Turtle Pecan Pie


1-1/2 cups chocolate cookie crumbs

1/3 cup butter or margarine, melted

1-1/4 cups semisweet chocolate morsels

1 cup evaporated milk

1 cup miniature marshmallows

1/8 teaspoon salt

1 quart vanilla ice cream, divided

16 pecan halves, toasted

Caramel sauce


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. Makes 1 (9-inch) pie.

Note: You can substitute 1 (8-inch) chocolate piecrust for chocolate cookie crumbs and butter.