Directions:
- 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.
- 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.
- Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 700.2 Kcal (2932 kJ) | ||
| Calories from fat | 296.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.92g | 51% | |
|---|---|---|---|
| Cholesterol | 33.17mg | 11% | |
| Sodium | 213.73mg | 9% | |
| Potassium | 227.94mg | 5% | |
| Total Carbs | 104.23g | 35% | |
| Sugars | 64.28g | 257% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 13.39g | 27% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 65mg | 7% | |
| Amount Per 100 g | |||
| Calories | 248.66 Kcal (1041 kJ) | ||
| Calories from fat | 105.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 51% | |
|---|---|---|---|
| Cholesterol | 11.78mg | 11% | |
| Sodium | 75.9mg | 9% | |
| Potassium | 80.95mg | 5% | |
| Total Carbs | 37.01g | 35% | |
| Sugars | 22.83g | 257% | |
| Dietary Fiber | 2.07g | 23% | |
| Protein | 4.76g | 27% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 6% | |
| Calcium | 23.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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