Title: Mississippi Mud Pie (Nestle)
Categories: Pie Dessert
Yield: 8 Servings
| 1 1/2 | c | SIFTED POWDERED SUGAR |
| 1/3 | c | BUTTER |
| 1/2 | c | HEAVY CREAM |
| 3 | | ENVELOPES NESTLE'S CHOCOLATE |
| 3 | tb | CORN SYRUP |
| 1 | ds | SALT |
| 1 | c | CHOPPED PECANS |
| 1 | | BAKED PIE SHELL, 9" |
| 1 | tb | VANILLA |
| 3 | c | COFFEE FLAVORED ICE CREAM |
| 1 | | 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.