What Is A Mud Pie Dessert

Best Mud Pie

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Ingredients

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

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

Classic Mud Pie is one of those time-tested sweets that every cook should have in their repertoire of dessert recipes. It’s been a long-time family favorite for many generations now. Since then, I’ve cooked this dish for myself with the help of my sister-in-law, Sheri, who is the creator of numerous other ABK recipes. Despite the fact that it appears to be a lot of labor, it is actually rather simple to put together. Promise. Simply construct the cookie crust, press it into a dish (3 other dish types are available, but I preferSpringform), fill with a thick layer of ice cream, and top with fudge sauce, whipped cream, and crushed cookies to make a delicious dessert.

There is no baking required, and the majority of the components are pre-made and readily available. When it comes to making dessert, there’s nothing better than something that’s fast, cold, and very scrumptious to look at. Of course, there’s the pie.

  • 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.
  • Over low heat in a heavy pan, whisk together 1 cup heavy whipping cream, 1/3 cup granulated sugar, and 4 ounces chocolate until the chocolate is melted. Increase the heat to medium and continue to simmer for approximately 8 minutes, stirring regularly to prevent burning of the vegetables. This procedure can be completed in a double boiler. After removing it from the heat, whisk in the vanilla until smooth. Allow the ice cream to cool fully before adding a topping. Put ice cream on top of the hot fudge and return the pie to the freezer until it has cooled fully. To make whipping cream, either use a stand mixer or big mixing basin and a hand mixer. 2 tablespoons powdered sugar to whipped cream
  • Whisk on low speed until firm
  • Repeat with remaining ingredients. Using the leftover Oreo crumbs, decorate the top of the pie with whipped cream. Before serving, place the dish in the freezer for at least 4 hours or for up to 2 days. Allowing the pie to chill in the freezer for at least 6 hours is the best method for making it

Frozen Mud Pie

Preparation time: 40 minutes plus freezing

Makes

prep time: 40 minutes + time spent in the freezer

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. Toss cookie crumbs with optional sugar in a small mixing bowl until well combined. Add in the butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch pie pan that has not been oiled. Refrigerate for 30 minutes before serving. 2 cups ice cream should be poured into the crust. Drizzle half of the chocolate syrup over the top and swirl with a knife. Gently spread the remaining ice cream on top. Drizzle the remaining syrup over the top and twirl with a knife. Freeze until the ice crystals are solid. Remove the frozen food from the freezer 10-15 minutes before to serving. Alternatively, entire biscuits can be used to decorate the top.

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.

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 could guess that this pie was invented in Mississippi, and I love that it was produced while I was in my 20s – the first written 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 utilized the new food alternatives (such as instant pudding and Oreos) and created something completely unique and fantastic – 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 sweets at our house– and it will soon be at yours as well!
  3. Since then, I’ve been preparing a modified version of the recipe, and I recently prepared two pies for Easter since I knew one pie would just not be enough for the occasion.
  4. At the same time, it’s rich and delicious, but it’s also light and delectable, 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

Using a microwave, melt chocolate, sweetened condensed milk, and vegetable oil together until smooth and silky. Pour the sauce into the chilled pie crust and refrigerate for at least 30 minutes before serving. This results in a coating that is delectably rich and fudgy. It is critical that you allow the pie crust to cool fully before adding this Layer; otherwise, the crust will rise to the surface as you attempt to spread the chocolate. In addition, you want the crust to be completely cool so that you can quickly pour the chocolate into the Crust before it thickens or hardens more.

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.

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COOL WHIP LAYER

To make Mud Pie Chocolate Layer 3, combine 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 it has been baked.

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. Even after being defrosted, the flavor stays the same.

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, combine the Oreo crumbs and the butter and stir until well combined. Using a 9-inch pie plate, press firmly into the bottom and up the sides to create an even 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.

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 carefully pouring the heated mixture into a medium-sized mixing basin while whisking continually to avoid 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|

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.

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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. Preheat the oven at 350 degrees Fahrenheit. Melt the butter in a small saucepan. In the meantime, throw 9 ounces of the chocolate cookies in a food processor and pulse until smooth. Once the pulses are completed, process till fine. Transfer to a springform pan with a 10-inch diameter. Preparing the remaining 4 1/2 ounces of cookies and setting them away
  2. Spread butter over the crumbs in the pan and swirl until moistened, then press into the bottom of pan with your fingers or a glass. Bake for 10 minutes, then remove from oven and allow to cool fully. When the cookies cool, they will stiffen somewhat and form a beautiful chocolate foundation. Place the ice cream in the freezer and take it out to let it to soften slightly on the kitchen counter
  3. Spread the softened ice cream over the crumbs on the bottom of the pan. A rubber spatula is ideal for this task. Freeze until the ice crystals are solid. When the ice cream has firm, work quickly to apply the chocolate fudge topping on top of the ice cream before it becomes too hard (see Author Notes for tips). Remove from oven and set in freezer for at least 2 hours or overnight before serving
  4. Sprinkle with remaining crumbs, leaving a tiny border to allow the chocolate fudge to peek through
  5. When you’re ready to serve, mix up the whipped cream as follows: In the bowl of a standing mixer, combine the cool heavy cream and sugar until well combined. Beat on a medium-high speed until medium-sized peaks begin to form
  6. Each slice should be topped with a generous scoop of whipped cream.

A New York-based cook and writer, Danielle Rehfeld’s website, the inherited plate, contains recipes and movies that highlight cuisines and people from our diverse global community.

Mud Pie

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. It’s also one of the greatest pies to make ahead of time because it’s freezer-friendly and keeps for a long time.

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

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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.

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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.

  1. This is what I would call perfection.
  2. 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.
  3. ThisEasy No Bake Coconut Cream Pieis also one of my favorite simple desserts, and it’s one of my favorite sweets to make.
  4. 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.
  5. Milkshakes made with Greek yogurt and apple pie.
  6. The Butterbeer from the Harry Potter series was a big hit at my house eight years ago.
  7. Have you become a member of the Noble Pig culinary community?
  8. 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.
See also:  Boston Cream Pie Is The Official State Dessert For Where

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.

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Mississippi Mud Pie is a chocolate lover’s dream come true, and it’s easy to see why. With an Oreo crust, a brownie-like filling, and a chocolate ganache on top, this pie is rich, fudgy, and gooey, and it is sure to impress your family and guests.

What is Mississippi Mud Pie?

A chocolate pie is one thing, but this old-fashioned Mississippi mud pie recipe is another entirely. It is the original solution to every chocoholic’s most serious chocolate yearning! Mississippi mud pie is the result of combining a chocolate chess pie with a flourless cake, and, let me tell you, the outcome is excellent. When served cold, it has a creamy and fudgy texture. If you serve it at room temperature, it will be much more ooey-gooey. In any case, it’s a must-make for any and all of the chocolate lovers in your life.

Nothing but the traditional mix of a chocolate cookie crust, creamy chocolate pie filling, and a rich ganache to finish it off is included in this recipe.

What is in a Mississippi Mud Pie?

Three layers comprise a Mud Pie: the crust, the chocolate chess pie filling, and the ganache-topped icing.

  • Cookie Crust: You’ll need to crush Oreo cookies for this crust, and no, you don’t have to take the filling from them. The unseasoned butter will be used to produce the pie shell as well as in the filling of the pie
  • The pie filling will be made using chopped semisweet baking chocolate, which you can find at your local grocery store. That’s the type of thing you’d find in the baking section
  • Bread Flour: This is used to help bind the filling together. sugar crystals (granulated): to sweeten the pie
  • Vanilla extract and salt are used to enhance the flavor. Eggs: You’ll need at least two big eggs, as well as one additional egg white. This aids in the preparation of the pie’s creamy filling. Bittersweet chocolate chips: These are used to prepare the ganache that will coat the cake. You can replace semi-sweet if you like. To produce the ganache, heavy whipping cream is required.

How to Make Mississippi Mud Pie

Using a food processor, pulse together the cookies until they are fine crumbs, then set aside to cool. After that, move them to a mixing dish and toss in the melted butter with a fork until everything is well combined. 2. Press the Oreo mixture into the bottom and up the sides of a 9- or 10-inch springform pan, pressing firmly. While you’re putting together the filling, chill the crust. 3. In a microwave-safe dish, combine the butter and the chopped chocolate until smooth. Using a microwave, heat the chocolate chips in 30-second intervals, stirring between each increment, until melted and smooth.

Pour the melted chocolate into a mixing bowl and whisk in the flour, sugar, vanilla, and salt.

Gradually whisk in the whole eggs and egg whites, one at a time, until the mixture is smooth and well combined.

7) 7.

This will ensure that any butter that spills out does not end up in the bottom of your oven’s bottom. The mud pie should be baked for 35 to 45 minutes at 350 degrees Fahrenheit or until the top is puffed and the filling is set in the center. Allow the pie to cool for one hour.

How to Assemble Mud Pie

1. After the pie has been allowed to cool, make the ganache. Put the chocolate chips in a heat-proof dish and set aside. In a small saucepan, bring the cream to a boil, then pour it over the chocolate chips and stir to combine. Wait for 30 seconds, then whisk until the chocolate is completely melted. 2. 3. Spoon the ganache on top of the pie and set aside. Afterwards, spread it out to the borders of the crust so that the entire surface is coated. At this point, you can either refrigerate the Mississippi pie until it is set or cover it and let it out at room temperature overnight until it is set.

If you serve it cold, it will have a more fudge-like consistency.

Tips

  • One of the things I enjoy about this pie is how ooey-gooey it is in the middle! As a result, I prepare it a day ahead of time and store it at room temperature. This gives it enough time to set while still maintaining its wonderful gooey texture when it is served. If you’re in a hurry, you may refrigerate the pie to ensure that it sets more quickly. Although the texture will be fudgier if you serve it cold, it will be more moist if you serve it warm. If you only have semisweet chocolate chips on hand, you can substitute them for the bittersweet chocolate chips in the ganache.

FAQ

Is it okay to use a pie pan? Yes, a 10′′ pie pan will work perfectly for this recipe as well. What is the purpose of baking it on a cookie sheet? Springform pans have a tendency to leak, so it’s best to place a pan underneath the pie to collect any leaks and prevent them from burning on the bottom of your oven’s bottom. What is the best way to serve it? You may either serve the pie plain or top each slice with a dab of whipped cream or premade whipped topping, depending on your preference. Also, a sprinkling of sea salt on top of the ganache is a nice touch.

  • What method do you use to save it?
  • Allow it to come to room temperature before serving if you want it sticky when you serve it.
  • Is it possible to freeze it?
  • What went wrong with my ganache?
  • In addition, heavy cream is required for the ganache to be successful.
  • What is the best way to tell when a mud pie is finished baking?
  • If you enjoy baking pies, this chocolate Mississippi pie should definitely be on your to-make list!

More Chocolate Pie Recipes To Try

  • Double Chocolate Pecan Pie, Chocolate Pecan Oatmeal Cookie Pie, and Salted Caramel Pecan Chocolate Pie are some of the desserts you may make with pecans.

Have you made this recipe?

Use the hashtag itcrazyforcruston or the handle @crazyforcruston on Instagram.

Crust:

  • 60 tablespoons (84 g) unsalted butter, melted
  • 30 Oreo cookies

Mud Fillling:

  • 12 cup (113 g) unsalted butter
  • 4 ounces semi-sweet baking chocolate chopped
  • 1 teaspoon all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 14 teaspoon salt
  • 3 big eggs
  • 1 large egg white
  • 12 cup (113 g) unsalted butter

Ganache:

  • 112 cups heavy cream
  • 1 cup bittersweet chocolate chips (170g)
  • Optional: whipped cream or flaky sea salt (for serving)
  • Make the crust by combining the following ingredients: Preheat the oven to 350 degrees Fahrenheit. In a food processor, pulse the Oreos until they are a fine crumb, about 30 seconds. Place the ingredients in a mixing dish and toss in the melted butter with a fork. In a 9-inch or 10-inch springform pan, press the mixture into the bottom and up the edges. (Alternatively, a 10-inch pie pan can be used.) Refrigerate until ready to use
  • Prepare the filling by doing the following: In a medium-sized mixing bowl, combine the butter and chocolate. Melt the chocolate in the microwave, heating on high for 30 second increments at a time, stirring in between, until it is completely melted and smooth. If you prefer, you may do it in a bowl placed over a saucepan of hot water. When the chocolate is melted and smooth, mix in the flour, sugar, vanilla, and salt until everything is well combined. In a separate bowl, whisk in the eggs and egg whites one at a time until the mixture is completely smooth. Pour the ingredients into the crust that has been made. Place the pan on a baking sheet (very important as some of the butter might leak out of the springform pan since those pans are not sealed). 35-45 minutes, or until the top is puffed and the filling is set in the center, depending on your oven. Allow for 1 hour of cooling time
  • After the pie has been allowed to cool for approximately 1 hour, prepare the ganache as follows: In a medium-sized heat-safe dish, combine the chocolate chips. Put cream on low heat in a small saucepan, and then pour hot cream over chocolate chips to coat them completely. Allow for 30 seconds of resting time before stirring until the chocolate is completely melted
  • Spread the ganache over the pie, being sure to get it all the way to the corners of the crust
  • You may either leave it set at room temperature overnight, wrapped with plastic wrap, or refrigerate it to set
  • The pie should be served at room temperature for the best gooeyness (if served cold, it will be more like fudge). Suggestions for optional servings include: add whipped cream on top or a sprinkle of sea salt on top
  • To make the crust, start by combining the ingredients in a mixing bowl. 350 degrees Fahrenheit should be set for the oven. In a food processor, pulse the Oreos until they are a fine crumb, about 20 seconds. Using a fork, mix in the melted butter until everything is well combined. In a 9-inch or 10-inch springform pan, press the mixture into the bottom and up the sides to adhere. It is also possible to use a pie dish measuring 10 inches in diameter. Place in the refrigerator until you are ready to fill it. Make the filling by following these instructions: In a medium-sized mixing bowl, whisk together the butter and chocolate until smooth. Stir constantly while cooking on high for 30 second intervals, until the chocolate is melted and smooth. Remove from the microwave after 30 seconds and set aside. If you want, you may do it in a bowl placed over a pan of boiling water instead. As soon as the chocolate is completely melted and smooth, mix in the flour, sugar, vanilla, and salt until well-combined. In a separate bowl, whisk in the eggs and egg whites one at a time until the mixture is smooth and well combined. Pour the mixture into the crust that has been previously made. A cookie sheet should be used to support the pan (very important as some of the butter might leak out of the springform pan since those pans are not sealed). 350°F for 35-45 minutes, or until the top is puffed and the filling is set in the middle. After a half-hour has passed, remove the pie from the oven and prepare the ganache as follows: In a medium heat-safe dish, combine the chocolate chips. In a small saucepan, bring the cream to a boil, then pour the hot cream over the chocolate chips. Stir until the chocolate is completely melted after allowing it to settle for 30 seconds. The ganache should be poured over the pie crust, reaching the corners of the crust
  • You may either let it to set overnight at room temperature, wrapped with plastic wrap, or you can refrigerate it to set. It is best to serve the pie at room temperature for maximum gooeyness (if served cold, the pie would be more like fudge). Suggestions for additional servings: Add whipped cream on top or a sprinkle of sea salt for extra flavor.

Preparing the crust: Pre-heat the oven to 350 degrees Fahrenheit. In a food processor, pulse the Oreos until they are a fine crumb. Using a fork, mix in the melted butter until everything is well-combined. Fill the bottom and up the sides of a 9-inch or 10-inch springform pan with the mixture. (You may also use a 10-inch pie pan for this recipe.) Refrigerate until you’re ready to fill; Make the filling by following these steps: In a medium sized mixing bowl, combine the butter and chocolate. To melt chocolate in the microwave, heat on high for 30 second intervals, stirring between each, until the chocolate is completely melted and smooth (about 1 minute).

In a separate bowl, whisk in the eggs and egg whites one at a time until the mixture is smooth and creamy.

Place the pan on a baking sheet to catch any drips (very important as some of the butter might leak out of the springform pan since those pans are not sealed).

Allow for 1 hour of cooling time; when the pie has been allowed to cool for approximately 1 hour, prepare the ganache as follows: Place the chocolate chips in a medium-sized heat-safe dish and set aside.

Allow for 30 seconds of resting time before stirring until the chocolate is completely melted.

Suggestions for optional servings: To finish, add whipped cream or a sprinkling of sea salt;

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