CHART HOUSE MUD PIE - COPYCAT
Make and share this Chart House Mud Pie - Copycat recipe from Food.com.
Provided by lazyme
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Let ice cream stand at room temperature until softened.
- Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours.
- Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream.
- Top with some whipped cream.
- Garnish pie as a whole, or individual pieces, top with slivered almonds.
CHART HOUSE MUD PIE
This coffee ice cream pie goes so well with the Oreo cookie crumb crust.
Provided by Stephanie Manley
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Let ice cream stand at room temperature until softened. Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours. Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream. Garnish pie as a whole, or individual pieces, top with slivered almonds.
Nutrition Facts : Calories 505 kcal, Carbohydrate 62 g, Protein 7 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 68 mg, Sodium 294 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving
3-INGREDIENT FROZEN MUD PIE
This easy ice cream pie recipe requires just three ingredients and combines the flavors of coffee and chocolate.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Dessert Frozen Dessert Ice Cream Quick & Easy Pie Chocolate Coffee
Yield Serves 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F. Prick bottom of pie shell all over with a fork. Bake until golden brown and dry, 20-25 minutes. Let cool completely.
- Melt half of chocolate (1/2 cup) in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using the back of a spoon, spread chocolate over bottom and sides of pie shell. Freeze until firm and dry, about 5 minutes.
- Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but not soupy, 5-10 minutes. Fill pie shell with ice cream; smooth top. Freeze until firm, about 1 hour.
- Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using a fork, drizzle over pie. Freeze again until set, about 5 minutes. Transfer pie to a cutting board and let sit 10 minutes before slicing.
- Do Ahead
- Mousse can be made 2 days ahead; cover and chill.
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