Mississippi Mud Pie With Ice Cream Recipes

CHART HOUSE MUD PIE RECIPE:

Steps:

• In a food processor, whirl chocolate wafers or Oreo Cookies to fine crumbs. Add butter; whirl another 5 to 10 seconds. Reserve 1/4 cup of the crushed Oreos for garnishing the top of the pie. Press crumb mixture firmly and evenly into a 9-inch pie plate or a springform pan. Note: I like to line the pan with plastic wrap. Makes for easier removing of the ice cream pie when time to cut it.
• Spread softened ice cream over the pastry-lined pan. Cover with plastic wrap and freeze until ice cream is firm.
• When ice cream is firm, remove from refrigerator. Remove plastic wrap from the top. Also remove the sides of the springform pan. Spread the top with fudge topping.
• NOTE: It helps to place the fudge sauce in freezer for a time to make the spreading easier. Work quickly. If the chocolate starts to thin and soften, immediately return the Mud Pie to the freezer for a short time before proceeding (I learned this the had way!)
• Cover completed Ice Cream Mud Pie with plastic wrap. Place in freezer approximately 10 hours to completely set.
• Serve frozen, but let the pie set out of the freezer for about 10 minutes before slicing and serving.
• To slice this pie, run a sharp knife under hot water, then dry it off with a paper towel or dish towel just before slicing. Slice into eight (8) portions and serve on chilled individual dessert plates with chilled forks.
• Top with prepared whipped cream or whipped topping. Drizzle with caramel sauce and sprinkle slivered almonds and/or Oreo cookie crumbs over the top of each portion.
• Makes 8 servings.

BEST MUD PIE

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.

FROZEN MUD PIE

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.

MISSISSIPPI MUD ICE CREAM PIE RECIPE

Steps:

• Gather the ice cream, bourbon, and pie crust.
• Soften the vanilla ice cream in the refrigerator for about 20 minutes. Mix in 2 tablespoons of bourbon.
• Spread it evenly over the cookie crust. Freeze until ready to assemble.
• Gather the remaining ingredients.
• In a microwaveable bowl, combine chocolate, brown sugar, granulated sugar, heavy cream, and corn syrup. Microwave about 3 minutes, whisking every 30 to 60 seconds.
• When the mixture is combined and has thickened slightly, whisk in the butter, vanilla, and the remaining 1 tablespoon bourbon. Keep warm.
• Remove pie from freezer. Top with half the fudge sauce and half of the chopped pecans. Freeze for about an hour.
• Soften the coffee ice cream in the refrigerator for about 20 minutes. Spread over the now firm first layer. Mound the coffee ice cream in the center as necessary.
• Top with more fudge sauce, reserving some to pass at the table. Top with the remaining chopped pecans.
• Decorate with whipped cream and cover loosely. Freeze for at least four hours, preferably overnight. Serve with the reserved warm fudge sauce.

MISSISSIPPI MUD ICE CREAM PIE

Steps:

• Buy or make crust.
• Fill with softened ice cream; top with fudge topping; sprinkle with walnuts and freeze for several hours or overnight.
• Serve with whipped cream and a maraschino cherry on top.

MISSISSIPPI MUD PIE WITH ICE CREAM

Steps:

• Combine cream and water and bring to boil.
• Put chocolate chips in blender and add cream mixture; blend about 1 minute until thick and creamy.
• Put half of mixture over the pie crust. Top with ice cream.
• Top with remaining fudge sauce. Top sauce with Cool Whip and pecans.
• Place in freezer until ready to use.

MISSISSIPPI MUD PIE

Steps:

• Crust: Melt butter and set aside. Line a 9-inch ovenproof glass pie plate with a 12-inch square aluminum foil tightly out over the rim of the pie plate (use a folded towel to press.) Break the Oreos into small pieces and process in a food processor until fine crumb. In a bowl mix the crumbs with the melted butter until well combined. Turn the mixture into the lined pie plate and distribute evenly with your fingertips working on the sides first and then the bottom. Freeze several hours or overnight.
• Filling: Let the ice cream soften in the refrigerator for about 10 minutes. When the pie is frozen remove the foil from the crust. Gently replace the pie back into the glass pie shell. Spread the ice cream into the pie mounding it high in the center. Freeze the pie and prepare the glaze.
• Glaze: Chop chocolate fine and set aside. Place the water, corn syrup and butter in a small saucepan over moderate heat. Stir until mixture reaches a boil. Add the chopped chocolate and remove from heat. Whisk until homogenous. Cool mixture to room temperature. Pour the cooled glaze carefully over the frozen ice cream to cover the top of the pie. Do not let the glaze pour over the sides! Use a spatula to spread if necessary and work quickly before it hardens. Return the pie to the freezer until it hardens for 3 more hours. You can serve or wrap tightly and keep frozen for later use.