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This mud pie is dressed up with a splash of coffee liqueur and a sinful chocolate crumb crust. Garnish with whipped cream and chopped nuts to complete the presentation.

Classic Mud Pie

2 cups semisweet chocolate chips, divided use
6 tablespoons butter, divided use
1 1/4 cups chocolate wafer crumbs
1/2 cup heavy cream
3 tablespoons coffee liqueur*, divided use
1 quart coffee ice cream

1. Combine 1/2 cup chocolate chips and 3 tablespoons butter in a double-boiler over simmering water; stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs and stir until well blended. Press into a 9-inch pie pan; refrigerate until firm.
2. Meanwhile, over simmering water, combine 1-1/2 cups chocolate chips with cream and 3 tablespoons butter in the top of a double-boiler. Stir until chips are melted and mixture is smooth. Remove from heat and stir in 1 tablespoon coffee liqueur. Refrigerate for 10 minutes. Spread sauce over cookie crust and refrigerate for 15 minutes.
3. In a large bowl, combine ice cream with 2 tablespoons coffee liqueur. Spoon into cookie crust and smooth. Freeze for several hours or until firm. Drizzle remaining fudge sauce on top.

Makes 8 servings.

* Coffee flavored syrup may be substituted for liqueur in equal amounts.

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