- Level: Intermediate
- Total: 6 hr 20 min
- Prep: 10 min
- Inactive: 6 hr
- Cook: 10 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 346
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 25 mg
- Sodium
- 201 mg
- Level: Intermediate
- Total: 6 hr 20 min
- Prep: 10 min
- Inactive: 6 hr
- Cook: 10 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 346
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 25 mg
- Sodium
- 201 mg
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.
