Mississippi Mud Pie

Recipe Ingredients

		Chocolate Pecan Brownie
4 oz	113g	Unsweetened chocolate
1/2 lb	227g / 8oz	Unsalted butter - soft
2 cups	396g / 13oz	Sugar
4		Eggs
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Vanilla extract
1 cup	62g / 2.2oz	Flour
1 cup	237ml	Pecan pieces
		Hershey's syrup
		Coffee Ice Cream
2 cups	474ml	Whole milk
3 cups	711ml	Heavy cream
1 1/4 cups	247g / 8.7oz	Sugar
4		Eggs
1/2 teaspoon	2.5ml	Vanilla
1/4 cup	59ml	Coffee reduction - (4 cups reduced
		To 1/4 cup)
		Whipped Cream
2 cups	474ml	Heavy whipping cream
1 cup	198g / 7oz	Confectioners' sugar
2 teaspoons	10ml	Chocolate liqueur

Recipe Instructions

Melt chocolate and let cool. Whip butter and add sugar, eggs, salt and vanilla extract. Mix well. Add melted chocolate and flour and mix well. Fold in pecans. Pour into greased 8- by 11- by 2-inch pan and bake in a preheated 375 degree oven for approximately 30 minutes. Turn out onto flat surface and cool.

Coffee Ice Cream: Scald milk and cream. Add sugar and dissolve. In a separate bowl, beat eggs, vanilla and coffee reduction. Slowly add milk mixture to eggs, whipping continuously. Return to heat and cook for about 15 minutes over low heat, or until mixture coats a spoon. Stir constantly. Let cool overnight and freeze in ice cream freezer.

Whipped Cream: Whip all together in chilled mixing bowl until stiff.

Top brownie with ice cream and freeze until set. Top with whipping cream and freeze. Cut into 6 to 8 equal portions and top with warm Hershey's syrup. Garnish with pecan pieces.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9581) - from the TV FOOD - NETWORK

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