Ingredients

  • Brownie Crust:
  • 1/2 cup butter, softened
  • 2 Ohio eggs
  • 2 ounces unsweetened chocolate
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon instant coffee powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup flour

 

Instructions

Preheat oven to 350°F. Butter 9-inch pie plate. Combine 4 tablespoons butter, chocolate, and coffee powder in small bowl and melt in microwave. Stir and reserve. Using an electric mixer, add remaining 1/4 cup butter and sugar. Beat until fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla, salt, and flour. Stir in chocolate/butter mixture until well combined. Fold in pecans. Pour into prepared pie plate. Bake about 30 minutes or until a toothpick comes out clean. Do not over bake. Remove from oven. While crust is hot, take the back of a spoon and push down and up on sides to create a “brownie crust.” Allow to cool completely. Filling 1 cup or 4 ounces peanut 2 pints Graeter’s Buckeye Blitz clusters candy, chopped ice cream, softened Sprinkle peanut clusters over bottom of cooled crust. Top with both pints of Buckeye Blitz ice cream. Smooth out top of ice cream mound. Freeze until firm. Topping 8 ounces semi-sweet chocolate 1 cup Ohio heavy cream Place semi-sweet chocolate in bowl. Heat heavy cream to boiling. Pour over chocolate and allow chocolate to melt. Stir until completely combined. Cool to room temperature. Spread a layer of chocolate topping over ice cream. Place remaining chocolate in pastry bag fitted with a star tip. Pipe rosettes around the edge of the pie and freeze until ready to serve. Allow pie to soften in refrigerator before cutting and serving.