Mississippi Mud Pie
1-1/2 cups confectioners' sugar
6 tablespoons butter
1/2 cup heavy or whipping cream
3 envelopes (3 oz.) Nestle Choco Bake
3 tablespoons light corn syrup
dash salt
1 teaspoon vanilla extract
1 9-inch prepared chocolate crumb crust
3/4 cup chopped pecans, divided
About 3 pints coffee ice cream
Whipped cream, for garnish
In small saucepan, combine confectioners' sugar, butter, heavy cream, Nestle
Choco Bake, corn syrup and salt. Cook over low heat, stirring constantly
until mixture is smooth. Stir in vanilla extract. Cool to room temperature.
Spread about 1/2 cup chocolate sauce in bottom of pie crust; sprinkle with
1/4 cup chopped pecans. Using a flat ice-cream spade or large spoon, scoop
thin slices of ice cream, layering abouuthalf of ice cream in pie cruts.
Repeat suace, pecan and ice cream layers once. Freeze until firm, about
4 hours.
Drizzle remaining sauce over top of pie; sprinkle with remaining pecans.
Garnish with whipped cream if desired.