Mud pie – yum! This is a go-to dessert recipe for our family. It is my mother-in-law’s recipe and definitely one of my favorites. As I mentioned yesterday, I decided to branch out on the main course. However, I wanted to serve my mother-in-law one of her favorite desserts for her own birthday. She is often making it for others, and it is about time this recipe celebrated her. When I told my kids we would be making mud pie, they were pretty disgusted by the thought. They were convinced they wouldn’t want any and were shocked that I was going to even attempt it. It’s funny because I’m pretty sure they have had this dessert before, so it was surprising to me they really thought it would be made of mud. It took them making it with me to be convinced to try it after dinner. They gobbled it all up.
Marvelous Mud Pie Recipe
32 Oreo Cookies
1/2 cup (1 stick) butter
* Note: If using pie pan instead of springform pan, use 22 Oreos and 1/3 cup butter instead
2 squares unsweetened chocolate OR 6 Tbsp cocoa and 2 Tbsp butter
1/2 cup sugar
1 Tbsp butter
2/3 cup evaporated milk
1 quart coffee ice cream (I really love using Starbuck’s Java Chip)
1 cup whipping cream – I always like to make my homemade version
Optional Toppings: chopped nuts, chocolate sauce, carmel
Crush cookies to fine crumbs with a rolling pin. I use my food processor instead. Add melted butter. Mix well. Grease bottom and sides of a spring form pan. Press crumb mixture on the bottom and part way up the sides of the pan. Try to get an even press (Option B is to press your crust into the bottoms and sides of a 9″ pie plate). Chill in freezer.
Melt chocolate over a double boiler. If you do not have a double boiler, place a glass bowl with the chocolate on top of a pan, filling the bottom pan part way with water. Once melted, stir in 1 Tbsp butter and sugar. Add evaporated milk slowly. Cook for 2 minutes over hot water, stirring. Remove from heat to cool and thicken. Stir occasionally.
Allow ice cream to melt slightly so it is easier to remove from container and place on top of the Oreo cookie crust, spreading evenly. I like to mound it slightly in the center. Place back in freezer.
Once chocolate mixture is cooled completely, spread it on top of the ice cream and place in freezer until ready to serve.
Serve with a dollop of whipping cream and optional toppings (chopped nuts, caramel and chocolate).
Any coffee ice cream will work, but I decided to do the Java Chip Frappuccino ice cream by Starbucks because we just love it so much. I really think it made it even that much better. My husband really likes it with vanilla also, so that’s definitely an option.
I let my ice cream soften a bit before scooping it into the pan.
Here is the table setting.