1 pint coffee ice cream — slightly softened
1 baked 8-inch chocolate wafer crust
1/4 cup semisweet chocolate chips
1/4 cup marshmallow creme
1/4 cup fudge sauce
1/4 cup chopped pecans
Spread half of ice cream in pie crust. Sprinkle with half of chips. Spoon marshmallow creme over chips. Spread remaining ice cream over marshmallow creme. Pour fudge sauce over. Sprinkle with pecans and remaining chocolate chips. Freeze pie. Let stand at room temperature about 10 minutes before serving. Top slices with whipped cream.