From Taste of Home magazine
8 servings
8 servings
1½ c | confectioners' sugar |
½ c | heavy whipping cream |
6 T | butter, cubed |
3 squares (1 oz each) | unsweetened chocolate |
3 T | light corn syrup |
dash | salt |
1 tsp | vanilla extract |
1 | 9-inch chocolate crumb crust |
¾ c | coarsely chopped pecans, divided |
3 pints | good-quality coffee ice cream, slightly softened |
- In a small saucepan, combine the confectioners' sugar, cream, butter, chocolate, corn syrup, and salt. Cook and stir until smooth.
- Remove from heat; stir in vanilla extract. Cool completely.
- Spread ½ fudge sauce over the crust. Sprinkle with ¼ cup pecans. Freeze for 20 minutes or until set.
- Spread with half 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.