Rating: 5 stars
5 Ratings
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  • 5 star values: 5

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.

Chef James King, CEC
Recipe by Southern Living December 2005

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Recipe Summary

prep:
15 mins
bake:
10 mins
freeze:
8 hrs 10 mins
total:
8 hrs 35 mins
Yield:
Makes 9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.

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  • 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.

Source

Jake's Famous Restaurant, Edisto Island, South Carolina

Nutrition Facts

327 calories; calories from fat 39%; fat 14.5g; saturated fat 4.4g; mono fat 3.6g; poly fat 1.8g; protein 5.4g; carbohydrates 45.8g; fiber 1.9g; cholesterol 2mg; iron 1.3mg; sodium 190mg; calcium 41mg.
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