Recipe courtesy of Sandra Lee
Episode: Cajun
Total:
6 hr 20 min
Active:
10 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Directions

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.

To pie crust add 1/4 cup of cooled caramel sauce. Place in freezer for 15 minutes until caramel firms.

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.

For easy slicing, run knife under hot water.

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