Mississippi Mud Pie
Published by Robert Rose
Ice cream pies were all the rage for dessert in the ’60s and ’70s and they’ve never really gone out of style. Although this dessert is related to the humble ice cream pie, it has been taken up a notch.
Make Ahead RecipeYes
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Equipmentelectric mixer, food processor
Taste and Texturebuttery, chocolatey, creamy, nutty, rich, sweet
Type of Dishfrozen dessert, pie
- 20 chocolate sandwich cookies
- ¼ cup (50 mL) butter, melted
- 1 quart (1 L) premium-quality coffee ice cream, softened, divided
- 1 cup (250 mL) store-bought chocolate fudge or caramel sauce or Bourbon Fudge Sauce, Hot Fudge Sauce or
In a food processor fitted with metal blade, process cookies until crumbs form. Add butter and process until finely ground. Press onto bottom and up side of prepared pie plate. Freeze for 30 minutes or until firm.
Spread half of the ice cream in prepared crust. Drizzle evenly with fudge sauce and sprinkle with half of the chocolate chips. Return to freezer until ice cream firms up a bit. Spread remaining ice cream over pie and return to freezer.
In a bowl, using an electric mixer, whip cream, confectioner’s sugar and vanilla until soft peaks form.
Spread whipped cream over pie and sprinkle with almonds and remaining chocolate chips. Return to freezer for several hours or until completely frozen.
Variation: Substitute cookies and cream or mint chip ice cream for the coffee. If using mint chip ice cream, use fudge sauce, not caramel.
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