How To Make A Mud Pie Dessert

Advertisement

Ingredients

The original recipe yields 12 servings of gnocchi. The ingredient list has been updated to reflect the number of servings specified.

Directions

• Freeze the crust for about 30 minutes, or until it is solid. Half of the coffee ice cream should be placed in a bowl and let to stand for about 10 minutes to soften. Then put the rest of the ice cream back in the freezer. Combine the softened ice cream and the small chocolate chips in a large mixing bowl. Spread the ice cream and chips evenly over the frozen crust to create a uniform layer. Wrap the dish in plastic wrap and place it in the freezer for 2 hours. Advertisement
• Microwave the topping on low for 30 seconds to 1 minute, or until it is warm and easy to pour out of the jar (do not let the sauce get very hot). Pour the contents into a basin. 2 tablespoons cookie crumbs should be reserved for decoration
• The remaining cookie crumbs should be mixed into the fudge topping. To finish, remove the pie from the freezer and cover it with the cookie crumbles and fudge topping mixture. Sprinkle with little chocolate chips and serve right away. Refrigerate for 2 hours after covering with plastic wrap
• Remove the leftover frozen coffee ice cream from the freezer and set aside for about 10 minutes to soften before serving. Place the ice cream on top of the layer of cookie crumbs and fudge topping and spread evenly. Cover the pie with plastic wrap and place it in the freezer for another 2 hours. Remove the pie from the freezer and spread the whipped topping on top. Using the saved cookie crumbs, decorate the top of the dish. To freeze the whipped topping layer, cover it tightly in plastic wrap and place it in the freezer for another 2 hours. Cut the pie into serving pieces and sprinkle approximately 1 spoonful of the chocolate syrup over each piece of pie

Cook’s Note

It is preferable if you can freeze the dish overnight before serving it.

Nutrition Facts

Per serving: 681 calories; 7.2 grams of protein; 89.5 grams of carbs; 34.5 grams of fat; 80 milligrams of cholesterol; 330.3 milligrams of sodium Nutrition in its entirety

Classic Mud Pie

If you’re a chocoholic like myself, this recipe for Classic Mud Pie is begging to be made for you. With a chocolate cookie crust, a rich ice cream filling, and a chocolate cookie crumb topping, this dessert is sure to satisfy any chocolate need you may have. Our go-to easy dessert dish when we want something a bit more special than cookies or cake is this one because it is simple to prepare.

The Perfect Trio: Chocolate, Ice Cream, and Pie

If you know me or have read this blog for any length of time, you are aware of my fondness for pies. This Classic Mud Pie is no exception to the rule. All of the delightful tastes of a chocolaty ice cream treat are there in this pie, but it is done up to look like a fully loaded pie. A thick, smooth pudding that’s filled with chocolate biscuits, ice cream, fudge, and of course, whipped cream is the star of the show. No one could possibly say no to this recipe!

Traditional Recipe, Unforgettable Flavor

Recipes for Classic Mud Pie are among those time-tested sweets that every cook should have in his or her repertoire. It’s been a long-time family favorite for many years. This was created for me by my sister-in-law, Sheri, who is the creator of numerous recipes on ABK. I’ve been enjoying it ever since. It may appear to be a lot of work, but here’s the surprise: it’s ridiculously simple to put together. Promise. Everything is as simple as assembling the cookie crust, pressing it into a dish (3 other dish types are available, but I preferSpringform), filling it with a thick layer of ice cream, and topping it with fudge sauce, whipped cream, and crushed cookies.

If you’re searching for a dessert that’s quick, cool, and very tasty to create, go no farther than the dessert that’s here in front of you.

The BEST Classic Mud Pie Recipe, Ever

There are a plethora of mud pie variants to choose from. A chocolate pudding filling, mocha ice cream, chocolate chip ice cream, and even mocha chip ice cream are among the options. However, this recipe for Classic Mud Pie, in my opinion, is the true winner. I love the crunch of the cookie crust, the soft ice cream center, the rich handmade fudge, and the light and airy whipped cream on top of this dessert. YUM. It’s extra-chocolately, creamy with a hint of crunch, and completely tempting all at the same time.

Birthday celebrations, family gatherings, or Sunday dinners are all excellent occasions for serving this dish to a large group of people.

Mud Pie is a classic dessert that is excellent for celebrating the forthcoming fall and holiday seasons.

The best thing is that it is simple to assemble and serve.

There is no need to bake. With addition, the cake is entirely covered in chocolate. So this one is dedicated to all of my chocolate enthusiasts. This Classic Mud Pie is one of those desserts that you simply must cook at least once in your life. The best ice cream dessert I’ve ever had.

• 1 box of Oreo Cookies (about) 14-15 ounces, reserving 1/3 cup for streusel topping
• 3 tablespoons unsalted butter melted
• 1/2 gallon heavy cream, any flavor
• 14-15 ounces Heavy whipping cream
• 1/3 cup granulated sugar
• 4 ounces semi-sweet chocolate (chocolate chips will work)
• 2 teaspoons vanilla
• 1 cup heavy whipping cream
• 2 teaspoons powdered sugar
• 4 ounces semi-sweet chocolate

1. Prepare the crust and fill it with ice cream the day before serving, or as early in the day as possible. Take the ice cream out of the freezer. Allow to rest on the counter while making the crust
2. Oreos should be crushed in a food processor. Toss in 3 tablespoons melted butter while using the pulse function on the food processor to combine. Place the crumbs in a 9-inch pie dish with deep sides, a 9-10-inch springform pan, or a 9-by-13-inch pan
3. Bake for 30 minutes at 350°F. Softened ice cream should be spooned into the prepared pie dough. It is important not to push too hard or the crust may separate. Wrap it up and put it in the freezer.

To Make hot fudge:

1. In a large saucepan, cook 1 cup heavy whipping cream, 1/3 cup granulated sugar, and 4 ounces chocolate over low heat, stirring constantly, until the chocolate melts. Increase the heat to medium and continue to cook for approximately 8 minutes, stirring regularly to prevent burning on the bottom. This procedure can be carried out in a double boiler. Remove the pan from the heat and stir in the vanilla until creamy. Allow the ice cream to cool fully before adding the topping. Put ice cream on top of the hot fudge and return the pie to the freezer until it has cooled fully. whip cream in stand mixer or big basin with hand mixer until it is light and airy. Add 2 tablespoons powdered sugar to the whipped cream and mix on low speed until firm, about 2 minutes. Using the leftover Oreo crumbs, decorate the top of the pie. Before serving, place the dish in the freezer for at least 4 hours or up to 2 days. When the pie is allowed to remain in the freezer for at least 6 hours, it is at its finest.

• Alternatively, make the crust and fill it with ice cream ahead of time and put it in the freezer
• The hot fudge should be prepared ahead of time and stored in the refrigerator until needed
• The whipped cream can be made ahead of time and put on top of the mud pie just before serving
• The whipped cream can be made ahead of time and poured on top of the mud pie right before serving

Frozen Mud Pie

Preparation time: 40 minutes plus freezing

Makes

a total of 8 servings The recipe for this delicacy, which appears to be time-consuming but is actually rather simple, has become a tradition in my household. Although I favor the mocha flavor, chocolate chip ice cream may be preferred by those who want pure chocolate. Making the cookie crust is a piece of cake. Delenzini-Wilkerson of Lusby, Maryland, sent in this message: Photo courtesy of Taste of Home of Frozen Mud Pie Recipe.

Ingredients

• 1-1/2 cups Oreo cookie crumbs
• 1-1/2 tablespoons optional sugar
• 1/4 cup melted butter
• 4 cups chocolate chip or coffee ice cream, softened
• 1-1/2 teaspoons vanilla extract a quarter cup of chocolate syrup
• It is optional to add more Oreo cookies.

Directions

1. 4-cups softened chocolate chip or coffee ice cream
2. 1-1/2 cups crushed Oreo cookies
3. 1-1/2 tablespoons optional sugar
4. 1/4 cup melted butter
5. 1-1/2 cups Oreo cookie crumbs chocolate syrup (quarter cup) It is optional to include more Oreo cookies.

Nutrition Facts

1 slice has 381 calories, 22 grams of fat (11 grams of saturated fat), 40 milligrams of cholesterol, 240 milligrams of sodium, 42 grams of carbohydrates (32 grams of sugars, 2 grams of fiber), and 4 grams of protein.

Frozen Mud Pie Recipe on Food52

TY MECHAM captured this image. AMELIA RAMPE is a food stylist who works in the food industry. AMANDA WIDIS is the PROP STYLIST.

Author Notes

Using an offset spatula, quickly spread over the ice cream to smooth it out and make it level. This will ensure that the ice cream layer is perfectly smooth and even. Make fast work of the chocolate fudge layer by using a tiny offset spatula or knife to spread it on. You must be careful not to overwork the ice cream, because otherwise it will begin to melt and combine with the whipped cream. Large dollops of fudge are placed down the inside surface of the pan first, which I find to be the most effective.

I use up all of the chocolate by wrapping it around the circumference of the pan, giving them the appearance of outer petals of a flower or rays of sunlight, respectively.

If you’re making whipped cream, put it in a stainless steel or glass bowl and freeze it for 15 minutes before you start whipping it.

The better the whip, the colder the cream must be.

• Approximately 2 hours and 20 minutes for preparation and 10 minutes for cooking. This recipe makes one 10-inch pie.

Ingredients

• A total of 11 / 2 (9-ounce) packets Famous Chocolate Wafers, split (a total of 13 1/2 ounces). Unsalted butter, melted to 8 tablespoons (1 stick)
• Two (28) cups coffee ice cream
• Three (11) to twelve (12) ounce jars thick, store-bought hot fudge topping (not syrup), such as Smucker’s, at room temperature
• Two (2) 28-ounce containers coffee ice cream 2 cups chilled heavy whipping cream
• 1 / 4 cup confectioners’ sugar
• 2 tablespoons lemon juice

Directions

1. Famous Chocolate Wafers, split into 11 / 2 (9-ounce) containers (total of 13 1/2 ounces)
2. Unsalted butter, melted (8 tablespoons (1 stick) two (28) cups coffee ice cream
3. Three (11) to twelve (12) ounce jars thick, store-bought hot fudge topping (not syrup), such as Smucker’s, at room temperature
4. Two (2) 28-ounce containers vanilla ice cream chilled heavy whipping cream
5. 1/4 cup confectioners’ sugar
6. 2 cups heavy whipping cream

Danielle Rehfeld is a chef and journalist residing in New York City. Her website, the inherited plate, has recipes and movies that highlight foods and people from our diverse global community’s culinary heritage.

Oreo Mud Pie

There’s an Oreo cookie crust, a layer of handmade chocolate pudding on top, and a fluffy whipped cream topping on top of this no-bake mud pie. It’s refreshing, creamy, and completely delicious! A good no-bake dessert is one of my favorite desserts. My No-Bake Peanut Butter Pie, No-Bake Pumpkin Cheesecake, and No-Bake S’mores Pie are just a few of the recipes I’ve posted on my blog throughout the years.

What is Mud Pie?

You have to try this no-bake mud pie if there’s one dessert you must prepare this year. No, it is not constructed of mud. So, what exactly is mud pie? Mud pie is a thick and creamy chocolate filling that is served on top of an Oreo cookie crust that has been crushed.

Of course, it’s topped with a delicious layer of whipped cream and a few more crushed Oreos to make it really special. You won’t even have to turn on your oven to put it together, which is a huge plus for me. That means it’s fast, doesn’t require baking, and is really easy.

How to Make Oreo Crust

Starting with an Oreo cookie package, you’ll go on to the next step. Remove 4 of the cookies from the oven and put them aside for the topping. The remaining Oreos (filling and all) are placed in a food processor or a big Ziploc bag for processing. Break the cookies up into little crumbs that are fine and uniform in size. After that, sprinkle in some butter and season with salt to taste. Place the wet crumbs in a 9-inch pie plate and place in the freezer until required. This will aid in the “setting” of the crust without the need to bake it.

It’s always possible to utilize pre-made Oreo pie crust if you’re short on time or in a hurry!

Chocolate Filling

The process of producing the pudding is quite similar to the process of preparing a custard foundation for homemade ice cream. Cook the milk, cream, sugar, and other ingredients over medium-low heat until they reach 165 degrees, then remove from the fire and set aside. I prefer to pass the pudding through a mesh sieve to remove any clumps that may have developed during the cooking process, which helps to ensure that the pudding is smooth. It’s better to be safe than sorry. To finish, whisk it into the chocolate/butter/vanilla mixture and pour it into the prepared crust to cool and firm up.

I always give it the utmost amount of time that I am able to devote to it.

Whipped Cream + Putting Together

When you’re ready to serve it, whisk up the homemade whipped cream and distribute it over top. Then finely smash the leftover Oreos (I removed the filling) and sprinkle them on top of the whipped cream. Refrigerate until you’re ready to use it (around 30 minutes). Additionally, you may top it with nuts, chocolate shavings, or fudge drizzle if you so want!

Storing Info

This pie keeps exceptionally well in the refrigerator and freezer. I recommend reserving the whipped cream and sprinkling it on top of the pie right before serving. If kept in an airtight container in the refrigerator, this no-bake mud pie will keep for about 4 days. When freezing this pie, I recommend omitting the whipped cream topping, as I have done previously. Before freezing the pie, I wrap it tightly with aluminum foil and set it in a freezer-safe bag. It is thawed for 20-30 minutes in the refrigerator before being served, after which the whipped cream and other toppings are added.

With that, you’ve created a beautiful, luscious, extremely chocolaty no-bake pie that everyone will enjoy.

As soon as you turn your back on it, this dessert will vanish into thin air like smoke.

Check out more delicious chocolate desserts:

• No-Bake Peanut Butter Chocolate Oatmeal Cookies
• Oreo Cheesecake Topped Brownies
• Mint Cookies and Cream Fudge
• No-Bake Peanut Butter Chocolate Oatmeal Cookies

Recipes can be printed

For the Crust

• 1/2 dozen (14) Oreo cookies, divided
• 5 tablespoons unsalted butter, melted
• 1/4 teaspoon coarse sea salt

For the Filling

• 6oz semisweet chocolate-or bittersweet chocolate, coarsely chopped
• 2tbspsalted butter
• 1 1/2tspvanilla extract
• 2cupsheavy cream-divided
• 1cupwhole milk
• 1/2cupgranulated sugar
• 1/4tspcoarse sea salt
• 1/4tsp espresso powder-optional
• 1/4cupcornstarch
• 4egg yolks
• 6oz semisweet chocolate-or bittersweet chocolate
• 6oz semisweet chocolate-or

For the Topping

• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 3/4 teaspoon vanilla extract
• 1 1/2 cups heavy cream

• Take 4 Oreo cookies out of the package and leave them aside for now. Crush the remaining Oreo cookies (with the filling still in them) in a food processor (or a big ziploc bag with a rolling pin) until small crumbs form. Toss in the butter and salt and pulse or mix until well combined. In the bottom of a 9-inch pie plate, press moistened crumbs to form a crust. While making the filling, place it in the freezer for 30 minutes. Combine the chocolate, butter, and vanilla extract in a large mixing basin. Overlap a fine-mesh filter over the top and put it aside
• To create the filling, place the milk, 1 12 cups heavy cream, sugar, salt, and espresso powder in a medium heavy-bottomed saucepan placed over medium-low heat and whisk constantly. Heat the mixture until the sugar has completely dissolved and it is warm and slightly bubbling
• In a medium heatproof basin, whisk together the remaining 12 cup of heavy cream, cornstarch, and egg yolks until a thick paste forms
• Transfer to a small heatproof bowl. Temper the egg yolks with care by slowly drizzling the warm mixture into a medium-sized mixing bowl while whisking continuously to prevent the eggs from scrambling together. In order to fully integrate the mixture, it will take around 5 minutes. Continue to cook the mixture over medium heat until it hits 165 degrees on an instant read thermometer AND becomes thick like pudding (the thicker the better), about 5-8 minutes. Pour the mixture through a sieve to remove any overcooked bits of egg that may have developed during the cooking process. Remove the sieve from the chocolate and whisk in the milk until the chocolate is completely melted. When the pudding is allowed to cool, the mixture will thicken. Using a spatula, pour the heated mixture into the cold crust. Cover the pudding with plastic wrap, pressing it directly into the surface. Refrigerate for 4 hours or overnight to allow the flavors to blend completely. Touching it should produce a firm sensation. When you’re ready to serve, whip the heavy cream, powdered sugar, and vanilla extract together in the bowl of a stand mixer fitted with the whisk attachment or a large mixing basin with a hand mixer until stiff peaks form. Remove the filling from the remaining 4 Oreo cookies and scatter it over the pudding
• Then spread the pudding over the top. Preserve in the refrigerator until ready to serve.

a serving:8g|698kcal|35g carbohydrate|6g protein|60g fat|36g saturated fat|Cholesterol:271mg|Sodium:207mg|Potassium:249mg|fiber:2g|sugar:25g vitamin A:2031IU vitamin C:1mg calcium:129mg iron:2mg a serving:8g calories:698kcal carbohydrate|protein|6g fat|

Mud Pie

This Mississippi Mud Pie is a favorite at our family, and we make it often! Four EASY layers of luxury create a dish that is fabulously rich, insanely creamy, and outrageously delicious! Starting with an Oreo cookie crust, this exquisite Mud Pie recipe continues with a rich chocolate sauce, chocolate pudding, chocolate whipped cream and, last but not least, a fluffy whipped cream topping! Of course, we garnished it all with crumbled Oreos and raspberries, and you can even add nuts if you want to go really fancy.

WHAT IS MUD PIE?

Mud Pie may take on many different forms! To put it simply, it is a chocolate pie with a crumbly cookie crust that is served warm. Because of the name, you might guess that this pie was created in Mississippi, and I love that it was created when I was in my 20s – the first printed recipe was published in 1975. Classic, now traditional dishes do not have to be handed down from generation to generation to be worthwhile! Southern smarty-pants took the new food options (such as instant pudding and Oreos) and created something completely unique and amazing – Mud Pie!

1. It is also known as Chocolate Lasagna or Chocolate Delight.
2. It is one of our favorite, most requested, and most prepared desserts at our house– and it will soon be at yours as well!
3. Since then, I’ve been making an adapted version of the recipe, and I recently made two pies for Easter because I knew one pie would simply not be enough for the occasion.
4. At the same time, it’s rich and decadent, but it’s also light and luscious, and I could easily eat half of a pie in one sitting.
5. Chocolate lovers will rejoice since their dreams have come true.

Mississippi Mud Pie Ingredients

The components for this Oreo mud pie are as simple as they come: eight ingredients total. Seriously! Everything you’ll need to prepare this mud pie dessert is listed below:

• It is necessary to utilize the complete Oreo in this recipe, rather than just the chocolate cookie portion of it. When baking, use unsalted butter alone
• Never use salted butter. Baker’s Semi-Sweet Chocolate: I like using semi-sweet chocolate instead of bittersweet chocolate to ensure that this pie is rich without being too sweet. It is important not to confuse sweetened condensed milk with evaporated milk. (1) 1 tablespoon of vegetable oil is put into the chocolate layer to prevent it from hardening when the chocolate layer is allowed to cool
• (2) Chocolate instant pudding: Make certain that you purchase instant pudding rather than cooking and serving it. Anything goes as long as the milk is cold
• Any type of milk will do
• Cool Whip: You may also make your own whipped cream to use in this recipe. Cool Whip just lasts longer than other brands.

How to Make Mississippi Mud Pie

It all starts with a standard Oreo base made of crushed Oreos and butter, which you bake for 8 minutes before adding the rest of the ingredients. Many pie recipes do not call for baking the crust, but I have found that the simple step of baking the crust for a few minutes really helps to solidify the crust and prevents the crust from cracking and crumbling all over the place when cutting into the pie – thus this pie is almost entirely no bake.

Because we want our crust to be completely cold before adding our first chocolate layer, you may prepare your crust up to a day ahead of time and cover it with aluminum foil.

FUDGEY CHOCOLATE SAUCE LAYER

It all starts with a standard Oreo base made of crushed Oreos and butter, which is baked for 8 minutes before being filled with mud pie ingredients. I know that a lot of pie recipes do not call for baking their crust, but I’ve found that baking it for a few minutes actually helps to solidify the crust, which stops it from crumbling all over when cutting into the pie — hence this pie is virtually entirely without baking. You may prepare your crust up to a day ahead of time and cover it with aluminum foil, since we want our crust to be completely cold before adding the first chocolate layer to our cake.

PUDDING LAYER

Mud Pie Chocolate Layer 2 is made by whisking two boxes of pudding mix with a little milk until smooth and creamy. Because you will use substantially less milk than you would with regular pudding, the chocolate pudding will be fairly thick, which is exactly what we are looking for! Half of the chocolate should be spread into the pie.

CHOCOLATE WHIPPED CREAM

Mud Pie Chocolate Layer 3 is made by mixing half of a tub of Cool Whip with the remaining thick chocolate pudding to form a light and fluffy layer that can be spooned into the pie shell after the crust is baked.

COOL WHIP LAYER

Mud Pie Layer 4 is made by spreading the leftover Cool Whip over the top of the pie.

GARNISH

I also enjoy garnishing my Mississippi Mud Pie with raspberries, and even serving it with additional raspberries, so that I may have a pleasantly tart refreshing raspberry combined with rich, delicious chocolate in every bite. It comes highly recommended. But, above all, I strongly advise you to cook this Almost No Bake Mud Pie Recipe as soon as possible! It is going to shout at you.

Mud Pie Variations to Try

It is possible to find as many Mississippi Mud Pie recipes as there are names for them – they come in all shapes and sizes, with varying layers and ingredients – some with ice cream, cream cheese, or meringue, some with a cake or a brownie base, others with pudding, whipped cream, and/or nuts, marshmallows, or Oreos – but this particular recipe is our favorite. In case you’re feeling really inventive, here are some fun ways to personalize your Mud Pie recipe:

• Nuts: You may include nuts into the pudding or use them as a garnish. If you enjoy pistachios, the combination of chocolate and pistachio is a winning one for you. Crushed peanuts and pecans, macadamia nuts, and hazlenuts are all wonderful additions to this dish. Fruit: As previously said, I enjoy the addition of raspberries to my mud pie, but you may also use strawberries or cherries, or even bananas and coconut
• A thin layer of cookie dough squeezed into a pie shell, like in my Million Dollar Cookie Pie, can substitute for the traditional piecrust. Store-bought cookies of any sort, such as lady fingers, shortbread, chocolate graham crackers, peanut butter cookie wafers, vanilla wafers, or Samoa cookies can also be used to make your own cookie crust
• However, this is not recommended. Variations on the pudding: Replace the coconut pudding with chocolate pudding, or combine banana or butterscotch puddings with the chocolate pudding, or use both! Decorate with toasted coconut shavings or sliced bananas for garnish. Ice cream: Instead of pudding, substitute any flavor of ice cream of your choosing. Have it thawed a little bit so that it is not liquid but also not frozen solid, making it more pliable
• Fun Alternatively, if you do not want to bake the crust, you can always stack this lovely pie in a trifle dish. Alternatively, individual meals in mason jars might be served at a shower, birthday party, or other occasion. Simply crumble the crust and press it into the bottom of a serving dish or trifle pan to form a crust. After that, add in all of the fantastic extra deliciousness

Tips for the Best Mississippi Mud Pie

• If you want the crust to cool more quickly, you may place it in the freezer
• Otherwise, it will take approximately an hour to chill entirely at room temperature. You must let the crust to cool fully before placing the pudding on top of it
• Else, the pudding will become rubbery. You may make your pie dough up to a day ahead of time and then cover it with aluminum foil after it has cooled. It is important not to microwave the chocolate, sweetened condensed milk, and vegetable oil at maximum power, since this would cause the mixture to scorch. Additionally, you must stir between 30 second intervals to ensure that the chocolate melts uniformly and that any chocolate at the bottom does not scorch. After everything has melted and been thoroughly mixed, pour it into the pie crust right away. The fudgy chocolate sauce will be thick and will become increasingly difficult to deal with as time goes on. But above all, I strongly advise you to cook this Almost No Bake Mud Pie Recipe as soon as possible.

CAN I MAKE MY MISSISSIPPI MUD PIE AHEAD of time?

Yup! Wrapping your Mud Pie firmly will ensure that it will stay well in the refrigerator for several days – that is, provided you can keep yourself and everyone else out of it, that is.

CAN I FREEZE MUD PIE?

Yes, you can freeze Mud Pie, but you should proceed with caution. You should have no trouble freezing the crust. A cooked crust can keep in the freezer for up to 4 months, however a non-baked crust will only keep in the freezer for 2 months. When it comes to the Mud Pie, you can freeze it, but I wouldn’t recommend freezing it with the cool whip topping since it would become mushy and liquid after it is defrosted after being frozen. The general texture of the pie is also not nearly as creamy as it might be.

Looking for More Homemade Pie Recipes?

• Chocolate Peanut Butter Pie
• Best Ever Pecan Pie
• Nutella S’mores Pie
• Banana Coconut Pie
• Million Dollar Cookie Pie
• Pear Pie
• Pumpkin Ice Cream Pie
• Mini Caramel Apple Pies
• Praline Pumpkin Pie
• Mini Chocolate Peanut Butter Pie

Want to try this Almost No Bake Ultimate Mud Pie Recipe?

Carlsbad Cravings is a website owned and operated by CarlsbadCravings.com.

• I use my food processor to finely smash the Oreos with the filling: 24 Oreo cookies with the filling
• 5 tablespoons unsalted butter, melted
• 4 ounces BAKER’S Semi-Sweet Chocolate, chopped
• 1/3 cup canned sweetened condensed milk
• 1 tablespoon vegetable oil
• 2 (3.9 oz each) pkgs. Instant Pudding with Chocolate Flavor
• JELL-O Chocolate Flavor Instant Pudding
• 1/2 cup cold milk
• 1 (8 oz.) container Cool Whip Whipped Topping, defrosted and split
• 2 1/2 cups cold milk

Crust

• Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, add the Oreo crumbs and the butter and toss until completely blended. Using a 9-inch pie pan, press firmly into the bottom and up the edges to create a uniform layer of the crumbs

Layer 1

• Bake for 8 minutes at 350 degrees F, then remove from oven and allow to cool completely before continuing to the next step. You may make your pie dough up to a day ahead of time and then cover it with aluminum foil after it has cooled. In a medium-sized mixing bowl, combine the chocolate, sweetened condensed milk, and vegetable oil. Microwave at 50 percent power for 30 second intervals, stirring in between each interval, until the chocolate is melted. Stir until smooth, then pour into a pie crust that has been allowed to cool. Smooth the bottom of the crust using a pastry brush. Remove from consideration

Layer 2

• Using a handheld whisk, whisk together the pudding ingredients and milk for 2 minutes (it will be thick). 1 to 1 and a half cups over the chocolate layer and smooth out

Layer 3

• Add HALF of the Cool Whip to the remaining pudding and whisk well. Spread on top of the pudding layer in the crust

Layer 4

• Refrigerate for at least 4 hours, preferably overnight, after sprinkling with the remaining Cool Whip.

Garnish (optional)

• Prepare the garnishes: fresh raspberries (very recommended! ), crushed Oreo cookies, and shaved chocolate (optional).

Were you able to make this recipe?

Use the hashtag @CarlsbadCravings and include your location. CarlsbadCravngs Please leave a review, as I always appreciate hearing from you! Recipe modified from KRAFT in certain ways.

Mud Pie

The process of creating a dessert does not have to be time-consuming. A slice of this Mud Pie will be the ideal sweet finale to your next dinner party.

Mud Pie Recipe

We spend so much time and effort preparing the main course that we don’t always have enough time to produce a nice dessert to round it off. This Mud Pie, on the other hand, does not fall into that category. It is straightforward from beginning to end, and it is something you can prepare a day or two (or even three) ahead of time! Making any form of ice cream cake is one of my favorite things to do during a get-together, and I enjoy making different flavors. They are ridiculously simple, especially if you don’t create your own ice cream from scratch.

If not, you should!

This Mud Pie has a lot going for it, and it is delicious.

For the top, I like to use chocolate-covered espresso beans that have been crushed up to offer another layer of taste and texture.

This post may contain affiliate links. Please read mydisclosure policy.

When preparing this Mud Pie, you’ll want to use a standard 9-inch pie pan. When you press the cookie crust into the pan, you’ll want to be sure to build up the borders so that you can fit as much ice cream as possible into the pan. Your crust edges will appear to be elevated, but trust me when I say that this is exactly what you want. Upon completion, you will have a stunningly gorgeous dessert to share and enjoy with your guests. Finished product It is not difficult to cut into this pie at all.

• This is what I would call perfection.
• If I were to select a dessert for my next get-together with friends, this would be at the top of my list without a doubt.
• ThisEasy No Bake Coconut Cream Pieis also one of my favorite simple desserts, and it’s one of my favorite sweets to make.
• It has been four years since I released this recipe for Simple Chicken Tenderloin Parmesan, and it has consistently ranked as one of my most popular.
• Milkshakes made with Greek yogurt and apple pie.
• The Butterbeer from the Harry Potter series was a big hit at my house eight years ago.
• Have you become a member of the Noble Pig culinary community?
• Dessert preparation does not have to be difficult.

This Mud Pie recipe is the perfect delicious treat to serve as a dessert after a meal. Preparation time: 30 minutes 6 hours are required for freezing. Time allotted: 30 minutes Course:Dessert Cuisine:American Mud Pie is the keyword here. Servings:12people Calories:407kcal

Crust:

• 9-ounce box of chocolate wafer cookies
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon cocoa powder

Filling:

• 1 cup heavy whipping cream
• 2 ounces semisweet chocolate chips
• 2 tablespoons chocolate covered espresso beans, crushed
• 2 tablespoons micro semisweet chocolate chips
• 2 tablespoons heavy whipped cream

• Preheat the oven to 350 degrees Fahrenheit. In a food processor, pulse the chocolate wafer cookies until they are finely chopped. In a separate bowl, combine the butter and sugar and pulse until moistened. In the bottom and up the edges of a 9-inch pie pan, press the chocolate cookie mixture together (you really want to build up the sides so they become a well when you pour the ice cream into the crust). A straight-sided dry measuring cup will assist you in smoothing the inside corners of the cup. Bake for 10 to 12 minutes, or until the top is dry. Allow for thorough cooling. Distribute the ice cream mixture evenly over the chilled crust, smoothing the top with a spatula as needed. Set a timer for one hour. In the freezer, lay the pie dish on a totally level surface and freeze for at least 30 minutes. To create the topping, add heavy cream in a small saucepan over medium-high heat and cook until very warm (buubly), about 1 minute. Stir in 2 oz. of chocolate chips until the mixture is completely smooth and silky. Drizzle over the ice cream cake that has just partially frozen. Crush espresso beans and micro chocolate chips and sprinkle on top of the dish. Cover and freeze for another 6 hours or overnight until the mixture is solid.

Remove the pie from the freezer 10 minutes before serving to allow it to come to room temperature. Nutritional Values The following is the amount of calories in one serving of Mud Pie: 407 calories from fat (236 percent of the daily value) 15.6g Saturated Fatty Acids (40 percent of total fat) Trans Fat (98%) 0.5g Sodium195.5mg 99.4mg 33 percent Cholesterol99.4mg Carbohydrates account for 9 percent of total calories. 39.8g Sugar 29.7g, 13 percent Fiber 0.7g, and 3 percent Fiber 33% of the total protein is 5.5g.

ten percent iron, nine milligrams, five percent In this table, the percent Daily Values (%DV) are calculated using a 2000-calorie diet.

Follow Noble Pig on social media platforms such as Facebook, Instagram, Pinterest, and Twitter to stay up to date on all of our current recipes.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

It is possible that this content contains affiliate links. Please review our information-sharing policy. There’s nothing complicated about this rich chocolate custard pie, which is topped with whipped cream and chocolate shavings, then baked in a delicious Oreo crust. It’s the perfect dessert for any occasion! What’s not to enjoy about this? Recipe for ultra-decadent chocolate mud pie that is a chocolate lover’s dream come true! The Oreo crust on its alone is delectable, but when combined with the creamy contents, it becomes unstoppably delicious.

How to Make Mud Pie

1. To make the crust, place the Oreos in the bowl of a food processor and pulse until finely ground. Drizzle in the melted butter and pulse a couple of times to incorporate the ingredients
2. Using your hands, press the cookie mixture into the pie plate to form a thin layer. A measuring cup or a glass can be used to assist press the mixture into a uniform layer. Place the pie dough in the freezer until you are ready to fill it. For the filling, use the following ingredients: 1 1/2 cups milk, cream, sugar, and salt should be combined in a medium-sized saucepan. Place all of the ingredients in a medium-sized saucepan over medium heat. Cook, stirring constantly, until the mixture is simmering, then remove from heat. In a large mixing basin, whisk together the yolks until well combined. In a separate bowl, whisk together 1/2 cup milk and corn starch until smooth, then stir into the yolks. Whisk the heated milk mixture into the egg yolks, then return the mixture to the stove to heat through. Place the saucepan over a medium heat and stir constantly until the mixture comes to a rolling boil. Remove from the heat and reduce the heat to medium-low for another 2-3 minutes before taking from the heat
3. Stir in the chopped chocolate and vanilla until the chocolate is completely melted. Filling should be poured into the cold crust. After smoothing the top with a spatula, place it in the refrigerator to cool while you prepare the ganache. Use short 20-second bursts of microwave time at 50% power to melt the chocolate and cream in a medium-sized mixing dish until smooth. Combine the ingredients in a mixing bowl and pour over the pie filling, smoothing it out. Place the pie in the refrigerator and let it to cool for at least 3 hours. When ready to serve, whisk the heavy whipping cream with the sugar and vanilla in a stand mixer until thick soft peaks form
4. Pour whipped cream on top of the pie and shave some chocolate over the top
5. Done.

Pro Tips for Making This Mud Pie

• When you add 1/2 cup of melted chocolate to the pie crust mixture before spreading it out, it will become a little more cohesive after it has been chilling
• This pie keeps exceptionally well in the refrigerator, especially if the whipped cream is saved until just before serving. The pie will keep for approximately 4 days in the refrigerator and for 2 months if frozen. By replacing cream for milk, you may lighten up the pie just a little bit. Half a teaspoon of espresso powder brings out the chocolate taste to its fullest extent, although it can be omitted if preferred
• When you want to make chocolate curls, simply place your chocolate over a flame and use a vegetable peeler or knife to create those lovely tiny curls.

Love Chocolate? Try these recipes out!

The Most Delicious Chocolate Layer Cake Chocolate Mousse Pie, Chocolate Chocolate Chip Cookies, Chocolate Mousse Pie Chocolate Zucchini Cake (believe me when I say this one is delicious!) If you’ve tried this mud pie recipe, please don’t forget to rate it and tell me how it turned out in the comments section below; I enjoy hearing from you!

Mud Pie

This quick, no-bake mud pie features a luscious chocolate custard filling that is coated in chocolate ganache and topped with whipped cream, all in an enticing Oreo crust. It is perfect for a special occasion. Course DessertCuisineAmerican Preparation time: 25 minutes 3 hours of chilling time 25 minutes is the whole time allotted. Caloric intake: 736kcal per person serving

For the Crust

• 3 eggs
• 6oz bittersweet chocolate170g
• 1tspvanilla extract5mL
• 1/2tspground espresso
• 1 cup cream240mL
• 2 cups milk480mL
• 1/4cupcorn starch
• 2/3cup sugar133g
• 1/4tsp salt
• 5yolks

For the Ganache

• 1/2 cup bitter or semisweet chocolate
• 1/4 cup heavy cream (90g)

For the Whipped Cream

• 2 cups heavy whipping cream480mL
• 1/4 cup sugar50g
• 2 teaspoons vanilla extract10mL
• 2 tsp vanilla extract

For the Crust

• Place the Oreos in the bowl of a food processor and pulse until they are finely ground
• Drizzle in the melted butter and pulse a couple of times to incorporate the ingredients
• Using your hands, press the cookie mixture into the pie plate to form a thin layer. A measuring cup or a glass can be used to assist press the mixture into a uniform layer. Place the pie dough in the freezer until you are ready to fill it.

For the Filling

• 1 1/2 cups milk, cream, sugar, and salt should be combined in a medium-sized saucepan. Place all of the ingredients in a medium-sized saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a simmer. then take the pan from the heat
• In a large mixing basin, whisk together the yolks until well combined. In a small dish, combine 1/2 cup milk and corn starch
• Stir into yolks until well combined. After whisking in the heated milk mixture into the yolks, return the mixture to the stove. Place the saucepan over a medium heat and stir constantly until the mixture comes to a rolling boil. Remove from the heat and reduce the heat to medium-low for another 2-3 minutes before taking from the heat
• Stir in the chopped chocolate and vanilla until the chocolate is completely melted. Filling should be poured into the cold crust. After smoothing the top with a spatula, place it in the refrigerator to cool while you prepare the ganache. Use short 20-second bursts of microwave time at 50% power to melt the chocolate and cream in a medium-sized mixing dish until smooth. Combine the ingredients in a mixing bowl and pour over the pie filling, smoothing it out. Place the pie in the refrigerator and let it to cool for at least 3 hours. When ready to serve, whisk the heavy whipping cream with the sugar and vanilla in a stand mixer until thick soft peaks form
• Pour whipped cream on top of the pie and shave some chocolate over the top
• Done.

• When you add 1/2 cup of melted chocolate to the pie crust mixture before spreading it out, it will become a little more cohesive after it has been chilling
• This pie keeps exceptionally well in the refrigerator, especially if the whipped cream is saved until just before serving. The pie will keep for approximately 4 days in the refrigerator and for 2 months if frozen. By replacing cream for milk, you may lighten up the pie just a little bit. Half a teaspoon of espresso powder brings out the chocolate taste to its fullest extent, although it can be omitted if preferred
• When you want to make chocolate curls, simply place your chocolate over a flame and use a vegetable peeler or knife to create those lovely tiny curls.

1 slice|736 calories|61 grams of carbohydrates|7 grams of protein|52 grams of fat|29 grams of saturated fat|Cholesterol: 221 milligrams|295 milligrams of sodium|318 milligrams of potassium|2 grams of fiber|44 grams of sugar|1495 international units (IU) of vitamin A, 0.4 milligrams of vitamin C, 138 milligrams of calcium, and 4.2 milligrams of iron

Reader Interactions

For8servings

• Nonstick cooking spray, which may be used to grease pans
• Chocolate wafer cookies, broken into pieces
• 8 tablespoons unsalted butter, melted and set aside

• Roughly chopped
• 8 oz (225g) dark chocolate (70-80 percent cacao), 70-80 percent cacao a dozen big eggs
• One cup all-purpose flour(125g)
• One cup granulated sugar(200g)
• One cup dark brown sugar(220g), packed
• 12 teaspoon kosher salt
• Two teaspoons vanilla extract
• Four large eggs

• 14 cup granulated sugar (150g)
• 13 cup unsweetened cocoa powder (40g), not dutch-processed, with more for garnish
• 34 cup granulated sugar (150g)
• 12 teaspoon kosher salt
• 2 big egg yolks
• 2 cups whole milk (480g)
• 2 tablespoons unsalted butter
• 1 12 teaspoon vanilla extract
• 13 cup all-purpose flour (40g)

1. Make the crust by combining the following ingredients: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Use nonstick spray to grease the sides of a 9-inch (23 cm) springform pan and cover the bottom with a strip of parchment paper, cutting it to fit flush with the top of the pan
2. In a large mixing bowl, combine the cookie crumbs and melted butter until the crumbs are equally soaked and the mixture is smooth. Transfer the crumbs to the prepared baking pan and press them into an equal layer over the bottom of the pan with the bottom of a measuring cup. Remove the pan from the oven while you prepare the brownie layer. Make the brownie layer as follows: Combine the chocolate and butter in a large glass dish and microwave on high power for 30 seconds, or until the chocolate is melted and smooth
3. Whisk together the granulated sugar, brown sugar, salt, vanilla and eggs in a separate large mixing bowl until lighter in color and frothy, about 1 minute. Pour in the melted chocolate mixture and whisk until it is smooth and completely incorporated. Then add the flour and mix until everything is just blended
4. Pour the batter over the crust in the pan and use a rubber spatula to smooth down the top of the cake. 45 to 50 minutes or until a toothpick inserted midway between the middle and the edge comes out clean, depending on your oven. In the meantime, prepare the pudding layer as follows: Stir till incorporated the granulated sugar, cocoa powder, flour, and salt in a medium saucepan over medium heat until well blended. To make a thick, smooth paste, combine the egg yolks with a splash of milk and whisk until the mixture comes together. Whisk in the remaining milk until it is completely smooth. Preheat the pan over medium heat, and cook, stirring constantly, for 8-10 minutes, or until the sauce begins to boil and thicken somewhat. Using a heatproof spatula, carefully remove the pan from the heat and add the butter and vanilla, stirring constantly, until the butter has melted and the mixture is smooth and thoroughly blended
5. Whenever the brownie layer is done, move the pan to a wire rack and pour the warm pudding over the top. Smooth the top with a rubber spatula to make it seem even. Allow for cooling to room temperature, which should take around 1 hour. Refrigerate for at least 4 hours or up to 1 day after covering with plastic wrap. When you’re ready to serve, whisk the cold cream in a medium-sized mixing bowl until firm peaks form. Take the pie out of the refrigerator and set it aside. Peel away and remove the strip of parchment paper from the springform pan, then invert the pie onto a serving platter and repeat the process. Spread the whipped cream on top of the pie and sprinkle with more chocolate powder, if desired. Enjoy the pie while it’s still cold.

For8servings

• Nonstick cooking spray, which may be used to grease pans
• Chocolate wafer cookies, broken into pieces
• 8 tablespoons unsalted butter, melted and set aside

• Roughly chopped
• 8 oz (225g) dark chocolate (70-80 percent cacao), 70-80 percent cacao a dozen big eggs
• One cup all-purpose flour(125g)
• One cup granulated sugar(200g)
• One cup dark brown sugar(220g), packed
• 12 teaspoon kosher salt
• Two teaspoons vanilla extract
• Four large eggs

• 14 cup granulated sugar (150g)
• 13 cup unsweetened cocoa powder (40g), not dutch-processed, with more for garnish
• 34 cup granulated sugar (150g)
• 12 teaspoon kosher salt
• 2 big egg yolks
• 2 cups whole milk (480g)
• 2 tablespoons unsalted butter
• 1 12 teaspoon vanilla extract
• 13 cup all-purpose flour (40g)

1. Make the crust by combining the following ingredients: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Use nonstick spray to grease the sides of a 9-inch (23 cm) springform pan and cover the bottom with a strip of parchment paper, cutting it to fit flush with the top of the pan
2. In a large mixing bowl, combine the cookie crumbs and melted butter until the crumbs are equally soaked and the mixture is smooth. Transfer the crumbs to the prepared baking pan and press them into an equal layer over the bottom of the pan with the bottom of a measuring cup. Remove the pan from the oven while you prepare the brownie layer. Make the brownie layer as follows: Combine the chocolate and butter in a large glass dish and microwave on high power for 30 seconds, or until the chocolate is melted and smooth
3. Whisk together the granulated sugar, brown sugar, salt, vanilla and eggs in a separate large mixing bowl until lighter in color and frothy, about 1 minute. Pour in the melted chocolate mixture and whisk until it is smooth and completely incorporated. Then add the flour and mix until everything is just blended
4. Pour the batter over the crust in the pan and use a rubber spatula to smooth down the top of the cake. 45 to 50 minutes or until a toothpick inserted midway between the middle and the edge comes out clean, depending on your oven. In the meantime, prepare the pudding layer as follows: Stir till incorporated the granulated sugar, cocoa powder, flour, and salt in a medium saucepan over medium heat until well blended. To make a thick, smooth paste, combine the egg yolks with a splash of milk and whisk until the mixture comes together. Whisk in the remaining milk until it is completely smooth. Preheat the pan over medium heat, and cook, stirring constantly, for 8-10 minutes, or until the sauce begins to boil and thicken somewhat. Using a heatproof spatula, carefully remove the pan from the heat and add the butter and vanilla, stirring constantly, until the butter has melted and the mixture is smooth and thoroughly blended
5. Whenever the brownie layer is done, move the pan to a wire rack and pour the warm pudding over the top. Smooth the top with a rubber spatula to make it seem even. Allow for cooling to room temperature, which should take around 1 hour. Refrigerate for at least 4 hours or up to 1 day after covering with plastic wrap. When you’re ready to serve, whisk the cold cream in a medium-sized mixing bowl until firm peaks form. Take the pie out of the refrigerator and set it aside. Peel away and remove the strip of parchment paper from the springform pan, then invert the pie onto a serving platter and repeat the process. Spread the whipped cream on top of the pie and sprinkle with more chocolate powder, if desired. Enjoy the pie while it’s still cold.

This Mississippi Mud Pie Is A Must For Thanksgiving

Its origins may be in Mississippi, but one thing is certain: no other dessert can rival with this layered masterpiece, which consists of a graham-cracker foundation, brownie, and pudding, all of which are topped with whipped cream and decorated with a cherry on top. All of this comes together to create a rich (and tasty) dessert, which is just what the doctor ordered. Yields:8 Preparation time: 0 hours 30 minutes Total time: 8 hours and 0 minutes In the case of the Crust 10 ounces of chocolate Teddy Grahams, 15 graham crackers, or 40 Oreo cookies with the filling removed are all good options.

In the case of the Brownie 1 1/4c.Nutella eggs, room temperature (two big eggs) a 3-ounce chocolate-hazelnut bar, chopped (optional) a half cup of all-purpose flour In order to make the Chocolate Pudding a cup of granulated sugar 3tbsp.cornstarch a quarter cup of cocoa powder a half teaspoon of Kosher salt 2 1/2 c.

bittersweet or milk chocolate, broken into pieces Pure vanilla extract (around 1 teaspoon) In order to make the Whipped Cream (1/4 cup) heavy whipping cream (16 oz.) optional: 2 tablespoons powdered sugar Optional: 1 teaspoon pure vanilla essence optional garnishes: cocoa powder, chocolate shavings, almonds, and cookie crumbs are all good options.

1. Preparing the Crust:Place a rack in the center of the oven and preheat the oven to 325 degrees. Prepare a 9-inch springform pan by lining the bottom with parchment paper. Place the cookies (or graham crackers) in a food processor and pulse until the crumbs form, about 30 seconds. (If you don’t have a food processor, you can crush them in a ziplock bag with a rolling pin if you don’t have one.) In a large mixing bowl, combine the cookie crumbs with the melted butter and (optional) sugar. Firmly press the mixture into the bottom and up the sides of the pie plate/springform pan, about 1 inch from the bottom. (Be careful not to press too hard.)
2. Preheat the oven to 350 degrees for 10 minutes, then take the pan from the oven and set aside to cool. Make the Brownie the following way: 350 degrees Fahrenheit is the recommended temperature for the oven. To make the Nutella sauce, place it in a small microwavable dish and microwave it in 30-second intervals until it has the consistency of a sauce. Allow for a brief cooling period. Transfer the Nutella to a large mixing bowl and whisk in 1 egg at a time until well combined. Mix in the flour until everything is well-combined. Fold in the optional chocolate bar bits, and then pour the brownie mixture into the pie shell that has been made before. Bake for 20-25 minutes at 350°F. Preparation: In a medium saucepan, mix together the sugar, cornstarch, cocoa powder, and 1/2 teaspoon salt until smooth. Whisk in the half-and-half and egg yolks until everything is well combined. Cook, whisking frequently, over medium heat until the sauce has thickened and become pudding-like, 10 to 12 minutes. Remove from the heat and mix in the butter, chocolate chunks, and vanilla extract until well combined. Allow to cool
3. Assemble the Pie/Make the Cream: Spread all of the pudding on top of the brownie in a uniform layer, making sure to spread it evenly. Place plastic wrap directly on the surface of the pudding and refrigerate until the pudding is completely chilled. Refrigerate for 4 to 6 hours, or overnight if possible. Prepare the heavy cream and optional powdered sugar by whipping them together until soft peaks form just just to serving. Remove the plastic wrap from the cake and apply an even layer of whipped cream on top. Optional cocoa powder, chocolate shavings, and/or nuts and cookie crumbs can be sprinkled on top
4. When you’re ready to serve the pie, take it from the springform pan.

This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Joel Goldberg is a successful businessman. Millie Peartree is a contributing writer based in the Bronx. Inspire by her mother and her childhood in the southern United States, chef Millie Peartree began cooking at an early age and has continued to do so. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.