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1 1/2 cups confectioner's sugar 1/2 cup heavy whipping cream 6 tablespoons butter, cubed 3 squares (1 ounce each) unsweetened choclate 3 tablespoons light corn syrup Dash salt 1 teaspoon vanilla extract 1 chocolate crumb crust 3/4 cup coarsely chopped pecans, divided 3 pints coffee ice cream, softened In a small saucepan, combine the confectioner's sugar, cream, butter, chocolate, corn syrup, and salt. Cook and stir over low heat until smooth. Remove from heat. Stir in vanilla and cool completely. Spread 1/2 cup fudge sauce over the crust. Sprinkle with 1/4 cup pecans. Freeze 20 minutes or until set. Spread with half of ice cream. Freeze 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. |