The Perfect Trio: Chocolate, Ice Cream, and Pie
Traditional Recipe, Unforgettable Flavor
The BEST Classic Mud Pie Recipe, Ever
Classic Mud Pie
Ingredients
- 1 package Oreo Cookies 14-15 oz, reserve 1/3 cup for topping pie
- 3 tablespoons unsalted butter melted
- 1/2 gallon ice cream, any flavor
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- 4 oz semi sweet chocolate chocolate chips will work!
- 2 tablespoons vanilla
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
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The day before serving, or early in the day prepare the crust and fill with ice cream.
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Remove ice cream from freezer. Let sit on counter while preparing crust.
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Crush Oreos in food processor.
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Add 3 tablespoons melted butter while using the pulsing action on the food processor.
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Press the crumbs into a 9 inch pie plate with deep sides, or a 9-10 inch springform pan or a 9×13 pan.
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Spoon softened ice cream into prepared crust. Be careful to not press too hard or crust will separate.
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Cover and store in freezer.
To Make hot fudge:
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Place 1 cup whipping cream, 1/3 cup granulated sugar and 4 oz chocolate together over low heat in heavy pan, until chocolate melts.
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Increase heat to medium and cook for about 8 minutes while stirring occasionally to prevent scorching. You may use a double boiler for this process!
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Remove from heat and add vanilla, mixing until smooth.
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Let cool completely before topping the ice cream.
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When hot fudge is completely cooled, top ice cream and place pie back into freezer.
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Whip cream in stand mixer or large bowl with hand mixer. Add 2 tablespoons powdered sugar to whipped cream, while beating on low, beat until stiff.
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Top pie with whipped cream and remaining Oreo crumbs.
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Store in freezer for at least 4 hours or up to 2 days before serving. Pie is best when allowed to sit in freezer for 6+ hours!
Recipe Notes
- If making ahead, prepare the crust and fill with ice cream, store in freezer.
- Prepare the hot fudge and store in refrigerator until ready to use.
- the whipped cream may be made and top the mud pie immediately or whipped and spread on top just before serving.
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I get asked for this recipe every time I make it! So good and easy to put together.
What brand of ice cream do you recommend? I love Bryer’s ice cream, but I’ve found it doesn’t freeze well if thawed.
Hi Connie, I usually use Breyer’s, but Tillamook is also a good brand to use. Hope this helps!
xo
Si
Looks like perfection!
My family loves mud pie! My kids always request mud pie on their birthday. I have found that if you freeze the crust for 20 or 30 minutes before you try to add the ice cream, the crust holds together better when you spread the ice cream. Also… it sounds weird but “maple nut” ice cream is aMaZiNg for mud pie.
We love it too, Melanie! It’s perfect for birthdays. I might have to try maple nut ice cream in it next time, sounds yummy! Thanks for the tip and for reading ABK (:
xo
Si
Si… thank you for the most amazing recipes! I haven’t tried one we didn’t LOVE. This is exactly what I was looking for to serve for my son-in-law’s birthday dessert! How many people does this recipe serve?
Thank you Lisa! This one has been a family favorite for years, I hope our family loves it too <3
xo
Si
We loved every single bite of this! My boys could not get enough- already planning when I can make it again. Thanks again for sharing another great recipe!
I have a crowd coming in a couple of weekends and this will be so perfect as I can make it now! You are my go to recipe source Si, and I know it will be so yummy as all of your recipes that I have tried are!
What’s your favorite flavor of ice cream to use?? Excited to try this!
Hi Courtney, if you’re looking for something a little more simple, I would go with vanilla or chocolate. If you want something with a little more texture and flavor, use a chocolate-caramel, rocky road, or pralines and cream. Hope this helps and thanks for asking!
xo
Si
I made two of these last weekend one vanilla and one chocolate and they were a hit. I have to say I had trouble with the first one getting the crumbs to stay put and not separate when adding the softened ice cream. So on the next one I doubled the butter and froze the formed crust before adding the ice cream. Unlocking the spring form pan revealed perfection! Loved this very much!
Thanks Ann,
The crust will stick together more or less depending on the temperature of the butter 9how soft or hard the butter is) and also the amount of processing is done to the cookies. Adjusting and adding butter is exactly what I would do to fix the problem you were having! This is honestly one of our longest loved recipes in the family!
Thanks for reading ABK,
xo
Si
This is to die for! My family devoured it and it will be one of our favorites from now on! I used Tillamook, Udderly Chocolate ice cream.
LOVE that ice cream too, Heather, I’m so glad you enjoyed the recipe and thank you for sharing!
xo
Si
Do you freeze the hot fudge and whipped cream before serving? In your recipe notes it sounds like you do right before serving, but was wondering if you could freeze all layers ahead of time? Thanks, it sounds delicious!
Hi Cherie, yes you can freeze the layers and fudge ahead of time, but I would make the whipped cream the day of or at most the day before and store in the fridge. Hope this helps and thanks for asking!
xo
Si