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1
Prepare crust by combining softened butter and brown sugar in a medium bowl.
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2
Beat until fuffy.
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3
Beat in vanilla and egg yolk.
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4
Gradually blend in flour until mixture is combined.
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5
Blend in finely chopped chocolate.
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6
Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
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7
Pierce bottom in several places with a fork.
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8
Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
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9
Cool in a wire rack at least 30 minutes.
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10
Prepare filling: Mix almonds, brown sugar and melted butter.
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11
Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
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12
Spread half of the softened ice cream in the cooked, cooled crust.
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13
Sprinkle evenly with half of the almond mixture.
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14
Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
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15
Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
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16
Stir in salad oil.
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17
Remove partially frozen pie from the freezer.
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18
Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
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19
Return pie to freezer.
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20
When top is set,cover with foil and freeze until firm, at least 4 more hours.
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21
To serve, remove pie from freezer about 30 minutes before cutting.
