Louisiana Mud Pie (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Ingredients:
1/2 cup caramel topping |
1 tablespoon bourbon |
1 (9-inch) chocolate wafer pie crust |
2 pints coffee ice cream, softened |
1/2 cup chocolate chips, divided |
1/2 cup pecans, finely chopped |
Directions:
1. In a small saucepan over medium heat, add caramel topping and bourbon. Bring to a low boil, reduce heat to low and simmer for 8 to 10 minutes. Remove from heat and set aside to cool.
2. To pie crust add 1/4 cup of cooled caramel sauce. Place in freezer for 15 minutes until caramel firms.
3. Remove pie crust from freezer; add 1 pint softened coffee ice cream. Over top of ice cream, sprinkle 1/4 cup chocolate chips and 1/4 cup pecans. Return pie to freezer for 45 minutes to 1 hour. Repeat and make another layer. Return pie to freezer for a minimum of 4 hours.
4. For easy slicing, run knife under hot water.
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