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Freezer Mud Pie

 Freezer Mud Pie
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!
8 ServingsPrep: 25 min. + freezing


  • 1-1/2 cups chocolate wafer crumbs
  • 1/3 cup butter, melted
  • 1 quart chocolate ice cream, softened
  • 1 quart coffee ice cream, softened
  • 2 tablespoons butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 can (5 ounces) evaporated milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar


  • Preheat oven to 350°. 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 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 8 hours or overnight.
  • For chocolate sauce, in a small saucepan, melt butter and chocolate
  • over low heat; stir until smooth. Stir in sugar, salt and evaporated

2 of 2

Freezer Mud Pie (continued)

Directions (continued)

  • milk. Bring to a boil, stirring constantly. Remove from 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.