Mississippi Mud Pie
This recipe is also delicious with mint chip, butter pecan or vanilla ice cream.
Prep Time: 20 minutes
Freeze Time: 3 hours
Yield: 8 servings
1/3 cup Karo® Light Corn Syrup
1/4 cup heavy cream
4 ounces semi-sweet chocolate OR 2/3 cup semi-sweet chocolate chips
1/2 teaspoon pure vanilla extract
1 8-inch (6 ounce) chocolate crumb crust
3/4 cup chopped nuts, optional
2 pints coffee ice cream, softened, divided
Whipped cream, optional
Combine corn syrup and cream in a small saucepan. Bring to a boil over medium heat. Remove from heat and add chocolate, stirring until it is melted. Add vanilla.
Drizzle 1/3 of the chocolate sauce in the bottom of the pie crust. Sprinkle with 1/4 cup nuts, if desired. Carefully spread 1 pint of ice cream over the chocolate layer. Freeze for 1 hour.
Repeat with 1/3 of the chocolate sauce, nuts and remaining ice cream. Drizzle with remaining chocolate sauce; top with remaining nuts. Freeze for 2 hours or until firm.
Serve with whipped cream, if desired.