Easy Mud Pie
Yield: 8 servings
This easy, make-ahead recipe is sure to become a favorite for casual entertaining and special occasions. The quick homemade crust adds something special (and allows for a gluten-free option) but a store-bought cookie crust works well, too.


  • 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



  1. 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.


*I have had much success using KinniToos Chocolate Sandwich Creme Cookies as a gluten-free option to Oreos. The typical 8-ounce package contains 18 cookies, less than the standard package of Oreos but just enough to make this crust.  When eaten alone, they aren’t a spot-on replica of an Oreo, but they work quite well in baked goods. Note: When shopping for these, until you look closely, the name on the package looks like K-Toos.

**Coffee and chocolate are traditional flavors for Mud Pie and my personal favorite in this recipe, but you may certainly vary according to preference. I have also used coffee chip and coffee Heath bar ice cream.

***The lesser amount of chocolate sauce is about how much you need for a heavy drizzle over the top of the pie. Slightly more will allow for a complete layer over the top if that is preferred.  Feel free to skip the measuring cup and eyeball this according to taste.

A few more tips:

If you need to heat the chocolate sauce to soften, allow it to cool slightly before topping the pie.

For easier slicing, allow the pie to sit on the counter for 10 minutes, give or take, depending on temperature of the room and how hard your freezer freezes. (On occasion I’ve stored this in my chest freezer, which freezes to a lower temperature than standard freezers; I could hardly cut it after 10 minutes!)

For further ease when slicing, use a sharp knife that has been warmed in hot water (and quickly dried). For cleaner cuts, rinse the knife in warm water and dry between each cut.

You could add a layer of chopped nuts, crumbled Oreos, and/or an extra drizzle of hot fudge sauce between the ice cream layers if desired. We prefer straight ice cream with the toppings on top!

More recipes at FountainAvenueKitchen.com