Louisiana Mud Pie

Total Time:
6 hr 20 min
Prep:
10 min
Inactive:
6 hr
Cook:
10 min

Yield:
10 servings
Level:
Intermediate

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

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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