Ingredients
2 ounces unsweetened chocolate, chopped1/4 cup butter, cubed1 can (5 ounces) evaporated milk1/2 cup sugar1 pint coffee ice cream, softened1 chocolate crumb crust (9 inches)1 carton (8 ounces) frozen whipped topping, thawed1/4 cup chopped pecans
Preparation
In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely.
Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.
