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1
Preheat oven to 350F.
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2
Blend pecans and sugar in processor until pecans are finely ground.
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3
Add cookie crumbs and cinnamon and process to combine.
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4
Add butter and blend until moist clumps form.
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5
Press crust onto bottom and up sides of 9-inch glass pie dish.
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6
Bake until crust is lightly toasted, about 10 minutes.
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7
Cool completely.
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8
Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved.
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9
Whisk sugar and cocoa in heavy medium saucepan.
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10
Whisk in 1 cup cream, corn syrup, and coffee mixture.
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11
Add chocolate and butter.
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12
Bring to boil over high heat, stirring constantly.
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13
Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes.
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14
Cool 30 minutes.
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15
Stir in 1 teaspoon vanilla.
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16
Soften 1 pint ice cream at room temperature 15 minutes.
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17
Spread evenly over bottom of crust.
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18
Drizzle 3 tablespoons sauce over ice cream.
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19
Freeze until sauce sets, about 15 minutes.
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20
Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes.
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21
Spread evenly atop sauce.
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22
Drizzle with 3 tablespoons sauce.
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23
Freeze pie until frozen, at least 4 hours.
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24
(Sauce and pie can be made 1 day ahead.
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25
Cover and refrigerate sauce.
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26
Keep pie frozen.)
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27
Rewarm mocha fudge sauce over low heat, stirring often.
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28
Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form.
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29
Transfer to pastry bag fitted with star tip.
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30
Pipe rosettes of cream around top edge of pie.
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31
Sprinkle with chopped pecans.
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32
Cut pie into wedges and serve with sauce.
