My husband has always preferred pie over cake, pudding, cookies, or other desserts. I think I won him over when we were dating because I baked him a cherry pie—he instantly became putty in my hands. After we were married, he fell in love with the Mud Pie at Red Robin restaurants, so I began a mission to find a recipe similar that would continue to melt his heart. Pies can be tricky and a bit time consuming, but this recipe for Frozen Mocha Mud Pie is a favorite around our house because it’s simple and requires just a few ingredients. Pop it in the freezer and you have a fantastic dessert ready for any occasion. For a decadent treat that is sure to tantalize the taste buds of cooks and connoisseurs alike you must try mocha ice cream pie also lovingly called Mud Pie. This delectable dessert is the perfect combination of creamy ice cream and rich mocha flavor that’s sure to please.
But it’s not just about the flavor. During the heat of summer, sometimes you just want to treat yourself. A great way to do that is with frozen desserts! Not only are they convenient to prepare ahead of time, but they are also incredibly refreshing – perfect for cooling off on those especially warm days. And for a classic summer treat, mud pie is a great choice! It’s a divine combination of chocolate, cookie crust, rich ice cream and sumptuous fudge topping that will be sure to satisfy your cravings. This pie is also an economical and simple way to make a show-stopping dessert. With just five simple ingredients, you can create an amazing dessert that everyone will love. This recipe will be requested time and time again. So, let’s dive into this Frozen Mocha Mud Pie recipe and learn how to make it.
Frozen Mocha Mud Pie Recipe
Ingredients
- 18 chocolate sandwich cookies finely crushed
- 3 T butter or margarine melted
- 1 quart coffee or mocha almond ice cream slightly softened
- 1 C hot fudge topping
- ¼ C slivered almonds lightly toasted
- Sweetened whipped cream optional
Instructions
- In a medium bowl, mix the crushed cookies and butter until well blended.
- Lightly press the crumbs onto the bottom and up the side of a 9 x 1 ¼ inch pie plate.
- Chill in the refrigerator for 30 minutes.
- Spread the softened ice cream evenly over the crust and freeze for at least one hour so that you can spread the topping over it without marbling.
- Spread the hot fudge topping on top of the pie and sprinkle with the toasted almonds over the fudge. Freeze for at least 2 hours.
- Remove from freezer and top with sweetened whip cream to serve.
Tips and Tricks:
- Choose an interesting flavor combination: You don’t have to stick with mocha or coffee ice cream. Feel free to mix things up with a unique flavor combo like salted caramel and marshmallow, or pineapple sherbet with strawberries and bananas!
- Crush your cookies in a food processor for evenly crushed crumbs. In a pinch you can substitute with a pre-made graham cracker crust, but a crust from scratch is best and makes a difference.
- Be sure to let the ice cream soften slightly before adding it to the crust: This will make it easier to spread the ice cream evenly in the crust and create a smooth finish. But don’t let it thaw completely and turn to soup!
- Freeze your pie overnight: Give it plenty of time (at least 8 hours) in the freezer so that your ice cream has enough time to harden properly before serving. Remove your pie from the freezer about 10 minutes before you want to serve it. Run your knife under hot water for 30 seconds to make cutting your pie easier.
- Toasting brings out the true flavor of the almonds, so don’t skip over toasting them. It’s so easy to do on your stovetop. Just sprinkle them in an ungreased heavy skillet. Cook over medium heat for 5 to 7 minutes, stirring frequently until they begin to brown. Watch carefully so they don’t burn. Remove them immediately from the hot skillet so they don’t continue to taste and become too dark or scorch.
- Toppings make everything better: Don’t forget to top off your ice cream pie with a generous helping of whipped cream, chopped nuts, sprinkles, and anything else that tickles your fancy!
- Store any unused portions in the freezer and cover it with plastic wrap to prevent drying out or crystallizing.
