Mud Pie

A Mud Pie is coffee ice cream in an Oreo® cookie pie shell, with chocolate syrup and whipped cream. I list here several recipes that you can use for Mud Pie, depending on the level of difficulty and the availability of the ingredients.
More recipes:


  1  quart Coffee ice cream
  1        Oreo® brand chocholate cookie pie crust 9 inch
  3/4 cup  Fudge or 1/4 cup Chocholate Syrup
           Whipped cream to taste
           Chopped peanuts (optional)
You will need the ingredients above for the easy version of this recipe. Simply let the ice cream soften to a frozen custard consistency, but do not let it melt. You can do this by leavig t in the refridgerator for about 20 minutes, or you can soften it by chopping it in a food processor. The food processor gives a better consistency for spreading, but it is messy.

Pour the ice cream into the pie crust and place in the freezer.

Once hardened, remove from the freezer and spread the fudge topping or pour on the chocholate syrup and return to the freezer. If you use the syrup, it will spead over the top of the pie. If you use the fudge it will be more stiff and will hold some of its shape above the mud pie (which is why you can use more fudge than you would use syrup).

When ready to serve, slice into 6 pieces and spread the whipped cream.

Optionally top with chopped peanuts.


If you can not find coffee ice cream, or if you would like a stronger vanilla flavor in your mud pie, then use vanilla ice cream instead of coffee ice cream, but soften it in the food processor and mix the quart of ice cream with enough instant coffee crystals to make 4 cups of coffee. Adjust the amount of instant coffee to taste. (The vanilla ice cream plus instant coffee option turns out very good).

If you can not find an Oreo® brand chocholate cookie pie crust, you can make one from a half a 20 oz package of Oreo cookies finely crushed (double filling optional), mixed with 1/2 Stick Butter or margarine melted (= 1/8 lb = 1/4 cup). Press the resulting mixture firmly into a 9 inch pie tin and freeze.

In place of the fudge or chocholate syrup you can use 1/2 cup confectioners surgar mixed with 1/3 stick butter or margarine, 4 oz evaporated milk and 3 Tbsp cocoa powder, cooked over medium heat, stiring constantly for 8 minutes. Let the mixture througly cool and add on top of the frozen ice cream.

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Copyright © 2005 Clifford Neuman
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