1 1/2 c SIFTED POWDERED SUGAR
1/3 c BUTTER
1/2 c HEAVY CREAM
3 ea ENVELOPES NESTLE’S CHOCOLATE
3 tb CORN SYRUP
1 ds SALT
1 c CHOPPED PECANS
1 ea BAKED PIE SHELL, 9″
1 tb VANILLA
3 c COFFEE FLAVORED ICE CREAM
1 ea WHIPPED CREAM AS NEEDED
IN A SMALL SAUCEPAN, COMBINE SUGAR, BUTTER, CREAM, CHOCO-BAKE, CORN
SYRUP AND SALT. COOK OVER LOW HEAT UNTIL SUGAR DISSOLVES, STIRRING
CONSTANTLY. STIR IN VANILLA. COOL TO ROOM TEMPERATURE. SPREAD 1/2 CUP
SAUCE ON THE BOTTOM OF BAKED PIE SHELL. SPRINKLE WITH 1/4 CUP NUTS.
FREEZE FOR 10 MINUTES. SPREAD 1 CUP SOFTENED ICE CREAM OVER THE NUTS.
FREEZE FOR 20 MINUTES. REPEAT SAUCE, NUT ICE CREAM LAYER PROCEDURE
TWICE MORE. GARNISH WITH WHIPPED CREAM. DRIZZLE REMAINING SAUCE OVER
THE TOP. FREEZE UNTIL FIRM.
Yields
8 Servings
