Title: Mississippi Mud Pie #5
Categories: Dessert
Yield: 10 Servings

-----------------------------------CRUST-----------------------------------
1 1/2 c Chocolate cookie crumbs
4 tb Butter; melted

--------------------------------FUDGE SAUCE--------------------------------
1 1/2 c Heavy cream
1 1/4 c Light brown sugar
2 tb Unsalted butter
1 ts Instant coffee powder
1/2 c Unsweetened chocolate;
-chopped
1/2 c Semisweet chocolate; chopped

----------------------------------FILLING----------------------------------
1 qt Coffee ice cream; slightly
-softened

----------------------------------TOPPING----------------------------------
3/4 c Toasted pecans; chopped
2 c Lightly sweetened heavy
-cream; whipped

Date: 18 Mar 96 13:06:56 EST

From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
Make the crust: Combining cookie crumbs and melted butter with a fork.
Press into bottowm and sides of a deep 9-or 10-inch pie plate. Chill
completely.

Make fudge sauce: Bring cream, brown sugar and butter to boil. Stir in
coffee powder and chocolates. Reduce heat and simmer 10 -15 minutes
stirring often, until sauce is thick and smooth. Cool to room temperature.

To assemble: Spoon a thick coating of fudge sauce into prepared cookie
crust shell. Fill with ice cream. Top with pecans. Freeze until firm, about
2 hours. At this point pie may be served or wrapped tightly and frozen up
to 3 months. To serve: Top with whipped cream and spoon on remaining fudge.

Nutritional information per serving: 786 cal; 7g pro, 64g carb, 59g fat
(65%)

Source: Miami Herald, 2/29/96 Formatted by Lisa Crawford 3/12/96

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