wooden spoon dipped in cocoa powder, press hot brownies down, then gradually outward and evenly up the sides of pie plate. Cool, then freeze till firm. Make Dark Chocolate Glaze while crust is freezing; cool glaze to room temperature. Lift shell from plate; remove foil. Fill with half gal of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts. (If you'd like a smaller pie, use 1 litre of ice cream in the crust, then top with glaze and chopped nuts.) Sharon Winstein and her friend Louise Levitt created these flour-free brownies for their first temple cooking class. For a twist, make the Brownie Ice Cream Pie.