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, NestleChoco Bake, corn syrup and salt. Cook over low heat, stirring constantlyuntil mixture is smooth. Stir in vanilla extract. Cool to room temperature.
Spread about 1/2 cup chocolate sauce in bottom of pie crust; sprinkle with1/4 cup chopped pecans. Using a flat ice-cream spade or large spoon, scoopthin slices of ice cream, layering abouuthalf of ice cream in pie cruts.Repeat suace, pecan and ice cream layers once. Freeze until firm, about4 hours.
Drizzle remaining sauce over top of pie; sprinkle with remaining pecans.Garnish with whipped cream if desired.