1/2 gal. butter pecan ice cream
2 chocolate crumb pie crusts
4 sq. unsweetened chocolate
2 eggs
6 tbsp. butter
1 c. confectioners' sugar
2 tbsp. hot water

Spread softened ice cream into pie crusts. Freeze. Melt chocolate and butter. Remove from heat and add sugar, hot water and beaten eggs. Beat together well. Spread over pies and refreeze. Serves 12.