Louisiana Mud Pie

  • Level: Intermediate
  • Total: 6 hr 20 min
  • Prep: 10 min
  • Inactive: 6 hr
  • Cook: 10 min
  • Yield: 10 servings
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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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