Louisiana Mud Pie
- 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
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.
Recipe courtesy of Sandra Lee