Freezer Mud Pie Recipe
Freezer Mud Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing

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

Nutritional Facts

1 piece: 731 calories, 46g fat (27g saturated fat), 122mg cholesterol, 416mg sodium, 79g carbohydrate (60g sugars, 3g fiber), 8g protein.

  • 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
  1. 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.
  2. In a large bowl, beat chocolate ice cream and coffee ice cream. Spoon into crust. Cover and freeze for 8 hours or overnight.
  3. 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.
  4. 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.
  5. 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.
Originally published as Mud Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p59

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