The Michele’s Mud Pie Recipe 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!
Makes one 9-inch pie, 6 to 8 slices
1 prebaked 9-inch Oreo Cookie Crust
1 quart coffee ice cream
1 ounce (1 shot) brewed espresso
¾ cup chopped Fudgy Brownies or use a store-bought variety
Drizzle of Hot Fudge Sauce
Dollop of Whipped Cream
½ cup chopped almonds
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.
|Michele’s Mud Pie|