Ultimate Mud Pie Recipes

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ULTIMATE MUD PIE



Ultimate Mud Pie image

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

Chocolate crumb crust
1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons unsalted butter, melted, plus more for the pie pan
1 tablespoon sugar
Filling
3 cups half-and-half
2/3 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
4 large egg yolks
5 ounces high-quality bittersweet or semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate wafer crumbs, for garnish

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.

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.

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

ULTIMATE FROZEN MUD PIE DESSERT



Ultimate Frozen Mud Pie Dessert image

Coffee and chocolate combine to create a make-ahead mocha dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 9

Number Of Ingredients 7

1 pint (2 cups) coffee-flavored frozen yogurt
3/4 cup chocolate cookie crumbs
2 tablespoons sugar
2 tablespoons butter or margarine, melted
1/2 cup caramel topping
2 tablespoons finely chopped pecans
1 1/4 cups Cool Whip fat-free frozen whipped topping, thawed

Steps:

  • Remove frozen yogurt from freezer to soften. Spray 8-inch square pan with cooking spray. In small bowl, mix cookie crumbs and sugar. Stir in butter until crumbly and well blended. Press in pan. Freeze about 10 minutes or until set.
  • Spread slightly softened yogurt evenly over crust. Freeze about 1 hour or until firm.
  • In small bowl, mix caramel topping and pecans. To serve, top each serving with generous 2 tablespoons whipped topping. Carefully pour 1 tablespoon caramel mixture over top.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

MISSISSIPPI MUD PIE



Mississippi Mud Pie image

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup butter, softened
1 package (5.9 ounces) instant chocolate pudding mix
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

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