Girdle Buster Pie

I saw this on another blog back in the fall and just loved the name of it! I had planned to have a mom's night out for the moms at church and serve this, but with one thing and another, I never got around to it. When we decided to make it for this weekend, I thought I would post the recipe since warm weather is approaching (we hope!).

Girdle Buster Pie

1 box of graham crackers
1 stick (1/2 cup) butter, softened
1/2 cup semi-sweet chocolate chips or 4 oz. dark chocolate pieces

Process in food processor until blended thoroughly. Press into 2 pie plates (recipe said one, but it made so much, I was able to easily get two pies) and freeze for an hour.

Meanwhile, let 2 pints of coffee ice cream soften (I couldn't find coffee, so I got chocolate chip. I think any chocolate flavor would work well, too). Spoon into crust(s) and refreeze.

Make the topping and let it cool.

3/4 cup plus 2 Tablespoons corn syrup
1/2 cup brown sugar
pinch of salt
3 Tablespoons butter
2 Tablespoons bourbon (Optional. You might try a teaspoon or two of vanilla. I used rum flavoring, but I didn't use enough and couldn't taste it.)
1/2 cup heavy cream

Put syrup, sugar, salt and butter into saucepan. Let melt over low heat, then turn up and let boil for 5 minutes. Remove from heat, add the bourbon, and let it hiss in the pan. Add the cream, stir to mix, and let cool.

Pour the cooled sauce over the pie and return to freezer. After it's set, cover with plastic wrap until ready to serve.