Mississippi Mud Pie

MISSISSIPPI MUD PIE

Crust:

24 chocolate wafers, mashed fine, about 1 1/3 cups crumbs, divided
3 Tbsp. soft butter or margarine

Filling:

1/2 gallon coffee ice cream, slightly softened

Hot Fudge Sauce:

2 squares unsweetened chocolate
1/2 cup water
1 1/2 cups light corn syrup
1/8 tsp. salt
1 tsp. vanilla extract

Whipped Cream Topping:

1 cup whipping cream
1 Tbsp. sugar
1 tsp. vanilla extract

Make the crust by combining crumbs and butter/margarine. Set aside 3 Tbsp. of mixture for pie garnish. Press remaining into bottom and sides of 9" pie plat. Bake at 375̊ for 8 minutes; cool. Pack softened ice cream into cooled crust. Freeze until firm. Make fudge sauce by melting chocolate with water in saucepan over low heat until blended. Remove from heat; gradually add syrup and salt. Bring to boil; reduce heat and simmer for 10 minutes, stirring often. Add vanilla. Set aside. Whip cream; add sugar and vanilla. To serve, cut pie into wedges, place on dessert plates, pour fudge sauce over all, top with whipped cream and sprinkle with the reserved crumbs, if desired.