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
OREO MUD PIE RECIPE
This no-bake mud pie has an Oreo cookie crust, a layer of homemade chocolate pudding, and a fluffy whipped cream topping. It's cool, creamy and totally irresistible!
Provided by LifeMadeSimpleTeam
Categories Dessert
Time 5h15m
Number Of Ingredients 16
Steps:
- Remove 4 Oreo cookies from the package and set aside. In a food processor (or a large ziploc bag with a rolling pin) crush remaining Oreo (filling intact) cookies until fine crumbs form. Add butter and salt, pulse or mix to combine.
- Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling
- In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
- To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups heavy cream, sugar, salt, and espresso powder. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch and the egg yolks until a thick paste forms.
- Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
- Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer AND is thick like pudding (the thicker, the better), about 5-8 minutes. Pour over the sieve to remove any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools the mixture will thicken.
- Pour warm mixture into the chilled crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch.
- When ready to serve in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Spread over the pudding, then remove the filling from the remaining 4 Oreo cookies and crumble over top.
- Keep refrigerated until ready to serve.
Nutrition Facts : ServingSize 8 serving, Calories 698 kcal, Carbohydrate 35 g, Protein 6 g, Fat 60 g, SaturatedFat 36 g, Cholesterol 271 mg, Sodium 207 mg, Fiber 2 g, Sugar 25 g
SMART-CHOICE CHOCOLATE MUD PIE
A twist on classic mud pie, this one's got a crust of crushed vanilla wafers and pecans and a layer of Neufchatel before chocolate comes into the picture.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Combine wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate.
- Bake 10 min.; cool.
- Beat Neufchatel and sugar in medium bowl with mixer until blended. Gently stir in 1 cup COOL WHIP; spread onto bottom of crust.
- Whisk pudding mix and milk 2 min.; spoon over Neufchatel layer.
- Refrigerate 3 hrs. or until firm.
- Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CAROLINA MUD PIE
Steps:
- For the crust: Add the chocolate sandwich cookies to a food processor and pulse until finely ground, then add the salt and pulse again to combine. Drizzle the melted butter into the food processor while running until the mixture resembles wet sand. Press the mixture evenly and firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 30 minutes to 1 hour.
- For the pie: Stir together the chocolate with the condensed milk and vegetable oil in a small saucepan over medium-low heat and cook, stirring constantly, until smooth, melted and combined. Pour the chocolate mixture into the bottom of the chilled pie crust, using an offset spatula to spread into an even layer. Sprinkle the pecans over the chocolate layer and set aside.
- In a medium bowl, whisk together the pudding mix with the cold milk until very thick. Fold 1/2 cup whipped topping into the pudding, then spread evenly over the chocolate layer. Top with the remaining whipped topping. Refrigerate until set, 4 hours or up to overnight.
- For the garnish: Add the heavy cream and chocolate chips to a small bowl. Microwave for 30 seconds, then stir and microwave again for 10 seconds more. Repeat in 10-second increments until the chocolate is smooth. Sprinkle the pie with the crushed cookies and chopped pecans, then drizzle with the chocolate before serving.
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
SMART-CHOICE EASY NO-MELT CHOCOLATE SUNDAE PIE
How does one make a Smart Choice Easy No-Melt Chocolate Sundae Pie? Just swap out the ice cream for whipped topping and vanilla pudding!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup COOL WHIP; refrigerate until ready to use.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spoon into crust. Mix melted chocolate and condensed milk; spoon over pie. Swirl gently with knife.
- Freeze 6 hours or until firm. Let pie stand at room temperature 15 min. before serving to soften slightly. Top with reserved COOL WHIP.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MISSISSIPPI MUD PIE
This indulgent American-style dinner party dessert has layers of Oreo biscuits, brownie, chocolate custard and whipped cream
Provided by Katy Greenwood
Categories Dessert, Treat
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
- To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn't touch the water), or in short bursts in the microwave.
- In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
- Pour into the baked biscuit case and return to the oven for 15-20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
- Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
- Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
- Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.
Nutrition Facts : Calories 680 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
ULTIMATE MUD PIE
Provided by Julie Loria
Categories Milk/Cream Mixer Chocolate Dessert Bake Super Bowl Kid-Friendly Graduation Father's Day Back to School Backyard BBQ Chill Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
- 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
- 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
- 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
- 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
- 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.
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