Ingredients
1-1/2 cups confectioners’ sugar1/2 cup heavy whipping cream6 tablespoons butter, cubed3 ounces unsweetened chocolate3 tablespoons light corn syrupDash salt1 teaspoon vanilla extract1 chocolate crumb crust (9 inches)3/4 cup coarsely chopped pecans, divided3 pints coffee ice cream, softened
Preparation
In a small saucepan, combine the confectioners’ sugar, cream, butter, chocolate, corn syrup and salt. Cook and stir over low heat until smooth. Remove from the heat. Stir in vanilla. Cool completely.
Spread 1/2 cup fudge sauce over the crust. Sprinkle with 1/4 cup pecans. Freeze for 20 minutes or until set. Spread with half of the ice cream. Freeze for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm.
Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans.
