Prep Time
15 Mins
Bake Time
10 Mins
Freeze Time
8 Hours 10 Mins
Yield
Makes 9 servings

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.

How to Make It

Step 1

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

Step 2

Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.

Step 3

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.

Step 4

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.

Jake's Famous Restaurant, Edisto Island, South Carolina

Ratings & Reviews

kuka11's Review

buzzsau12
June 18, 2013
N/A

AudraMason's Review

seaside725
October 04, 2013
N/A

Hook232's Review

kuka11
September 01, 2014
DELICIOUS! Used the brand of ice cream they tested but did not use lite. Did not have the chocolate crust so used regular graham. Put chocolate and caramel syrup on the crust before I filled. Will be on my favorites list for sure!

buzzsau12's Review

Hook232
July 03, 2012
Made this last year and forgot to review. Really liked the coffee ice cream along with the chocolate and pecans. Would definitely fix again.

seaside725

AudraMason
May 16, 2017
Tasty, easy recipe.  I used Turkey Hill ice cream and forgot to put the chocolate syrup on it before serving.  Hook232s idea for adding that first is what I will try next time I make this.