Mud Pie
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Mississippi is usually named as the origin of mud pie. According to original definitions of Mississippi Mud Pie, it is a gooey chocolate filling on a cookie crust, usually served with ice cream. The following variation of it more closely resembles Hawaiian Hula Pie — a cookie crust topped with ice cream and a chocolate fudge sauce. Call it what you will, this dessert is a guaranteed crowd pleaser!
Substitute any flavors of ice cream to personalize this pie. I have found that buying two 1 1/2 quarts of ice cream and splitting them between two pies works great. There is plenty of ice cream. One pack of Oreos makes two pies. Vanilla cream sandwich cookies {blonde Oreos} are a good substitute for Oreo cookies if a vanilla crust would taste better with your choice of ice cream.
When I’m making this for kids or just don’t want to use coffee ice cream, I like to use a combo of a chocolate ice cream {such as double chocolate fudge brownie} and a vanilla ice cream {such as caramel pecan swirl}. For store-bought brands, Dreyer’s Slow-Churned Ice Cream is a lower-fat option that is still rich and creamy. Top the pies with toffee sauce and homemade whipped cream.
| Mud Pie |
- Crust
- 22 Oreo cookies, smashed
- 2 Tbsp butter, melted
- Ice cream filling
- 1 quart dark fudge ice cream {or another flavor of your choice}
- 1 quart coffee ice cream {or another flavor of your choice}
- Chocolate Toffee Sauce
- 4 squares unsweetened chocolate
- 2/3 cups cold water
- 1/3 cup sugar
- 3 Tbsp butter
- 1 tsp vanilla
- 8 ounces Heath toffee bar chunks
- Homemade Whipped Cream
- 1/2 pint of heavy whipping cream
- 1/2 – 1 tsp vanilla, to taste
- 1/2 Tbsp sugar, to taste
- Mix the crumbled Oreo cookies and butter.
- Press the mixture into a pie pan.
- Cover the crust with plastic wrap and place it in the freezer to harden for at least 30 minutes.
- While preparing the crust bring the ice cream out of the freezer to soften.
- Layer the ice cream into the cookie crust.
- Return the pie plan to the freezer and let it freeze completely.
- Then cover the pie with plastic wrap until you are ready to serve it.
- Melt the chocolate in the water over low heat, stirring constantly.
- Mix in the sugar, stirring for two minutes to thicken.
- Remove the pan from the heat and add the butter and vanilla.
- Prior to serving, stir in the Heath bar chunks.
- Mix the ingredients together and beat on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment. It will take several minutes for the liquid cream to transform into fluffy peaks.
- If you beat the whipping cream until it is too stiff you can add more cream and continue beating. This is also a good trick if you are using leftovers the next day. Leftover whipped cream often starts to separate and lose its form. Simply add more cream (if need be) and whip it again.
- Remove the ice cream pie from the freezer when you are ready to serve.
- Top the pie with homemade whipped cream, chocolate toffee sauce and chocolate shavings (or additional Heath bar chunks).
Tags: chocolate, coffee, hula pie, ice cream, Mississippi mud pie, mud pie, Oreo
Tue, Dec 29, 2009
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