Chocolate Mud Pie

Homemade ice cream cakes are super easy to put assemble. This homemade ice cream mud pie is a twist on the classic, made with an Oreo crumb crust, chocolate and vanilla ice cream, homemade whipped cream and decadent fudge sauce.

Kids are funny when it comes to their birthdays. I do not pride myself to be a professional cake decorator and as the boys are getting bigger, they want to move on from the cutesy cake pans. And every year, it seems like I have surpass whatever I made the previous year.

Middle Child has a June birthday. And June birthdays means ice cream cakes for your birthday! And that means sticky fingers, chocolate smiles and lots of giggles poolside. Last year I made a Kit Kat ice cream cake. This year, I made this ice cream mud pie!

Why this recipe is so awesome

It is true that I grew up in Texas, but I never heard of a mud pie until I saw a similar recipe in a magazine at the doctor’s office. I always thought that mud pies were well, “pies” and “cakes” you made in mud when you were a little kid.

Although a magazine recipe inspired my ice cream mud pie, it all originates from the Mississippi Mud Pie of old. It is similar to a trifle, which has layers of cake or cookie biscuits with custards and pudding. It is believed to have originated in the 1950s with the birth of ice cream novelties in the US.

The pie traditionally consists of a chocolate pie crust with layers of chocolate pudding and whipped cream. The mud pie can be topped with chopped nuts, chocolate syrup and chocolate shavings.

This mud pie is super easy to make. It starts with an Oreo crust and is filled with two flavors of ice cream and topped with nuts, chocolate candies and almond slices.

So, I confess. My dessert looks like a hot mess! But again, it’s a MUD PIE made with ICE CREAM. It’s supposed to be a bit on the messy side. And who cares?! It tastes incredible!

Everyone loved this dessert, from my 4-year old princess to her two sets of grandparents (ages, let’s say more than 4-years old!) and everyone in between. We even had a few slices leftover and I kept them in the freezer. They didn’t last more than a day or two afterwards!

Ingredients you need

• Oreos: Classic Oreos work great for the pie crust. You can use any flavor Oreos to mix things up.
• Butter: A little butter is melted and mixed in with the crushed Oreos to make the pie crust.
• Ice Cream: You will 2 quarts of ice cream. They can be the same flavor or two different flavors. I used chocolate and vanilla ice cream
• Fudge sauce: Feel free to use homemade or store bought fudge sauce.
• Almond slices: Not a fan of almonds? Used chopped peanuts or walnuts instead. You can also skip the nuts.
• Chocolate candies: To make this mud pie fun, garnish your mud pie with chopped bits of Twix and/or Kit Kat bars.
• Whipped cream: You can use Cool Whip or make your own. Below I have directions to make homemade whipped cream which requires heavy cream, sugar and vanilla extract.

Step-by-step directions

1. In a food processor finely crush Oreos. Add them to a bowl and combine with melted butter.

2. Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate. Bake crust for 15 minutes at 350ºF. Transfer to a cooling rack and cool for at least 30 minutes.

3. Remove vanilla and chocolate ice creams from freezer and allow to soften for 10 minutes. Transfer vanilla ice cream to a bowl and stir until good spreading consistency. In a separate bowl, repeat with the chocolate ice cream.

4. Spread vanilla ice cream into cooled Oreo crust. Use the back of a spoon and spread evenly across the bottom of the crust.

5. In a resealable bag, coarsely crush the remaining 6 Oreos. Reserve a few tablespoons of Oreo crumbs and sprinkle remaining crushed cookies over the vanilla layer of ice cream.

6. Spread chocolate ice cream over the top of the crushed cookie layer. Freeze for 2 hours.

7. Remove from freezer and carefully spread fudge sauce over the top of the chocolate layer of ice cream then top with almond slices and chopped Twix bars.

8. Cover the pie with plastic wrap, making sure it doesn’t stick to the fudge sauce and freeze overnight. Remove pie from freezer. Let stand at room temperature for 10 minutes before serving.

9. Meanwhile, using a stand mixer or hand blender, mix heavy cream, sugar and vanilla extract on high speed until medium peaks form. Spread whipped cream over pie.

10. Top with remaining fudge sauce, Oreo crumbs, almond slices and chopped candy bar. Cut and serve immediately.

Recipe tips and FAQs

For some people, it is a travesty to use store bought whipped cream. Some argue that Cool Whip is nothing like real whipped cream. I won’t lie. Homemade whipped cream tastes pretty incredible so I have included that in the recipe for this ice cream mud pie.

But, if you don’t feel like making whipped cream, use Cool Whip! I won’t tell anyone!

You can either add the whipped cream topping right before you serve, or top the pie and freeze it again. I like adding the whipped cream to the mud pie and freezing it so the pie slices keeps its clean shape.

Whenever you do add the whipped cream, be sure to garnish it with the remainder of fudge sauce, crushed Oreos, almond slices and candy crumbs you have left.

The same is true with the fudge sauce. You can go homemade or store bought. I have done both. Again, I won’t lie. Homemade fudge sauce is crazy good. My friend Jenni has an INCREDIBLE recipe for her old fashioned hot fudge sauce. I used it for these updated pictures and video.

Dangerous stuff, but it’s THE BEST!

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Yield: 12 servings

Chocolate Mud Pie Ice Cream

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Homemade ice cream cakes are super easy to put assemble. This homemade chocolate mud pie is a twist on the classic, made with an Oreo crumb crust, chocolate and vanilla ice cream, homemade whipped cream and decadent fudge sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 12 hours

Total Time 12 hours 30 minutes

Ingredients

• 42 Oreo cookies, divided
• ¼ cup plus 2 TBS unsalted melted butter
• 1 quart vanilla ice cream
• 1 quart chocolate ice cream
• 1 cup fudge sauce, room temperature (homemade or store bought)
• ¼ cup toasted almond slices
• 4 Twix or Kit Kat chocolate bars, coarsely chopped
• 2 cups heavy cream
• 2 TBS granulated sugar
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350ºF.
2. In a food processor finely crush 36 Oreo cookies.
3. In medium-sized bowl combine crushed Oreos and melted butter. Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
4. Bake crust for 15 minutes. Transfer to a cooling rack and cool for at least 30 minutes.
5. Remove vanilla and chocolate ice creams from freezer and allow to soften for 10 minutes.
6. Transfer vanilla ice cream to a bowl and stir until good spreading consistency. In a separate bowl, repeat with the chocolate ice cream.
7. Spread vanilla ice cream into cooled Oreo crust. Use the back of a spoon and spread evenly across the bottom of the crust.
8. In a resealable bag, coarsely crush the remaining 6 Oreos. Reserve a few tablespoons of Oreo crumbs and sprinkle remaining crushed cookies over the vanilla layer of ice cream.
9. Spread chocolate ice cream over the top of the crushed cookie layer. Freeze for 2 hours.
10. Remove from freezer and carefully spread fudge sauce over the top of the chocolate layer of ice cream.
11. Over the fudge sauce, sprinkle 2 TBS of the almond slices and 2 of the chopped Twix bars.
12. Cover the pie with plastic wrap, making sure it doesn't stick to the fudge sauce and freeze overnight.
13. Remove pie from freezer. Let stand at room temperature for 10 minutes before serving.
14. Meanwhile, using a stand mixer or hand blender, mix heavy cream, sugar and vanilla extract on high speed until medium peaks form.
15. Spread whipped cream over pie.
16. Sprinkle with remaining Oreo crumbs, almond slices and chopped candy bar.
17. Cut and serve immediately.

Notes

For cleaner slices, freeze with the whipped cream and remove 10 minutes prior to serving.

You can also use dulce leche instead of vanilla ice cream or coffee instead of chocolate.

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 718Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 91mgSodium: 348mgCarbohydrates: 80gFiber: 3gSugar: 56gProtein: 8g

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