This yummy ice cream pie features a crumb crust made with crushed cream-filled chocolate sandwich cookies and an incredible ice cream filling made with coffee ice cream, chocolate ice cream, chunks of cookie and toasted sugar-glazed pecans.

Mocha Pecan Mud Pie

1 cup cream-filled chocolate sandwich cookie crumbs (12 cookies)
3 tablespoons butter or margarine, melted
1 egg white, lightly beaten
1 1/4 cups chopped pecans - divided use
1/4 cup granulated sugar
1 pint coffee ice cream, softened
1 pint chocolate ice cream, softened
10 cream-filled chocolate sandwich cookies, coarsely chopped

1. Stir together cookie crumbs and butter. Press into a 9-inch pie plate. Brush with egg white. Bake at 350°F (175°C) for 5 minutes. Cool completely.
2. Place all the pecans on a lightly greased baking sheet; sprinkle with sugar.
3. Bake at 350°F (175°C) for 8 to 10 minutes. Cool completely.
4. Stir together ice creams, 1 cup cookie chunks, and 1 cup toasted pecans; spoon into crust. Freeze 10 minutes.
5. Press remaining cookie chunks and 1/4 cup toasted pecans on top. Cover and freeze 8 hours.

Makes 1 (9-inch) pie.