Mud Pie
A crisp graham cracker crust layered with hot fudge, coffee and chocolate ice cream, and whipped cream.
Equipment
- 9" pie plate or spring form pan
Ingredients
- 1 pint coffee ice cream
- 1 pint chocolate ice cream
- 2 cups heavy cream, cold
- ⅓ cup confectioners' sugar
- ½ cup hot fudge
- chocolate shavings or extra hot fudge for garnish
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 7 tbsp butter, melted
- ¼ tsp salt
Instructions
- Preheat the oven to 350℉. Combine the crust ingredients in a bowl and toss to coat the crumbs evenly with the butter.
- Using the bottom of a measuring cup, press the crumbs evenly into the pie plate or spring form pan. Bake for 8-10 minutes, until golden and fragrant. Cool completely.
- Spread a layer of hot fudge on the bottom of the crust. Freeze for 10 minutes.
- Let the coffee ice cream soften slightly, then spread in an even layer over the hot fudge. Cover with plastic and freeze until firm. Repeat with chocolate ice cream, creating another layer on top of the coffee.
- Beat the cream and confectioner's sugar with a mixer until soft peaks form. Spread with a spatula over the top of the pie. Freeze again until firm.
- Remove from freezer and temper for 10 minutes before slicing and serving. Garnish with chocolate shavings or extra hot fudge.
Mud Pie
A crisp graham cracker crust layered with hot fudge, coffee and chocolate ice cream, and whipped cream.
Equipment
- 9" pie plate or spring form pan
Ingredients
- 1 pint coffee ice cream
- 1 pint chocolate ice cream
- 2 cups heavy cream, cold
- ⅓ cup confectioners' sugar
- ½ cup hot fudge
- chocolate shavings or extra hot fudge for garnish
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 7 tbsp butter, melted
- ¼ tsp salt
Instructions
- Preheat the oven to 350℉. Combine the crust ingredients in a bowl and toss to coat the crumbs evenly with the butter.
- Using the bottom of a measuring cup, press the crumbs evenly into the pie plate or spring form pan. Bake for 8-10 minutes, until golden and fragrant. Cool completely.
- Spread a layer of hot fudge on the bottom of the crust. Freeze for 10 minutes.
- Let the coffee ice cream soften slightly, then spread in an even layer over the hot fudge. Cover with plastic and freeze until firm. Repeat with chocolate ice cream, creating another layer on top of the coffee.
- Beat the cream and confectioner's sugar with a mixer until soft peaks form. Spread with a spatula over the top of the pie. Freeze again until firm.
- Remove from freezer and temper for 10 minutes before slicing and serving. Garnish with chocolate shavings or extra hot fudge.