Instructions: In a large bowl, dissolve the coffee granules in the coffee liqueur. Add the ice cream, half of the whipped topping, and 1/2 cup pecans; mix well. Pour into the pie crust, cover, and freeze for at least 4 hours.

Top with the remaining whipped topping and sprinkle with the remaining 2 tablespoons pecans.

Drizzle with the melted chocolate and freeze for 4 more hours, or until firm. Serve, or cover and keep frozen until ready to serve.

This recipe yields 6 to 8 servings.

Comments: If you dont have coffee-flavored liqueur on hand, you can dissolve the coffee granules in a tablespoon of hot water.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.