Mississippi Mud Pie
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from the October/November 2012 issue of Eat Drink Mississippi
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1 cup powdered sugar
1 cup semisweet morsels
1/4 cup butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped pecans or walnuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
1 (8-ounce) carton Cool Whip
1 (8-inch) chocolate crumb crust
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Heat sugar, chocolate morsels, butter, cream, and corn syrup in a small, heavy-duty saucepan over low heat, stirring constantly until butter is melted and mixture is smooth. Remove from heat. Stir vanilla extract into the chocolate sauce mixture. Cool until slightly warm.
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Drizzle 1/3 cup in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze one hour. Repeat with 1/3 cup sauce, 1/4 cup nuts, and ice cream. Drizzle with remaining sauce and top with remaining nuts. Freeze 2 hours or until firm.
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Top with Cool Whip before serving.
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Recipe from Mississippi Hometown Cookbook by Sheila Simmons and Kent Whitaker
