Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.
Advertisement