3 (1 oz.) sqs. unsweetened chocolate
1 1/2 c. sifted powdered sugar
1/2 c. whipping cream
1/3 c. butter
3 tbsp. light corn syrup
Dash of salt
1 tbsp. vanilla extract
1 (9 inch) graham cracker crust
1 c. chopped pecans, divided
3 c. coffee ice cream, softened and divided
1 container Cool Whip

Melt chocolate in heavy saucepan over low heat. Add powdered sugar and next 4 ingredients. Cook, stirring constantly, until mixture is smooth. Remove from heat; stir in vanilla and let the mixture cool.

Spread 1/2 cup chocolate sauce in graham cracker crust; sprinkle with 1/4 cup pecans. Freeze 10 minutes. Remove from freezer and spread 1 cup ice cream over pecans; freeze 20 minutes. Repeat layers twice.

Cover pie and freeze at least 8 hours. Drizzle remaining chocolate sauce over pie. Spread layer of Cool Whip and sprinkle with remaining pecans.