Instructions: Stir together chocolate cookie crumbs and butter; press into a deep-dish 9-inch pieplate, and freeze 15 minutes.

Combine chocolate morsels and next 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat, and set aside to cool.

Spread 2 cups ice cream into prepared crust; cover and freeze 30 minutes. Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes. Repeat procedure with remaining ice cream and chocolate mixture. Cover and freeze.

Press pecan halves into top of pie. Serve with caramel sauce.

This recipe yields 1 (9-inch) pie.

Comments: Substitute 1 (8-inch) chocolate piecrust for chocolate cookie crumbs and butter.

Yield: 1 pie

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