Mississippi Mud Pie (Viking River)

1 box brownie mix

8 oz (227 g) unsweetened chocolate

½ C (101 g) brown sugar

½ C (118 ml) heavy cream

⅔ C (148 ml) cane syrup

3 T (43 g) unsalted butter

1 tsp (5 ml) vanilla extract

2 lg egg whites, room temperature

½ C (118 ml) light corn syrup

⅛ tsp (⅗ g) salt

½ C (65 g) confectioners’ sugar

½ T (10 ml) praline liqueur

1 qt (946 ml) butter pecan ice cream, softened

2 T (30 ml) chicory coffee liqueur, such as Bittermens

4 oz (113 g) Oreo cookie crumbs, divided

4 oz (113 g) candied pecan pieces, divided

½ C (118 ml) heavy cream, whipped

4 oz (113 g) Oreo cookie crumbs

4 oz (113 g) candied pecan pieces

2 oz (57 g) white chocolate shavings

Prepare the brownies according to package directions in a 2-inch-deep baking pan; cool in pan to room temperature.

Melt chocolate in double boiler, stirring until smooth. Add brown sugar, cream and cane syrup; reduce heat to low; stir until smooth and blended; remove from heat. Add butter and vanilla, stirring until completely combined. Set aside.

Beat egg whites, corn syrup and salt with an electric mixer on high 4-5 minutes until soft peaks form. Reduce speed to medium; beat in confectioners’ sugar until completely combined. Reduce speed to low; beat in liqueur. Set aside.

In a large bowl, combine ice cream, chicory coffee liqueur and half of reserved chocolate sauce; set aside. Spread a layer of marshmallow cream on top of brownies, sprinkle with half of Oreo crumbs and candied pecans. Spoon ice cream mixture on top about 1 inch (25 mm) thick; smooth top. Repeat layers. Freeze until firm (at least 2 hours).

Serve slices with remaining chocolate sauce and whipped cream, garnished with Oreo crumbs, candied pecan pieces and white chocolate shavings.