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Mud Pie Recipe

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We enjoyed this pie while on a trip to California more than 20 years ago. I came home and developed my own recipe. It's always a hit!

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Mud Pie Recipe

Prep: 25 min. + freezing

Yield: 8 Servings

25 25

Ingredients

1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
1 quart chocolate ice cream, softened
1 quart coffee ice cream, softened
CHOCOLATE SAUCE:
2 tablespoons butter
2 ounces unsweetened chocolate
1 cup sugar
1/4 teaspoon salt
1 can (5 ounces) evaporated milk
1/2 teaspoon vanilla extract
WHIPPED CREAM:
1 cup heavy whipping cream
1 tablespoon sugar

Directions

In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat chocolate ice cream and coffee ice cream. Spoon into crust. Cover and freeze for 8 hours or overnight.
For chocolate sauce, in a small saucepan, melt butter and chocolate over low heat; stir until smooth. Stir in the sugar, salt and evaporated milk. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. Set aside.
Remove pie from the freezer 15 minutes before serving. In a small bowl, beat cream until it begins to thicken. Gradually add sugar; beat until soft peaks form.
Drizzle three stripes of chocolate sauce into a pastry bag; carefully add whipped cream. Pipe onto each slice of pie. Serve with remaining chocolate sauce. Yield: 8 servings.

Nutritional Facts 1 piece equals 731 calories, 46 g fat (27 g saturated fat), 122 mg cholesterol, 416 mg sodium, 79 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Mud Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p59

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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