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1
To Make the Chocolate Cookie Crust:
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2
In a food processor, pulverize the wafer cookies into a very fine crumb.
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3
You should have about 1 1/2 cups.
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4
Place the crumbs into a bowl, add the sugar, and stir until combined.
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5
Pour the melted butter over the crumbs and mix well.
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6
Transfer the crumb mixture to a 9-inch pie plate and press it into the bottom and up the sides.
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7
Use the hack of a large spoon to get an even crust.
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8
Set the crust aside in the refrigerator.
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9
To Make the Filling:
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10
Place the chocolate in a large heatproof bowl.
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11
In a medium saucepan, bring the cream, butter, and corn syrup to a simmer.
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12
Remove the mixture from the heat, pour it over the chocolate, and let sit for 1 minute.
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13
Then whisk the chocolate mixture until it is completely smooth.
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14
Whisk in the confectioners sugar and bourbon.
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15
Spread the fudge evenly over the bottom of the pie crust, cover it, and refrigerate for 2 hours.
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16
Soften the coffee ice cream by placing the container in the microwave for 10 seconds on high.
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17
Put it into a large bowl and use a rubber spatula to beat it until it is slightly malleable.
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18
Spread the ice cream over the chilled fudge filling, sprinkle it with pecans, gently pressing them into the ice cream, and freeze the pie for about 1 1/2 hours, or until the ice cream is firm.
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19
To Make the Bourbon Fudge Topping:
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20
In a small saucepan over low heat, heat the cream, butter, and corn syrup together until the mixture begins to simmer.
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21
Remove the pan from the heat and add the chocolate.
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22
Whisk until the fudge is smooth-if you still have a few stray chocolate chunks, reheat the mixture over very low heat until they are completely melted.
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23
Stir in the bourbon.
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24
Beat the fudge topping until it reaches room temperature, and pour it over the ice cream and pecan layer in a zigzag pattern.
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25
Freeze the Mississippi Mud Pie until it is set, about 20 minutes.
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26
To serve the pie, cut it with a warmed sharp knife.
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27
The pie will keep in the freezer, tightly covered, for up to 4 days.
