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Mud Pie

Prep Time1 hour
Freezing Time10 hours
Total Time11 hours
Servings: 10 people

Equipment

  • Spring Form Pan

Ingredients

  • 1 3/4 cups chocolate cookie crumbs
  • 7 tbsp unsalted butter
  • 1 1/2 quarts coffee ice cream, softened
  • 1 1/4 cups hot fudge sauce
  • 1 pint heavy whipping cream
  • 1 tsp vanilla
  • 1 tbsp sugar

Instructions

  • Use 1 tablespoon butter to grease 9" spring form pan. Melt remaining 6 tablespoons butter and set aside to cool.
  • Pulse whole chocolate wafer cookies in food processor until they are fine crumbs. Transfer 1 3/4 cups crumbs to mixing bowl, reserve remaining crumbs for another use.
  • Pour butter over cookie crumbs and mix with your hand until the mixture resembles wet sand. Press crumb mixture firmly into greased pan, going up about 1/2" on the sides. Place crust in fridge and chill for 15-20 minutes while preheating oven to 350˚. Bake crust for 10-15 minutes, just until fragrent. Transfer to wire rack and cool completely.
  • Scoop softened ice cream over crust and use offset spatula to spread evenly over crust. Start in the center and work your way out, being careful as you get to the edges as you do not want to pull the crust into the ice cream. Cover with plastic wrap and freeze until firm, at least 5 hours.
  • After the ice cream is well frozen, make your hot fudge sauce (recipe below). Allow to cool for 20-30 minutes in liquid measuring cup so it will be easier to pour.
  • Once the fudge sauce has cooled, remove pie from freezer and pour fudge sauce evenly over ice cream. Cover with plastic wrap and return to freezer for at least 5 hours.
  • When you are ready to serve your mud pie, whip the cream with sugar and vanilla until stiff peaks just begin to form. Remove mud pie from freezer, cover with whip cream and remove spring form pan sides, slice and serve. Alternately, you can top individual slices with whip cream and store remaining mud pie in freezer and remaining whip cream in fridge.
  • If you like, sprinkle some of the reserved cookie crumbs on top of each slice.