Mud Pie
Learn how to make the ultimate mud pie with a chocolate cookie crust, coffee ice cream, and fudge sauce. This no-bake frozen dessert is perfect for any occasion.
Equipment
- food processor
- Rolling Pin
- plastic bag
- medium bowl
- mixing bowl
- 9-inch pie plate
- spoon
- offset spatula
- knife
- skewer
- large bowl
- electric mixer
- vegetable peeler
- sharp knife
- measuring spoons
- measuring cups
Ingredients
Crust
- 24 oz chocolate sandwich cookies
- 6 tbsp unsalted butter melted
Filling & Garnish
- 1.5 quarts coffee ice cream softened
- 0.5 cup chocolate fudge sauce warmed
- 1.5 cups heavy cream very cold
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- 1 oz bittersweet chocolate for shaving
Instructions
- Place chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Alternatively, place cookies in a large plastic bag and crush with a rolling pin until uniformly fine. In a medium bowl, combine the cookie crumbs with the melted butter, stirring until thoroughly combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Place the prepared crust in the freezer for at least 15 minutes to firm up.
- Remove the chilled crust from the freezer. Spoon the softened coffee ice cream into the crust, spreading it evenly with the back of a spoon or an offset spatula to create a smooth layer.
- Drizzle the warmed chocolate fudge sauce over the layer of coffee ice cream. If desired, use a knife or a skewer to gently swirl the fudge into the ice cream for a marbled effect.
- Place the pie back into the freezer and chill for at least 3 hours, or until the ice cream is completely firm. This is crucial for the pie to hold its shape when sliced.
- In a large, very clean bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream may become grainy.
- Spread the whipped cream evenly over the top of the frozen pie. Using a vegetable peeler or a sharp knife, shave the bittersweet chocolate over the whipped cream for a decorative finish.
- For best results, return the pie to the freezer for another 30 minutes to firm up the whipped cream before slicing and serving.
Notes
For best results, return the pie to the freezer for another 30 minutes to firm up the whipped cream before slicing and serving. If preparing ahead, cover the pie loosely with plastic wrap and store in the freezer for up to 2 days.