This easy, make-ahead recipe is sure to become a favorite for casual entertaining and special occasions. The quick, no-bake homemade crust adds something special (and allows for a gluten-free option) but a store-bought cookie crust works well, too.
After a recent swim, I overheard a mother attempting to prepare her young daughter for a nap following some fun playtime in the pool.
The girl wanted no parts of said nap, so the mom asked her daughter which she liked better, snuggling up for a nap or taking a bath? The inference was clearly that baths were even less popular than naps.
Given the choice, surely she’d choose the nap. But the savvy toddler outsmarted her mom with her instant answer: ice cream!
Clearly, when neither answer is acceptable, you choose a new one. Given my longstanding love of ice cream, I felt an instant bond. We all laughed, and I told the little girl she sounded very smart to me!
Her favorite ice cream, she reported, was green or white with “little things in it.” Mom clarified that her daughter adored anything with chocolate chips in it but even flavors such as coffee and salted caramel were fair game.
Coffee ice cream has always seemed like a more “adult” flavor to me, yet it’s a component in the following dessert, which has long been a hit with all ages.
We’ve enjoyed this treat for many birthdays and special occasions over the years and will forever savor the memory of the Eagles winning the 2018 Super Bowl (!!!) as we devoured thick slices. (After Super Bowl Nachos, of course!)
Last summer, my son was asked to bring dessert to an evening meeting. He brought mud pie (without peanuts this time, as there was a nut allergy in the group) and within 10 minutes of returning home, I had three text messages asking for the recipe. His friends had gone home and told their moms that they needed to make it.
I’m sure the moms were delighted when they realized how truly easy this crowd-pleaser is!
After making many mud pies over the years, I’ve settled into making them pretty much the same way every time. It’s a keep-it-simple approach that really works here. I do like to keep some salted hot fudge sauce on hand for use in this pie－it keeps for weeks in the fridge－although a good quality store-bought sauce may absolutely be used.
Although our favorite is the simple combination that follows, there’s ample room for tweaking, so you may wish to take a peek at the recipe notes before getting started.
As for the crust, you may certainly use store-bought, but the homemade recipe is easy－and you may be surprised how much fresher it is. The comparatively drier store-bought cookie (and graham cracker for that matter) crusts are often cracked and broken as a result. Doing it yourself gets around that problem.
Beyond the following Easy Mud Pie, consider the simple crust for use with any recipe that calls for an Oreo or chocolate cookie crust. Realistically, you probably won’t need a recipe to think of more delicious ways to fill it!
The easy recipe can be broken into convenient, do-ahead steps:
Start with the crust－or purchase a store-bought cookie crust. If you do take a few minutes to grind up some Oreos (or Kinnitoo’s for a gluten-free crust), I promise you’ll be delighted with the result!
After giving the crust 15 minutes to firm up in the freezer (no baking required), spread the first layer of ice cream. I usually start with chocolate to have the lighter colored coffee ice cream on top, but it doesn’t really matter.
After 30 more minutes in the freezer, the first layer of ice cream will be firm enough to spread the second layer on top. Helpful hint: you may leave the pie in freezer for far longer than 30 minutes, spacing out the steps as is convenient for you. Thirty minutes is a minimum to prevent the ice cream from melting as you assemble.
After the second layer is firm, or just before serving, drizzle the pie with chocolate sauce and a sprinkle of salted peanuts. Whipped cream is optional.
This creamy, sweet (and just a bit salty) pie is a crowd-pleaser, and the prep-ahead nature adds welcome convenience.
Easy Mud Pie
Ingredients
- 18 Oreo cookies (see notes for GF option*)
- 3 tablespoons butter, melted
- 1 pint (2 cups) chocolate ice cream, softened (but not too soft!)
- 1 pint (2 cups) coffee ice cream, softened**
- ¼ -⅓ cup hot fudge sauce*** (can use my recipe for salted hot fudge sauce)
- 2-3 tablespoons salted peanuts, chopped (and/or a very light dusting of flaky sea salt)
- Optional for serving: whipped cream
Instructions
- Using a food processor, grind the cookies (cream centers included) so there are no lumps. (You could finely crush in a zip-top bag, but it will take more effort to fully pulverize them.) Drizzle the melted butter over the cookie crumbs, and pulse to incorporate, scraping down the sides as needed.
- Press firmly on bottom and up the sides of standard 9-inch pie plate. There’s no need to grease the plate. Tip: Use the flat bottom of a measuring cup or glass to create an even surface.
- Freeze for at least 15 minutes before proceeding. (It helps to add the ice cream to a cold surface, especially when the weather is warm.)
- Carefully spread the chocolate ice cream into the prepared crust, creating an even surface. Freeze until firm, approximately 30 minutes. (No need to cover at this point.)
- Spread the coffee ice cream over the chocolate layer, rounding the top somewhat. Freeze for 4 hours or until firm. At this point, you can cover and store the pie in the freezer for several days or until needed.
- Before serving, drizzle the fudge sauce over the pie and sprinkle with the chopped peanuts. Serve with whipped cream, if desired. Tip: You may top the pie with the sauce and peanuts earlier in the day and leave the pie, uncovered, in the freezer until ready to serve so as not to smear the sauce.
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