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Recipe: Mudslide Pie
Similar Categories: Mudslide, Pie
7 ounces chocolate cookie crumbs, plus more for garnish
2 tablespoons butter, melted
3 (1-quart) containers coffee ice cream
Chocolate sauce
Chopped nuts (optional)
Using a large mixing bowl, place cookie crumbs and melted butter.
Mix until the ingredients are well blended and moist. Keep mixture
at room temperature until needed for pie shells.
Lightly spray 2 pie tins with vegetable oil. Place the prepared
crust into the pie tins and press firmly on the bottom and sides of
each tin, forming a smooth and even thickness approximately 1/8-inch
thick. Use a ladle to even out the crusts. Place piecrusts in
freezer before ice cream can be placed into crusts.
Equally portion the ice cream into the pie shells. Mound the ice
cream to create a 3-inch high dome. Use a glove and napkin to help
with this process. Place pies on a sheet pan and place in the
freezer for approximately 6 hours or more.
To serve, Drizzle with chocolate sauce and sprinkle with more cookie
crumbs and chopped nuts, if desired.
2 tablespoons butter, melted
3 (1-quart) containers coffee ice cream
Chocolate sauce
Chopped nuts (optional)
Using a large mixing bowl, place cookie crumbs and melted butter.
Mix until the ingredients are well blended and moist. Keep mixture
at room temperature until needed for pie shells.
Lightly spray 2 pie tins with vegetable oil. Place the prepared
crust into the pie tins and press firmly on the bottom and sides of
each tin, forming a smooth and even thickness approximately 1/8-inch
thick. Use a ladle to even out the crusts. Place piecrusts in
freezer before ice cream can be placed into crusts.
Equally portion the ice cream into the pie shells. Mound the ice
cream to create a 3-inch high dome. Use a glove and napkin to help
with this process. Place pies on a sheet pan and place in the
freezer for approximately 6 hours or more.
To serve, Drizzle with chocolate sauce and sprinkle with more cookie
crumbs and chopped nuts, if desired.
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