Mississippi Mud Pie
Mississippi Mud Pie is a chocolate lover’s dream! A cookie crust, layers of fudge, coffee or chocolate ice cream, and whipped topping make this a dessert everyone will devour.
Servings: 10 slices
Cost: $11.23
Equipment
- Pie pan 9 to 9.5-inch, deep dish if possible
- Blender or food processor
- Stand mixer or hand mixer
Ingredients
Crust (or use a pre-made Oreo cookie crust—see note 1)
- 4 tablespoons unsalted butter melted
- 1-3/4 cups Oreo crumbs or other chocolate sandwich cookie, 24 cookies
- 1/8 teaspoon salt optional
Fudge Layer (or use 1 jar hot fudge sauce)
- 4 tablespoons unsalted butter cut into tablespoons
- 1/2 cup granulated sugar
- 1/2 cup Dutch process cocoa powder recommended: Hershey’s special dark cocoa powder
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1-1/2 teaspoons vanilla extract
Final Layers
- 1 (48-ounce) container coffee fudge ice cream or chocolate ice cream, see note 1
- 3/4 cup heavy cream see note 2
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 to 3 Oreos optional, for topping
Instructions
- Oreo Crust: Preheat oven to 350°F (175°C). Lightly grease a pie pan with cooking spray. Melt the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) In a blender or food processor, process the whole cookies (don’t separate cookie from cream) until they are fine crumbs (reblend any large chunks). Measure the crumbs and add to a large bowl. Add salt. Use a spatula to scrape in every bit of butter and mix until well combined.
- Finish Crust: Empty the crumb mixture into the prepared pan. Using your fingers, press the crumbs into the bottom of the pan and up the sides. Use the bottom of a flat 1-cup measuring cup to thoroughly compress the crumbs into a firm crust. Bake 10 minutes, then remove and set aside to fully cool.
- Fudge: Meanwhile, prepare the fudge. Cut butter into 4 equal-sized slices and place in the bottom of a heavy-bottomed, medium pot. Place over medium heat and add the sugar, cocoa powder, heavy cream, and salt. Using a whisk, briskly mix until ingredients are combined and butter is fully melted. Remove from heat. Whisk in vanilla extract. Let stand to cool (it will thicken as it cools).
- Assemble Pie: Add 1/2 of the fudge mixture to the cooled pie crust, and gently coax along the bottom into an even layer. Freeze for 10 minutes. Then add scoops of ice cream, gently compressing into a solid compact layer—you should use the entire container of ice cream. Smooth the top with the back of a table knife and place in the freezer for 10 minutes. Remove the pie and spoon small amounts of the remaining fudge all over the top. Gently coax into an even layer—this takes some patience!
- Whipped Cream: Use a stand mixer fitted with a whisk attachment (or a hand mixer) to combine the heavy cream, powdered sugar, vanilla, and salt. Whisk on high speed until you get soft peaks. Gently dollop the whipped cream and smooth into an even layer on top of the fudge layer. If desired, crush up 2–3 Oreos (I just break them with my fingers) to garnish the top. Freeze until completely solid, about 4–8 hours, then cut and serve (see note 3). Promptly return any leftovers, covered tightly, to the freezer.
Video
Notes
Note 1: Short-cut Mud Pie: To make an easier version, here are the main short-cuts:
- Use a store-bought Oreo cookie crust (no need to bake it beforehand—it's ready to go!)
- Buy a jar of hot fudge sauce (about 12 ounces)
- Replace the from-scratch whipped cream topping with an 8-ounce container of frozen whipped topping (fully thawed).
Nutrition
Serving: 1serving | Calories: 601kcal | Carbohydrates: 38g | Protein: 5.1g | Fat: 31g | Cholesterol: 138.7mg | Sodium: 486.2mg | Fiber: 1.1g | Sugar: 34g