Mmmmmmmud Pie Food

CLASSIC MUD PIE

Steps:

• The day before serving, or early in the day prepare the crust and fill with ice cream.
• Remove ice cream from freezer. Let sit on counter while preparing crust.
• Crush Oreos in food processor.
• Add 3 tablespoons melted butter while using the pulsing action on the food processor.
• Press the crumbs into a 9 inch pie plate with deep sides, or a 9-10 inch springform pan or a 9x13 pan.
• Spoon softened ice cream into prepared crust. Be careful to not press too hard or crust will separate.
• Cover and store in freezer.

ULTIMATE MUD PIE

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.

MILE HIGH MUD PIE

Steps:

• Line an 8-quart bowl with overhanging plastic wrap.
• Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
• Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
• Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
• Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
• To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.