BEST MUD PIE
A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!
Provided by Lisawas
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 8h35m
Yield 12
Number Of Ingredients 7
Steps:
- Freeze the crust until firm, about 30 minutes. 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 warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). 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.
Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g
MUD PIE
Provided by Food Network
Categories dessert
Time 6h30m
Yield 1 very large pie
Number Of Ingredients 6
Steps:
- Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.
MINI ITALIAN MUD PIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 11m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Arrange pie tins on serving platter. Warm hazelnut spread for 40 seconds on high in microwave. Spread 1/4 of the spread into each little pie crust and cool 1 minute. Place 1 large scoop coffee ice cream in each tin to fill pies. Top pies with whipped cream and garnish pies with chocolate covered espresso beans.
- Serve with coffee and anise liqueur (recommended: Sambuca).
INDIVIDUAL MUD PIES
Mud pies come in handy as a great use of leftovers or trimmings of chocolate cakes, cookies, or brownies. They are a great opportunity to get creative with your desserts, since there is really no "wrong" way to make them. The point is just to create a rich, gooey dessert with a crumbly crust. This particular version incorporates chocolate cake, chocolate mousse (which can also be served on its own or used to ice a cake or cupcakes), and fudge sauce. Additional toppings are limitless. Because they are such a messy dessert, I like to prepare and offer mud pies in individual martini glasses, wineglasses, or tumblers-it makes it much easier to serve and enjoy. You can, if you prefer, fill one 9-inch pie dish, using the same method, and slice it to serve. Cake trimmings can be collected and frozen for up to 2 months in advance, or you can bake 1/2 recipe Devil's Food Cake (page 98) in a 9-inch square baking pan, cut it into 1-inch cubes, and allow them to sit out and get slightly stale overnight.
Yield makes 6 individual desserts
Number Of Ingredients 13
Steps:
- Roughly chop the cake trimmings and put them in a mixing bowl with the espresso. Mash them together with a fork until the cake has completely crumbled and the liquid is evenly distributed. Set aside.
- To make the chocolate mousse: Heat 3/4 cup heavy cream in a heavy saucepan over medium heat until it just begins to simmer. While the cream is heating, whisk together the egg yolks, sugar, and salt in a mixing bowl for 1 minute, then add the hot cream in a slow stream, whisking vigorously until combined.
- Pour the custard back into the saucepan and cook over low heat, stirring constantly with a rubber spatula or wooden spoon, until the custard registers 160˚F on a kitchen thermometer. (It is important to stir constantly and scrape the bottom and sides of the pan, because you don't want the eggs to cook through and solidify. If you do notice some solids, strain the custard when you remove it from the heat.)
- Remove the custard from the heat and pour it into a bowl. Stir in the vanilla and set aside.
- Heat the chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the chocolate is melted. Add a large spoonful of custard to the chocolate, mix it together, then pour the chocolate into the custard, stirring constantly as you pour.
- Whip the remaining 1 1/4 cups cream in a standing mixer fitted with the whisk attachment on medium-high speed until it forms firm peaks. Whisk a large spoonful of whipped cream into the chocolate custard to lighten the consistency, then gently but thoroughly fold in the remaining cream.
- Cover the bowl with plastic wrap, and let the mousse chill in the refrigerator for at least 1 hour or overnight.
- To make the fudge sauce: Heat the chocolate, cream, corn syrup, and butter in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the chocolate has melted entirely and the ingredients have combined. Remove the bowl from the heat, and let the fudge sauce sit at room temperature to cool.
- Scoop a large spoonful of cake crumbs into each of 6 serving glasses (martini glasses, wineglasses, or small tumblers work well) and press the cake with your fingers to form a dense layer over the bottom of the glass. (Save about half the crumbs to make a second layer.)
- Distribute the chocolate mousse evenly among the 6 glasses. Shake each glass slightly so that the mousse settles.
- Add another spoonful of cake crumbs to cover the mousse.
- Pour the fudge sauce in a thin layer (about 1/4 inch thick) to coat the crumbs, then put the glasses in the refrigerator until the dessert sets, about 30 minutes or up to 24 hours.
- Once the dessert has set, top each with whipped cream and any other toppings you have chosen. Serve the desserts immediately or within 2 hours.
- The espresso or liqueur adds another element of flavor to the dish, but for a noncaffeinated, nonalcoholic version, you can use simple syrup instead. To make the simple syrup, put 1/2 cup water and 1/2 cup sugar in a saucepan and bring to a boil over medium-high heat. Stir and continue to boil until the sugar has fully dissolved. Remove the pan from the heat and cool the syrup to room temperature before using.
MUD PIE
This dessert, while really sophisticated but oh-so-very-good, is a godsend, in all sorts of ways. First of all, this recipe makes two pies, one of which you can store in the freezer, all ready to serve whenever you need it. Second, the pies are simple to make. Finally, in just this one dessert are three things most of us love when it comes to treats: Oreos, coffee ice cream and fudge sauce. What could be better than that?
Provided by Food Network
Categories dessert
Yield Makes two 9-inch pies
Number Of Ingredients 6
Steps:
- Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates.
- Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer.
- Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool.
- When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.
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