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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Fudge sauce, chopped pecans and coffee ice cream top the chocolate crumb crust. Ingredients:
1 1/2 cups confectioners' sugar |
1/2 cup heavy whipping cream |
6 tablespoons butter, cubed |
3 (1 ounce) unsweetened chocolate squares |
3 tablespoons light corn syrup |
1 dash salt |
1 teaspoon vanilla extract |
1 (9 inch) chocolate crumb crusts |
3/4 cup coarsely chopped pecans, divided |
3 pints coffee ice cream, softened |
Directions:
1. In a small saucepan, combine the confectioners' sugar, cream, butter, chocolate, corn syrup and salt. Cook and stir over low heat until smooth. Remove from the heat. Stir in vanilla. Cool completely.
2. Spread 1/2 cup fudge sauce over the crust. Sprinkle with 1/4 cup pecans. Freeze for 20 minutes or until set. Spread with half of the ice cream. Freeze for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm.
3. Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans.
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