MICHELE'S MUD PIE
Why end a dinner party with a cup of coffee when you can end it with mud pie? This coffee ice cream-based pie with an infusion of espresso, highlighted with Fudgy Brownie chunks and a crunchy, sweet Oreo crust, is great at any time of the year. Be sure to eat a light meal so that you have plenty of room for this addictive ice cream dessert!
Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)
Number Of Ingredients 7
Steps:
- To prepare the filling, scoop the coffee ice cream into a large bowl and allow it to soften. Once you can easily stir the ice cream (but before it melts), stir in the espresso and chopped brownies, distributing them evenly throughout the mixture. Pour the ice cream filling into the Oreo cookie crust.
- Freeze the pie until you are ready to serve, but for at least 1 hour prior to serving. To serve, drizzle each slice with hot fudge, add a dollop of whipped cream, and sprinkle on the almonds.
- Michele's Mud Pie can be stored in the freezer for up to 1 week.
ICE CREAM FILLED BROWNIE MUD PIE
Make and share this Ice Cream Filled Brownie Mud Pie recipe from Food.com.
Provided by QueenJellyBean
Categories Frozen Desserts
Time 1h11m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Grease two 9 inch pie pans.
- In a large bowl, combine all the crust ingredients; beat 50 strokes with spoon.
- Pour batter into prepared pans. Bake for 20-25 minutes. Do not overbake. Cool.
- When brownie layer is cooled; spread 1/3 c ice cream topping on each brownie crust. Sprinkle 1/4 c nuts between the two pies.
- Overlap large spoonfuls of ice cream to fill pie. Cover and freeze.
- In a small saucepan, heat remaining ice cream topping for 1 minute. Drizzle over ice cream. Sprinkle with remaining nuts. Cover. Freeze. Let sit at room temp for 5 minutes before serving with a warmed knife.
Nutrition Facts : Calories 481.9, Fat 24.1, SaturatedFat 8.1, Cholesterol 58.5, Sodium 277.3, Carbohydrate 61.3, Fiber 1.4, Sugar 41.6, Protein 6.8
BEST MUD PIE
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
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
FROZEN BROWNIE ICE CREAM PIE
Enjoy this delicious pie sprinkled with nuts and mounded with ice cream - a perfect frozen dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h5m
Yield 8
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat milk, chocolate chips and 1/2 cup granulated sugar to boiling over medium heat, stirring constantly; remove from heat. Stir in 1 tablespoon butter and the vanilla.
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, beat eggs, 1/4 cup butter and the chocolate with electric mixer on low speed 30 seconds or until smooth. Beat in brown sugar, 1/2 cup granulated sugar and the Bisquick mix until well blended; beat on medium speed 1 minute or until smooth. Pour into pie plate. Sprinkle with nuts.
- Bake about 35 minutes or until edge appears dry and top is cracked. Cool completely in pie plate on cooling rack, about 1 hour (center will sink).
- Spread 1 1/2 cups fudge sauce over pie. Spoon ice cream onto pie, mounding and packing firmly. Freeze at least 4 hours until firm. Heat remaining fudge sauce; serve with pie. Store pie in freezer.
Nutrition Facts : Calories 1030, Carbohydrate 120 g, Cholesterol 200 mg, Fat 9 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 99 g, TransFat 1 1/2 g
BROWNIE-PEPPERMINT ICE CREAM PIE
A rich, chocolaty brownie crust is a perfect partner to refreshing peppermint ice cream. Holiday guests have come to expect this make-ahead dessert.-Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack. , Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.
Nutrition Facts :
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- First, grab a sturdy freezer and heat friendly bowl, like these traditional clear glass Pyrex bowls, so you can see your layering. Size is your preference, use between 1.5 liter - 2.5 liter bowls.
- Making an ice cream cake or mud pie is more art than recipe, it's simply taking your favorite ice creams, toppings, cookies and fillings and making it your own!
- Using an ice cream spade (a spatula will work just fine too) scoop about 1-2 inch layers of ice cream and place in the bottom of the bowl. Press using the back of the spade or a large spoon to smooth out completely, or use some parchment or plastic wrap and press down until even. Spoon on a layer of fudge topping over the ice cream. If you need to warm it to pour easier, warm slightly so you don't completely melt your ice cream. FREEZE for 30-60 minutes!
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