3 (1 oz.) squares unsweetened chocolate
1 1/2 c. sifted confectioners' sugar
1/2 c. whipping cream
1/3 c. butter
3 tbsp. light corn syrup
Dash salt
1 tbsp. vanilla extract
1 (9") graham cracker crust
1 c. chopped pecans, divided
3 c. coffee flavored ice cream, softened & divided
Sweetened whipped cream

Melt chocolate in a heavy saucepan over low heat; add confectioners' sugar and next 4 ingredients. Cook, stirring constantly until mixture is smooth. Remove from heat; stir in vanilla and let 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. Top with whipped cream and sprinkle with remaining pecans.