Mud Pies Recipes

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.

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
• Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
• Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

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.

Steps:

• 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
• 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
• 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
• 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
• 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
• 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.

Steps:

• Mix margarine, flour and nuts; pat into a 13 x 9 inch pan.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes until lightly browned.
• First Layer:
• Mix confectioners sugar, Cool Whip, and cream cheese until smooth.
• Spread over cooled crust.
• Second Layer:
• Beat instant chocolate pudding, instant vanilla pudding, and milk until thickened.
• Careful spread over first layer.
• Cool until set in refrigerator.
• Top with remaining Cool Whip.
• Sprinkle shaved Chocolate on top for decoration.
• Refrigerate or freeze for up to two months.

Steps:

• In a medium saucepan bring milk, butter, sugar, and cocoa to a boil while stirring constantly. Boil for about 1 1/2 minutes. Add vanilla and peanut butter and stir well. Stir in oatmeal. Drop by any size onto waxed paper. Let cool and dry in a warm, dry place.

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.

Steps:

• Combine first 4 ingredients and bring to a rolling boil 1-1/2 minutes.
• Remove from heat and pour over oats. Mix well and add vanilla.
• Spoon onto cookie sheet lined with waxed paper.
• Keep refrigerated or they will go sugary!

Steps:

• Spoon Nutella into tart shells. Top each with ice cream; garnish with whipped cream and coffee beans.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a pie plate well.
• Combine sugar and butter or margarine in a mixing bowl. Blend in vanilla, salt, and beaten eggs. Stir in flour and cocoa . Stir in nuts. Pour mixture into pan.
• Bake 25 minutes, or until toothpick inserted halfway between center and edge comes out clean. Immediately prick holes in pie; spread fudge sauce over top. Cool.
• Beat cold whipping cream and confectioners' sugar in a chilled bowl until peaks form; spread over fudge sauce. Drizzle pie with additional fudge sauce. Refrigerate.

Steps:

• Finely crush 12 cookies; mix crushed cookes and butter in bowl.
• Press firmly on bottom of 9-inch pie plate.
• Stand remaining 14 cookies around the edge of the plate.
• Freeze for 10 minutes.
• Carefully spread chocolate ice cream into prepared crust.
• Scoop coffee ice cream into balls; arrange over chocolate layer.
• Freeze for 4 hours or until firm.
• Top pie with fudge topping, whipped cream and walnuts.