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Recipes
Mississippi Mud Pie
From The Complete Book of Pies by Julie Hasson
Serves 8
Ice cream pies were all the rage for dessert in the '60s and
'70s and they've never really gone out of style. Although
this dessert is related to the humble ice cream pie, it has
been taken up a notch.
9-inchdeep-dish glass pie plate, greased
20 chocolate sandwich cookies
1/4 cup butter, melted
1 quart premium-quality coffee
1 ice cream, softened, divided
1 cup store-bought chocolate fudge
1 cup of caramel sauce
or Bourbon Fudge Sauce, Hot Fudge Sauce, or Chocolate
Caramel Sauce
1 cup emisweet chocolate chips, divided
1 1/2 cups whipping (35%) cream
1/4 cup confectioner's (icing) sugar, sifted
1/2 tsp vanilla extract
1/3 cup almonds, toasted and coarsely chopped
1. In a food processor fitted with metal blade, process
cookies until crumbs form. Add butter and process until
finely ground. Press onto bottom and up side of prepared pie
plate. Freeze for 30 minutes or until firm.
2. Spread half of the ice cream in prepared crust. Drizzle
evenly with fudge sauce and sprinkle with half of the
chocolate chips. Return to freezer until ice cream firms up
a bit. Spread remaining ice cream over pie and return to
freezer.
3. In a bowl, using an electric mixer, whip cream,
confectioner's sugar and vanilla until soft peaks form.
4. Spread whipped cream over pie and sprinkle with almonds
and remaining chocolate chips. Return to freezer for several
hours or until completely frozen.
Variation
Substitute cookies and cream or mint chip ice cream for the
coffee. If using mint chip ice cream, use fudge sauce, not
caramel.
Julie Hasson’s recipes and articles have appeared in
