 teaspoon instant coffee powder
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
some chopped pecans, if desired
FOR THE FILLING:
1 cup or 4 ounces of chopped peanut-clusters candy
2 pints of Graeter's Buckeye Blitz ice cream, slightly softened
FOR THE TOPPING:
8 ounces semi-sweet chocolate (chopped or chips)
1 cup whipping cream

TO PREPARE THE BROWNIE CRUST:
Preheat oven to 350 degrees. Grease a 9-inch pie plate.

In a small, microwave-safe bowl, combine 4 tablespoons butter, unsweetened chocolate and instant coffee powder. Melt in the microwave. Stir well and reserve.

Using an electric mixer and medium bowl, combine the remaining 1/4 cup butter, softened, and sugar. Beat until fluffy. Beat in eggs, one at a time. Stir in vanilla, salt, and flour. Stir in reserved chocolate mixture. Fold in some chopped pecans, if you desire. Spread brownie batter in greased pie plate.

Bake at 350 for about 30 minutes; do not overbake.

While crust is hot, take the back of a wooden spoon and push down to create a more compact brownie crust. Press on the sides, too. Allow to cool completely.

TO PREPARE THE FILLING:
Sprinkle chopped peanut-clusters candy over the bottom of the cooled crust. Top with ice cream. Smooth out the top of the ice cream mound. Freeze until firm.

WHEN READY TO SERVE:
Place semi-sweet chocolate in a metal mixing bowl. Heat whipping cream to boiling. Pour over the chocolate chips and allow it to melt. Stir to combine. Cool to room temperature.

Spread a layer of the chocolate cream over the ice cream pie. Place remaining cream mixture in a pastry bag fitted with a large star tip; pipe rosettes around the edge of the pie. Return to freezer to firm up.

Cut wedges to serve.