FROZEN MUD PIE
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
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.
FROZEN MUD PIE
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.
Provided by looneytunesfan
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 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 1 pint of ice cream into crust. Drizzle with half of the chocolate syrup; swirl with knife. Carefully top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired.
Nutrition Facts : Calories 84.1, Fat 6.6, SaturatedFat 4, Cholesterol 15.4, Sodium 73.7, Carbohydrate 6, Fiber 0.3, Sugar 3.2, Protein 0.5
FROZEN MUD PIE
Make and share this Frozen Mud Pie recipe from Food.com.
Provided by MizzNezz
Categories Pie
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix cookie crumbs and sugar, add butter, mix well.
- Press into bottom and up sides of 9in pie plate.
- Carefully spoon half the ice cream into crust.
- Drizzle with half the chocolate syrup.
- Swirl with a knife.
- Carefully top with remaining ice cream.
- Drizzle with remaining syrup.
- Swirl with a knife.
- Cover and freeze until serving.
Nutrition Facts : Calories 307.6, Fat 18.5, SaturatedFat 11.3, Cholesterol 50.5, Sodium 165.2, Carbohydrate 34.2, Fiber 1.4, Sugar 27.9, Protein 4
FREEZER MUD PIE
We enjoyed this pie while on a trip to California more than 20 years ago. I came home and developed my own recipe. It's always a hit!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 10 minutes. Cool on a wire rack. , In a large bowl, beat chocolate ice cream and coffee ice cream. Spoon into crust. Cover and freeze 8 hours or overnight. , For chocolate sauce, in a small saucepan, melt butter and chocolate over low heat; stir until smooth. Stir in sugar, salt and evaporated milk. Bring to a boil, stirring constantly. Remove from heat; stir in vanilla. Set aside., Remove pie from the freezer 15 minutes before serving. In a small bowl, beat cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. Serve with pie and chocolate sauce.
Nutrition Facts : Calories 731 calories, Fat 46g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 416mg sodium, Carbohydrate 79g carbohydrate (60g sugars, Fiber 3g fiber), Protein 8g protein.
3-INGREDIENT FROZEN MUD PIE
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
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.
BEST MUD PIE
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
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
MUDSLIDE PIE
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
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
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