Ingredients:

• 1/2 gallon vanilla ice cream
• 1/4 cup chocolate syrup plus extra
• 1-1/2 ounce rum
• 1 cup toasted pecans, chopped
• 2 chocolate cookie pie crusts
• 12 pecan halves     

Directions:

Soften ice cream enough to stir in chocolate syrup; then stir in rum and pecans. Pour in the cookie crusts, and freeze. After pies are frozen, decorate the tops with pecan halves, and drizzle more of the chocolate syrup in swirls around the pecans. Cover with the plastic pie lids from the cookie crusts, and freeze overnight. Makes 2 pies.