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	<title>My Pecan Pie Recipe &#187; Mocha Pecan Pie</title>
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		<title>Mocha-Pecan Mud Pie</title>
		<link>http://www.mypecanpierecipe.com/2009/11/mocha-pecan-mud-pie/</link>
		<comments>http://www.mypecanpierecipe.com/2009/11/mocha-pecan-mud-pie/#comments</comments>
		<pubDate>Thu, 12 Nov 2009 05:05:42 +0000</pubDate>
		<dc:creator>Pecan Pie Recipe Master</dc:creator>
				<category><![CDATA[Mocha-Pecan Mud Pie]]></category>
		<category><![CDATA[Mocha Pecan Pie]]></category>
		<category><![CDATA[pecan pie]]></category>
		<category><![CDATA[pecan pie recipe]]></category>

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		<description><![CDATA[Ingredients: 1/2 cup chopped pecans vegetable oil cooking spray 1 teaspoon sugar 1 pint light coffee ice cream, softened 1 pint light chocolate ice cream, softened 1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies) 1 (6 ounce) ready-made chocolate crumb pie crusts 2 tablespoons light chocolate syrup Directions: 1. Place [...]]]></description>
			<content:encoded><![CDATA[<p>Ingredients:<br />
1/2 cup chopped pecans<br />
vegetable oil cooking spray<br />
1 teaspoon sugar<br />
1 pint light coffee ice cream, softened<br />
1 pint light chocolate ice cream, softened<br />
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)<br />
1 (6 ounce) ready-made chocolate crumb pie crusts<br />
2 tablespoons light chocolate syrup</p>
<p>Directions:<br />
1. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.<br />
2. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.<br />
3. Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.</p>
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