Mississippi Mud Pie

For the cookie crust:
Pulverize the wafer cookies or grahams in a food processor. You should have about 1 1/2 cups of crumbs. Add the sugar and butter and mix until combined.

Pour the crumbs into a 9 inch pie plate and press over the bottom and up the sides. Use the back of a measuring cup or a the back of a large spoon to get the crumbs evened out. Place the crust in the refrigerator.

For the “Fudgy-Brownie” layer:
Chop the chocolate coarsely and place the chocolate in a large heat-proof bowl.

In a small saucepan, heat the cream, butter, and corn syrup. Once it is simmering, remove from heat and pour it over the chopped chocolate and allow to sit for about one minute. Then whisk the mix until it is completely smooth. Whisk in the confectioner’s sugar and the bourbon.

Spread this “fudge” mixture over the bottom of the crust, cover, and place in the freezer for about 30 minutes.

For the coffee-nut layer:
Soften the coffee ice cream a bit by placing it into a large bowl and beating it until it is a bit soft.

Spread the softened ice cream over the “fudge-brownie” layer, and sprinkle with the chopped pecans. Freeze the pie for about 1 1/2 hours or until firm.

For the Bourbon-Fudge topping:
If your fudge sauce has been in the refrigerator, remove 4 Tablespoons of it and place into a heat proof bowl. Heat briefly, about 15 seconds, in microwave. Stir briskly, then add the bourbon.

Swirl the topping over the frozen pie and return pie to freezer.

To serve, cut the pie with a sharp knife that has been warmed in hot water.

NOTE: The homemade fudge sauce used for the topping is the recipe “3 Ingredient Fudge Bliss Sauce”. See my TastyKitchen recipe box for this recipe.

If you’re like me, and don’t keep coffee ice cream in the house, simply take a pint of vanilla ice cream, allow it to soften, and then whip 3 teaspoons (more or less to taste) of espresso powder dissolved in 1 tablespoon of milk into it. Voila: coffee ice cream.