Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust.
Top with half the bourbon fudge and half the pecans and freeze for about an hour.
Soften the coffee ice cream, and spread over the now firm first layer.
Mound the coffee ice cream in the center as necessary.
Top with the rest of the fudge and pecans.
Decorate with whipped cream and cover loosely.
Freeze overnight or at least four hours and serve with warm fudge sauce To make the sauce combine first 5 ingredients in a microwaveable bowl and microwave about 3 minutes, whisking every minute or so.
When the mixture has thickened somewhat, whisk in last three ingredients.