Brownies: Position rack in center of oven and preheat to 375º F. Line 8-inch square pan with foil, letting foil extend over sides of pan; butter foil. Cook butter and coffee in heavy saucepan over medium heat until butter melts; reduce heat to low. Add chocolate and stir until melted and smooth; cool 5 minutes. Using electric mixer, beat eggs with sugar and vanilla extract in large bowl until thick, about 2 minutes. Stir in chocolate mixture. Mix in flour and pecans. Transfer batter to prepared pan; bake 25 minutes or until brownies are cracked around the edges. Cool; cover and chill overnight. Cut into 1/3-inch pieces. Set aside. Oreo Cookie Crust: Position rack in center of oven and preheat to 325º F. Butter 10-inch springform pan. Mix crushed oreos and butter until well blended. Press crumb mixture over bottom and 1-inch up sides of prepared pan. Bake crust 10 minutes. Cool crust completely on rack. Fudge Sauce: Bring whipping cream and butter just to simmer in heavy saucepan. Remove from heat; add semisweet chocolate and vanilla extract. Stir until smooth. Pie: Spread half of ice cream on cookie crust. Top with half of brownies. Drizzle with half of fudge sauce. Spread remaining ice cream over bottom layer. Drizzle with remaining fudge sauce. Freeze pie until firm, about 1 hour. Wrap and freeze overnight. Let pie stand at room temperature 10 minutes before cutting into wedges. Yield: 12 servings. |