Coffee Mud Pie Recipes

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BEST MUD PIE



Best Mud Pie image

A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!

Provided by Lisawas

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 8h35m

Yield 12

Number Of Ingredients 7

1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 quart coffee ice cream
1 (12 ounce) package miniature chocolate chips
1 (12 ounce) jar hot fudge topping
½ (18 ounce) package crushed chocolate sandwich cookies, divided
1 (8 ounce) container frozen whipped topping, thawed
¾ cup chocolate syrup

Steps:

  • Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
  • Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
  • Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
  • Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g

COFFEE MUD PIE



Coffee Mud Pie image

A nice mud pie made with coffee ice cream. I sometimes garnish with a chocolate covered espresso bean or shaved chocolate. Read entire recipe as there is freezing time needed.

Provided by aronsinvest

Categories     Pie

Time 15m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 4

7 1/2 ounces Oreo cookies
1 quart coffee ice cream
16 ounces hershey fudge sauce
whipped cream

Steps:

  • Crush Oreos and mold into the bottom and side of a 9" pie plate.
  • Bake at 350 degrees for 3-5 minutes. Cool.
  • Soften ice cream and spread into cooled crust. Freeze at least one hour. Remove from the freezer and pour chocolate topping over the top of the pie.
  • Freeze until ready to serve, at least one hour.
  • Serve with whipped cream.

Nutrition Facts : Calories 465.9, Fat 17.4, SaturatedFat 7.7, Cholesterol 23.6, Sodium 375.7, Carbohydrate 73.5, Fiber 3.2, Sugar 46.5, Protein 6.5

MUD PIE



Mud Pie image

Provided by Food Network

Categories     dessert

Time 6h30m

Yield 1 very large pie

Number Of Ingredients 6

1/2 pound butter, melted
3 cups chocolate sandwich cookie crumbs (recommended: Oreos)
1 gallon coffee ice cream (amount varies depending on size of the bowl)
2 cups chocolate fudge sauce
Whipped cream
Chocolate sauce

Steps:

  • Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.

IRISH COFFEE PIE



Irish Coffee Pie image

Even though we aren't Irish, my mom made this pie for my dad every St. Patrick's Day. -Holly Nauroth, Fruita, Colorado

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2/3 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup water
1 tablespoon whiskey, optional
2 teaspoons instant coffee granules
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping. , Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 448 calories, Fat 26g fat (19g saturated fat), Cholesterol 46mg cholesterol, Sodium 209mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.

3-INGREDIENT FROZEN MUD PIE



3-Ingredient Frozen Mud Pie image

This easy ice cream pie recipe requires just three ingredients and combines the flavors of coffee and chocolate.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Dessert     Frozen Dessert     Ice Cream     Quick & Easy     Pie     Chocolate     Coffee

Yield Serves 8

Number Of Ingredients 3

1 (9") frozen pie shell, slightly thawed
6 ounces semisweet chocolate, chopped, divided
2 pints coffee ice cream

Steps:

  • Preheat oven to 350°F. Prick bottom of pie shell all over with a fork. Bake until golden brown and dry, 20-25 minutes. Let cool completely.
  • Melt half of chocolate (1/2 cup) in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using the back of a spoon, spread chocolate over bottom and sides of pie shell. Freeze until firm and dry, about 5 minutes.
  • Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but not soupy, 5-10 minutes. Fill pie shell with ice cream; smooth top. Freeze until firm, about 1 hour.
  • Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using a fork, drizzle over pie. Freeze again until set, about 5 minutes. Transfer pie to a cutting board and let sit 10 minutes before slicing.
  • Do Ahead
  • Mousse can be made 2 days ahead; cover and chill.

FROZEN MUD PIE



Frozen Mud Pie image

Here's one of those "looks like you fussed" desserts that is so easy it's become a standard for me. I love the mocha version, but pure chocolate lovers may prefer using chocolate chip ice cream. The cookie crust is a snap to make. -Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups Oreo cookie crumbs
1-1/2 teaspoons sugar, optional
1/4 cup butter, melted
4 cups chocolate chip or coffee ice cream, softened
1/4 cup chocolate syrup
Additional Oreo cookies, optional

Steps:

  • In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. , Spoon 2 cups ice cream into crust. Drizzle with half of the chocolate syrup; swirl with a knife. Gently top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. If desired, top with whole cookies.

Nutrition Facts : Calories 381 calories, Fat 22g fat (11g saturated fat), Cholesterol 40mg cholesterol, Sodium 240mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

MUDSLIDE PIE



Mudslide Pie image

The coffee ice cream itself is addicting enough in this pie, but topping with a sweet, creamy, vanilla-y, coffee/booze-scented layer, I couldn't get enough. The espresso beans add pops of sweetness and bitterness and give this an amazing texture. Serve topped with an extra dollop of whipped cream and a maraschino cherry.

Provided by Marianne Williams

Time 11h20m

Yield 8

Number Of Ingredients 12

cooking spray
1 (20 ounce) package dark chocolate sandwich cookies (such as Oreo(R))
5 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
½ cup hot fudge dessert topping, divided
1 pint coffee ice cream, softened
¾ cup heavy cream
1 ½ tablespoons coffee liqueur (such as Kahlua®)
1 tablespoon Irish cream liqueur (such as Baileys®)
¼ teaspoon vanilla extract
½ (14 ounce) can sweetened condensed milk
1 cup chocolate-covered espresso beans, coarsely chopped

Steps:

  • Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
  • Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
  • Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
  • Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
  • Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
  • Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
  • Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
  • Remove from the freezer 10 minutes before serving. Slice and serve immediately.

Nutrition Facts : Calories 883.8 calories, Carbohydrate 103.5 g, Cholesterol 115.5 mg, Fat 49.6 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 24.4 g, Sodium 533.5 mg, Sugar 74.9 g

OREO MUD PIE



Oreo Mud Pie image

Make and share this Oreo Mud Pie recipe from Food.com.

Provided by Ashley U

Categories     Pie

Time 20m

Yield 7 serving(s)

Number Of Ingredients 7

26 Oreo cookies, divided
2 tablespoons butter, melted
1 pint chocolate ice cream, softened
1 pint coffee ice cream, softened
1/2 cup chocolate fudge topping
1/2 cup heavy cream, whipped
1/4 cup walnuts or 1/4 cup peanuts, chopped

Steps:

  • Finely crush 12 cookies; mix crushed cookes and butter in bowl.
  • Press firmly on bottom of 9-inch pie plate.
  • Stand remaining 14 cookies around the edge of the plate.
  • Freeze for 10 minutes.
  • Carefully spread chocolate ice cream into prepared crust.
  • Scoop coffee ice cream into balls; arrange over chocolate layer.
  • Freeze for 4 hours or until firm.
  • Top pie with fudge topping, whipped cream and walnuts.

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