Louisiana Mud Pie

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

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.

To pie crust, add 1/4 cup of cooled caramel sauce. Place in freezer for 15 minutes until caramel firms.

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.

For easy slicing, run knife under hot water.