Mississippi mud pie (nestle)

Yield: 8 servings

Measure Ingredient
1½ cup SIFTED POWDERED SUGAR
⅓ cup BUTTER
½ cup HEAVY CREAM
3 eaches ENVELOPES NESTLE'S CHOCOLATE
3 tablespoons CORN SYRUP
1 dash SALT
1 cup CHOPPED PECANS
1 each BAKED PIE SHELL, 9\"
1 tablespoon VANILLA
3 cups COFFEE FLAVORED ICE CREAM
1 each 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 ½ CUP SAUCE ON THE BOTTOM OF BAKED PIE SHELL. SPRINKLE WITH ¼ 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.

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