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Mud Pie

 

Mud Pie

Mouthwatering Mud Pie made with a decadent Oreo cookie crust, a layer of ice cream followed by a homemade layer of chocolate custard with a hint of coffee, and topped with whipped cream is the best frozen chocolate pie!
Prep Time20minutes?mins
Cook Time20minutes?mins
freeze time30minutes?mins
Total Time1hour?hr?10minutes?mins
Course:?Dessert
Cuisine:?American
?
¿ªÔÆÌåÓýs:?12?servings
?
Author:?Krissy Allori

Equipment

  • Food Processor
  • Pie Dish
  • saucepan
  • Mixing Bowls
  • KitchenAid Stand Mixer
  • ladle

Ingredients

For the Crust:

  • 25?Oreos?about 10 ounces
  • 4?tablespoons?unsalted butter?melted
  • 3?ounces?chocolate?about 1/2 cup, finely chopped (semi-sweet or bittersweet)

For the Ice Cream layer:

  • 1?pint?ice cream?mudslide recommended but can also use chocolate or coffee

For the Chocolate Custard Layer:

  • 1/2?cup?heavy cream
  • 1?cups?whole milk?divided
  • 2?tablespoons?cornstarch
  • 1/3?cup?granulated sugar
  • pinch?salt
  • 3?large?egg yolks
  • 3?ounces?chocolate?about 1/2 cup, finely chopped (semi-sweet or bittersweet)
  • 1?teaspoon?vanilla extract
  • 3.3?grams?espresso powder?one Starbucks Via pack, about a teaspoon (use less or omit if coffee flavor not desired)

For the Whipped Cream

  • 2?cups?heavy cream
  • 1/4?cup?powdered sugar

Garnish:

  • mini chocolate chips or chocolate curls

Instructions

Crust:

  • Cookie crumbs:?Add Oreos to the bowl of your food processor and pulse until crumbs are finely crushed.
  • Mix:?Add in melted butter and pulse a few times to combine. Transfer to clean bowl and stir in melted chocolate.
  • Press:?Transfer cookie crumb mixture to pie dish and press into a uniformly thick layer. Use flat bottomed glass to help press. Place in freezer to set.

Ice Cream Layer:

  • Spread:?Set ice cream at room temperature long enough that it is soft but still frozen. Spread into uniform layer over crust.
  • Freeze:?Chill pie crust with ice cream in freezer until frozen through.

Chocolate Custard filling:

  • Scald:?In a heavy bottom sauce pot add 3/4 cups milk, cream, sugar, and salt. Whisk together and place over medium heat. Continuously stir while mixture is brought to a gentle simmer. Once small bubbles appear around the edges, remove from heat.
  • Whisk:?In a large bowl, whisk yolks together. In a separate bowl, combine remaining 1/4 cup milk with cornstarch and stir until cornstarch dissolves. Whisk this mixture into the yolks until light and fluffy.
  • Temper the eggs:?Add a ladle of the warm cream mixture into the egg yolks while continually whisking. Repeat with additional ladle of warm cream. Pour the tempered egg mixture back into the pot with the cream and stir well to combine.
  • Heat:?Place pot on medium heat and whisk continuously until it comes to a gentle boil. Reduce to medium-low and cook for another 5-8 minutes while continuously whisking. Remove from heat.
  • Combine:?While custard mixture is still hot, stir in chocolate, vanilla, and espresso powder. Continue stirring until melted and fully combined. Allow to cool until mixture is no longer warm to the touch.
  • Pour?cooled filling into your chilled crust over ice cream layer. Smooth top with a spatula and place in freezer to chill.

Garnish:

  • Whipped cream:?Prepare the whipped cream by mixing heavy cream and powdered sugar in a stand mixer on high speed with the whisk attachment until thick soft peaks form.
  • Toppings:?Spoon whipping cream over pie and garnish with mini chocolate chips or chocolate curls. Serve immediately.

Notes

Recipe makes one pie. Nutritional based on pie getting sliced into 12 servings.
  • Chocolate layers: You can make this mud pie exactly as the recipe was written and it will turn out. Alternatively, you can skip the chocolate custard layer and double the ice cream, or you can skip the ice cream and double the chocolate custard layer. It just depends on the complexity of the chocolate flavors you desire!
  • Ice cream flavors: you can really use any kind of ice cream you prefer. If you want to stick to it being a Mud Pie or Frozen Chocolate Pie, choose an ice cream with a chocolate base. If you want to use something like mint chip, chocolate chip, strawberry, pistachio - it's all fair game. Just make sure it either goes with the flavor of coffee, or you omit the espresso powder from the custard layer.
  • When to add whipped cream: You can either top the pie just before serving, or you can add the whipped cream whenever and freeze the pie with the whipped cream on top.
  • How to serve:?Remove pie from freezer 15-30 minutes prior to serving so that it can soften. You don't want the ice cream to melt, but it is easier to slice if it has slightly thawed. To make clean slices, use a large sharp knife dipping in a glass of boiling water and wiped clean before each slice.

Nutrition

Calories:?551kcal?|?Carbohydrates:?53g?|?Protein:?6g?|?Fat:?37g?|?Saturated Fat:?20g?|?Polyunsaturated Fat:?3g?|?Monounsaturated Fat:?12g?|?Trans Fat:?1g?|?Cholesterol:?134mg?|?Sodium:?199mg?|?Potassium:?220mg?|?Fiber:?1g?|?Sugar:?34g?|?Vitamin A:?1039IU?|?Vitamin C:?1mg?|?Calcium:?103mg?|?Iron:?3mg


Source: Self Proclaimed Foodie

~~~~~
Rhonda in MO
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