Mud Pie Recipe
American · Dessert · 40 min total
A rich, decadent frozen dessert with a crumbly chocolate cookie crust, creamy coffee ice cream, and a fudgy chocolate topping.
30
min prep
min prep
10
min cook
min cook
8
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 ½ cups chocolate cookie crumbs (e.g., Oreo, about 18 cookies)
- ¼ cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 quart (4 cups) coffee ice cream, slightly softened
- 1 cup heavy cream
- ½ cup semisweet chocolate chips
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- Optional: whipped cream and chocolate shavings for garnish
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine cookie crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake crust for 8-10 minutes, until set. Let cool completely on a wire rack.
- Spread the softened coffee ice cream evenly into the cooled crust. Freeze for at least 2 hours, until firm.
- In a small saucepan over medium heat, combine heavy cream, chocolate chips, and corn syrup. Cook, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and stir in vanilla. Let cool to room temperature, about 15 minutes.
- Pour the cooled chocolate sauce over the frozen ice cream layer, spreading to cover. Return to freezer for at least 4 hours or overnight until fully set.
- Before serving, let pie stand at room temperature for 5-10 minutes to soften slightly. Slice and serve with whipped cream and chocolate shavings if desired.
Tips
- For a crunchier crust, bake a few minutes longer but watch to avoid burning.
- Store leftover pie tightly covered in the freezer for up to 1 week.
- If you don't have coffee ice cream, use vanilla and add 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water, then mix into softened ice cream.
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