Ingredients

• 1/2 cup caramel topping
• 1 tablespoon bourbon
• 1 (9-inch) chocolate wafer pie crust
• 2 pints coffee ice cream, softened
• 1/2 cup chocolate chips, divided
• 1/2 cup pecans, finely chopped

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Instructions

1. In a small saucepan over medium heat, add caramel topping and bourbon. Bring to a low boil, reduce heat to low and simmer for 8 to 10 minutes. Remove from heat and set aside to cool.
2. To pie crust add 1/4 cup of cooled caramel sauce. Place in freezer for 15 minutes until caramel firms.
3. Remove pie crust from freezer; add 1 pint softened coffee ice cream. Over top of ice cream, sprinkle 1/4 cup chocolate chips and 1/4 cup pecans. Return pie to freezer for 45 minutes to 1 hour. Repeat and make another layer. Return pie to freezer for a minimum of 4 hours.
4. For easy slicing, run knife under hot water.