Email to Filus1217      

5* FZ: Mocha-Pecan Mud Pie

Source of Recipe

.
5* FZ: Mocha-Pecan Mud Pie

Myrecipes.com
Southern Living - December 2005 - Chef James King, CEC, Jake's Famous Restaurant, Edisto Island, South Carolina,
4 reviews rate this recipe 5 Stars!
Makes 9 servings
Prep: 15 Minutes - Bake: 10 Minutes - Freeze: 8 Hours, 10 Minutes

Round out your meal with a slice of decadent mocha-pecan mud pie. This dessert is so rich, your guests will never know it was lightened.

Ingredients:
1/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sugar

1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)

1 (6-ounce) ready-made chocolate crumb piecrust
2 tablespoons light chocolate syrup

Preparation:
Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.

Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.

Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.

1/9 of recipe equals: Calories 327 (Calories from fat 39 %); Fat 14.5 g (Satfat 4.4 g, Monofat 3.6 g, Polyfat 1.8 g); Protein 5.4 g; Carbohydrate 45.8 g; Fiber 1.9 g; Cholesterol 2 mg; Sodium 190 mg