Preheat oven to 350 degrees. Beat butter until fluffy. Beat in confectioners sugar, then the egg yolks, one at a time. Stir in chocolate. Beat the egg whites until foamy. Gradually beat in the granulated sugar. Beat at medium-high speed for 1 minute or until stiff. Gently stir one quarter of the whites into the chocolate; fold in the remainder. Pour the batter into a 9-inch glass pie plate. Bake for 40 minutes or until the brownie shell is crusty. Let cool. Scoop the ice cream into the brownie shell. Drizzle the pie with both sauces and pass the remaining sauces at the table. Yield: 8 servings CARAMEL SAUCE 1 cup sugar 2 tablespoons water 1 cup heavy cream 1 tablespoon vanilla extract In a heavy saucepan, boil sugar and water for 10 to 15 minutes or until golden. Rinse pan sides with a damp brush. In another small pan, simmer heavy cream. Slowly add heated cream to sugar. Boil 3 minutes; cool. Stir in vanilla extract. CHOCOLATE SAUCE 1/2 cup heavy cream 4 ounces semisweet chocolate 1 teaspoon vanilla extract In a saucepan simmer heavy cream. Turn off heat; stir in chocolate. Mix in vanilla extract. Recipe by: Cooking Live Show #CL8946 Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman" on Sep 17, 1997