Best Mud Pie
Traditionally Punxsutawney Phil almost always sees his shadow, predicting 6 more weeks of winter. I’m crossing my fingers he doesn’t this year and we enjoy an early Spring. In the West we need measurable moisture so it’s official, I’m hoping for warmer, rainy, Spring days ahead. Regardless of what the groundhog sees, I’m making Best Mud Pie, with a cherry on top!
Some of you may not care for mocha or coffee flavor. Actually you can make Best Mud Pie with chocolate ice cream and it’s still plenty muddy for most! To make the crust you can use buy a prepared cookie crust or pricey chocolate wafers. Like you, I believe in being fabu-less, so I buy the cheapest chocolate animal crackers I can find at my big discount store and turn them into crumbs in my food processor.
Preheat oven to 325. Combine crumbs, sugar and butter and blend thoroughly. Pack mixture firmly into a 9-1/2″ deep-dish pie pan, (if you have one or a regular 9″ works too), and press firmly to bottom and sides, bringing crumbs evenly up to the rim. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
Soften 2 cups of ice cream and mix with chocolate chips. Spread over the pie crust and cover with plastic wrap and freeze for 2 hours.
Ready for the muddy layer? Carefully heat the topping, 1-1/2 cups of hot fudge for 30 seconds to 1 minute in the microwave. You want it to be pourable, not warmed, do not heat it up. Pour into a bowl and add crushed sandwich cookies. Remove the pie from the freezer and layer fudge sauce and crushed cookies mixture over the ice cream-chips layer. Cover and return to the freezer for another 2 hours.
Measure 2 more cups of ice cream and soften it, for about 10 minutes. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap and freeze for 2 more hours. Next remove pie and frost the top of the pie with the whipped topping. Sprinkle with the reserved 2 tablespoons of cookie crumbs. Cover with plastic wrap and return to the freezer for 2 more hours to freeze the whipped cream layer.
Cut pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.
Best Mud Pie serves 12 richly and is party perfect. February 2nd is a special day in our family. It’s the day our oldest daughter was born. So, Happy Birthday sweet Jen, and happy Groundhog Day to all.
Making crusts, chopping nuts, shredding chocolate curls or cheese, here’s one of my favorite must have kitchen tools. I honestly don’t know how I ever made a thing without my 11-cup Cuisinart Food Processor. Tell your honey you’d adore one for Valentine’s Day and I’ll keep posting recipes that will help you use it!
Best Mud Pie
- For Crust:
- 1-1/4 cups Chocolate Cookie Crumbs
- 3 Tablespoons sugar
- 1/3 cup melted butter or margarine
- For Filling
- 1 quart coffee ice cream
- 1 (12 ounce) package miniature chocolate chips
- 1 (12 ounce) jar hot fudge topping
- 2/3 of a (14.3 ounce) package crushed chocolate sandwich cookies
- 1 (8 ounce) container frozen whipped topping, thawed
- 3/4 cup chocolate syrup
- For Garnish
- 12 long stem maraschino cherries, if desired
- Preheat oven to 325˚ degrees.
- Make a chocolate cookie crumb crust by combining 1-1/4 cups ground chocolate cookies, sugar and butter. Mix well and pour into a 9-1/2" deep dish pie pan. Press firmly to bottom and sides, bringing crumbs evenly up to the rim. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
- 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 pourable, 30 seconds to 1 minute (do not let the sauce get very warm). 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. Top with a long stemmed maraschino cherry if desired and enjoy.
Makes 12 servings.