Louisiana Mud Pie

• 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

1. In a small saucepan over medium heat, add caramel topping and bourbon.
2. Bring to a low boil, reduce heat to low and simmer for 8 to 10 minutes.
3. Remove from heat and set aside to cool.
4. To pie crust add 1/4 cup of cooled caramel sauce.
5. Place in freezer for 15 minutes until caramel firms.
6. Remove pie crust from freezer; add 1 pint softened coffee ice cream.
7. Over top of ice cream, sprinkle 1/4 cup chocolate chips and 1/4 cup pecans.
8. Return pie to freezer for 45 minutes to 1 hour.
9. Repeat and make another layer.
10. Return pie to freezer for a minimum of 4 hours.
11. For easy slicing, run knife under hot water.

caramel topping, bourbon, chocolate wafer pie crust, coffee ice cream, chocolate chips, pecans

Taken from www.foodnetwork.com/recipes/sandra-lee/louisiana-mud-pie-recipe.html (may not work)