Mocha-Pecan Mud Pie

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.

Ingredients:

• 1/2 cup chopped pecans
• Vegetable cooking spray
• 1 teaspoon sugar
• 1 pint light coffee ice cream, softened
• 1 pint light chocolate ice cream, softened
• 1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
• 1 (6-ounce) ready-made chocolate crumb piecrust
• 2 tablespoons light chocolate syrup

Directions:

1. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
2. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
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.
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.

Chef James King, CEC, Jake's Famous Restaurant, Edisto Island, South Carolina, Southern Living
DECEMBER 2005