Ultimate Mud Pie Food

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CLASSIC MUD PIE



Classic Mud Pie image

Provided by Si Foster

Number Of Ingredients 9

1 package Oreo Cookies (14-15 oz, reserve 1/3 cup for topping pie)
3 tablespoons unsalted butter (melted)
1/2 gallon ice cream, any flavor
1 cup heavy whipping cream
1/3 cup granulated sugar
4 oz semi sweet chocolate (chocolate chips will work!)
2 tablespoons vanilla
1 cup heavy whipping cream
2 tablespoons powdered sugar

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



Ultimate Mud Pie image

Provided by Julie Loria

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Super Bowl     Kid-Friendly     Graduation     Father's Day     Back to School     Backyard BBQ     Chill     Potluck     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

Chocolate crumb crust
1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons unsalted butter, melted, plus more for the pie pan
1 tablespoon sugar
Filling
3 cups half-and-half
2/3 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
4 large egg yolks
5 ounces high-quality bittersweet or semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate wafer crumbs, for garnish

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.

CONTEST-WINNING MUD PIE



Contest-Winning Mud Pie image

"Coming from the South, we fell in love with this chocolate pie that's filled with pecans," Deboraha Woolard shares from Las Vegas, Nevada. "It could take all day to put together, but my version takes just 15 minutes of preparation before it's stored in the refrigerator until you're ready to serve."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

3 ounces semisweet chocolate, chopped
1/4 cup sweetened condensed milk
1 chocolate crumb crust (9 inches)
1/2 cup chopped pecans
2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided

Steps:

  • In a microwave, melt chocolate; stir in condensed milk until smooth. Pour into crust; sprinkle with pecans., In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread 1-1/2 cups of pudding mixture over pecans., Fold 1/2 cup whipped topping into the remaining pudding mixture; spoon over pudding layer. Top with remaining whipped topping. Chill until set.

Nutrition Facts : Calories 368 calories, Fat 19g fat (9g saturated fat), Cholesterol 12mg cholesterol, Sodium 348mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

3-INGREDIENT FROZEN MUD PIE



3-Ingredient Frozen Mud Pie image

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

1 (9") frozen pie shell, slightly thawed
6 ounces semisweet chocolate, chopped, divided
2 pints coffee ice cream

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.

MISSISSIPPI MUD PIE I



Mississippi Mud Pie I image

Very easy and deliciously creamy!

Provided by MARBALET

Categories     Desserts     Pies     Slab Pie Recipes

Time 30m

Yield 12

Number Of Ingredients 9

2 cups graham cracker crumbs
¼ cup white sugar
½ cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
¾ cup white sugar
8 ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
3 cups milk

Steps:

  • Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
  • Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
  • Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.

Nutrition Facts : Calories 440 calories, Carbohydrate 52.5 g, Cholesterol 46 mg, Fat 24.1 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 16.2 g, Sodium 480.9 mg, Sugar 42.2 g

MUD PIE



Mud Pie image

This dessert, while really sophisticated but oh-so-very-good, is a godsend, in all sorts of ways. First of all, this recipe makes two pies, one of which you can store in the freezer, all ready to serve whenever you need it. Second, the pies are simple to make. Finally, in just this one dessert are three things most of us love when it comes to treats: Oreos, coffee ice cream and fudge sauce. What could be better than that?

Provided by Food Network

Categories     dessert

Yield Makes two 9-inch pies

Number Of Ingredients 6

1 pound Oreo cookies, crushed
1/2 cup (1 stick) unsalted butter, melted
5 to 6 pints coffee ice cream, softened
10 ounces semi-sweet chocolate
2 tablespoons butter
1 tablespoon strong brewed coffee (instant is fine)

Steps:

  • Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates.
  • Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer.
  • Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool.
  • When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.

MUD PIE



Mud Pie image

Provided by Food Network

Categories     dessert

Time 6h30m

Yield 1 very large pie

Number Of Ingredients 6

1/2 pound butter, melted
3 cups chocolate sandwich cookie crumbs (recommended: Oreos)
1 gallon coffee ice cream (amount varies depending on size of the bowl)
2 cups chocolate fudge sauce
Whipped cream
Chocolate sauce

Steps:

  • Melt butter. Grind cookie crumbs in a food processor. Add butter to crumbs to make a formable consistency. Press into a very large pie pan leaving a slight mound in the center and the crust going all the way up on edge. Freeze the crust for several hours. Pack ice cream into a mixing bowl the same diameter as the pie pan. Freeze the ice cream in the bowl for several hours. Invert the ice cream onto the crust and work the ice cream out of the bowl. Pour fudge sauce on top of the mud pie. Cover with plastic and freeze again. Cut into slices to serve. Decorate with whipped cream and chocolate sauce.

BEST MUD PIE



Best Mud Pie image

A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!

Provided by Lisawas

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 8h35m

Yield 12

Number Of Ingredients 7

1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 quart coffee ice cream
1 (12 ounce) package miniature chocolate chips
1 (12 ounce) jar hot fudge topping
½ (18 ounce) package crushed chocolate sandwich cookies, divided
1 (8 ounce) container frozen whipped topping, thawed
¾ cup chocolate syrup

Steps:

  • Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
  • Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
  • Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
  • Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g

MUD DUCK PIE



Mud Duck Pie image

Make and share this Mud Duck Pie recipe from Food.com.

Provided by catercow

Categories     Pie

Time 2h20m

Yield 8-9 serving(s)

Number Of Ingredients 5

11 chocolate wafers
1/3 cup light butter
22 ounces low-fat vanilla ice cream
1 tablespoon instant coffee
1/4 cup water

Steps:

  • Melt the butter and mix together with ground up chocolate wafers. Spread with a fork un a 9 inch pie pan for the crust.
  • Soften the ice cream and mix the coffee and water together, then combine it all.
  • Pour in crust and freeze.
  • Once hardened, serve.

Nutrition Facts : Calories 215.2, Fat 10.3, SaturatedFat 6, Cholesterol 31.6, Sodium 149.8, Carbohydrate 26.5, Fiber 0.5, Sugar 19.8, Protein 4.7

MUD PIES



Mud Pies image

After seeing recipes that use prepared individual pie crusts and ice cream, I came up with this combination. I love that it doesn't require any baking. -Cassandra Gourley, Williams, Arizona

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2/3 cup Nutella
4 individual graham cracker tart shells
1 pint coffee ice cream
Whipped cream and chocolate-covered coffee beans

Steps:

  • Spoon Nutella into tart shells. Top each with ice cream; garnish with whipped cream and coffee beans.

Nutrition Facts :

MUD PIE



Mud Pie image

This came from a fund-raising cookbook in honor of a young girl who lost her life in a car accident.

Provided by Mom of Five

Categories     Frozen Desserts

Time P1DT1h

Yield 12 serving(s)

Number Of Ingredients 8

14 ounces condensed milk
16 ounces Hershey's syrup
1/2 cup butter
1/2 gallon ice cream, of your choice
1 teaspoon vanilla
Cool Whip
Oreo cookies (about 30)
1/4 cup melted butter

Steps:

  • Crush Oreo cookies and add melted butter. Press into a 13x9 inch pan. Place in the freezer for 30 minutes.
  • Arrange softened ice cream over crust. Place in freezer 30 minutes.
  • Bring the condensed milk and Hershey's syrup to a boil. Simmer a few minutes. Add 1 teaspoons vanilla and set aside to cool.
  • Pour cooled fudge sauce over ice cream layer and place in the freezer 30 minutes.
  • Spread Cool Whip on top. Place in freezer 24 hours before serving.
  • Note: Whipped cream layer can be added just before serving.

Nutrition Facts : Calories 512.6, Fat 25.5, SaturatedFat 15.9, Cholesterol 84.4, Sodium 229.8, Carbohydrate 66.3, Fiber 1.6, Sugar 58.2, Protein 7

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