Mississippi Mud Pie

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READY IN: 3hrs 10mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 7 12
    ounces Oreo cookies (21 cookie sandwiches)
  • 14
    cup sweet butter, melted
  • FILLING
  • 2
    pints coffee ice cream (or any flavor you prefer)
  • CHOCOLATE GLAZE
  • 1
    ounce unsweetened chocolate square
  • 2
    ounces semi-sweet chocolate baking squares
  • 1
    tablespoon water, plus
  • 1 12
    teaspoons water
  • 2
    tablespoons light corn syrup
  • 1 12
    tablespoons sweet butter, cut into bits
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DIRECTIONS

  • Line 9 inch ovenproof glass pie plate with foil, covering the rim.
  • Set aside.
  • Break the cookies into pieces and in processor blend until crumbs are fine (you should have 1 3/4 cups).
  • Mix with melted butter and press firmly into pan.
  • Place in freezer for several hours or overnight.
  • Soften ice cream slightly and carefully remove foil from bottom of frozen crust.
  • Place crust on plate and fill with ice cream, mounding it higher in the center.
  • Return to freezer until ice cream is very firm.
  • Bring water corn syrup and butter to a boil.
  • Add chocolate and remove from heat at once.
  • Stir until chocolate is melted and mix is smooth Set aside to cool to room temperature.
  • Pour the cool glaze over the frozen ice cream to cover the top completely- be careful not to let any run over the sides of the crust.
  • If it is necessary to spread the glaze, do it quickly before it hardens.
  • It will be very thin.
  • When the glaze is frozen firm, the pie may be wrapped.
  • airtight and frozen for a reasonable time.
  • Serve as is or with sweet whipped cream flavored with liquor and/or toasted nuts.
  • Also good with hot fudge sauce!
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