Shelly's Recipe

TIPSY MUD PIE

Category: Pies - Frozen

1 (15 oz) pkg cream filled chocolate cookies, crushed
6 tbsp butter, melted
1 tbsp instant coffee granules
1/4 cup whiskey
1 cup heavy cream
1 pint chocolate ice cream, softened
1/4 cup lightly toasted and chopped pecans
2 tbsp chocolate syrup

Combine cookie crumbs and butter together and press into a 10 inch pie pan. Place in freezer to harden. Stir coffee into whiskey until dissolved. Whip cream until stiff. Fold in coffee mixture. Fold 1/2 the mixture into softened ice cream; spread into pie crust. Cover and freeze overnight.

Before serving, spread remaining whipped cream over top. Sprinkle with pecans; drizzle on chocolate syrup to garnish.