Advertisement
Recipe: Chocolate Mud Pie
Similar Categories: Chocolate, Mud, Pie
9 oz. pkg. chocolate wafers
Margarine or butter
1 pint vanilla ice cream
1/3 cup unsweetened cocoa
Sugar
1-1/3 cups heavy or whipping cream
Vanilla extract
1 pint coffee ice cream
Semisweet-chocolate curls, for garnish
Heat oven to 375. In blender at high speed or in food processor with
knife blade attached, blend chocolate wafers to fine crumbs. In
small saucepan over low heat, melt 1/2 cup margarine or butter (1
stick). In 9" pie plate with fork, mix chocolate-wafer crumbs and
melted margarine or butter. With hands, press mixture onto bottom
and up sides of pie plate. Bake 10 minutes. Cool crust completely
on wire rack. Meanwhile, place vanilla ice cream in refrigerator to
soften slightly. Carefully spread vanilla ice cream into crust;
freeze until firm, about 1-1/2 hours.
In 2-quart saucepan over medium heat, heat cocoa, 2/3 cup sugar, 1/3
cup cream and 3 Tbs. margarine until mixture is smooth and boils,
stirring frequently. Remove from heat; stir in 1 tsp. vanilla. Cool
fudge sauce to room temperature. Pour fudge sauce over vanilla ice
cream. Return pie to freezer; freeze until firm, at least 1 hour.
Place coffee ice cream in refrigerator to soften slightly. Carefully
spread coffee ice cream over fudge sauce. Return pie to freezer.
In small bowl, with mixer at medium speed, beat remaining heavy cream
with 2 Tbs. sugar and 1 tsp. vanilla until soft peaks form. With
metal spatula, spread whipped-cream mixture over pie. Garnish pie
with chocolate curls. Return pie to freezer, uncovered; freeze until
firm, about 3 hours. If not serving pie on same day, wrap frozen pie
with foil or plastic wrap and freeze until ready to serve.
Margarine or butter
1 pint vanilla ice cream
1/3 cup unsweetened cocoa
Sugar
1-1/3 cups heavy or whipping cream
Vanilla extract
1 pint coffee ice cream
Semisweet-chocolate curls, for garnish
Heat oven to 375. In blender at high speed or in food processor with
knife blade attached, blend chocolate wafers to fine crumbs. In
small saucepan over low heat, melt 1/2 cup margarine or butter (1
stick). In 9" pie plate with fork, mix chocolate-wafer crumbs and
melted margarine or butter. With hands, press mixture onto bottom
and up sides of pie plate. Bake 10 minutes. Cool crust completely
on wire rack. Meanwhile, place vanilla ice cream in refrigerator to
soften slightly. Carefully spread vanilla ice cream into crust;
freeze until firm, about 1-1/2 hours.
In 2-quart saucepan over medium heat, heat cocoa, 2/3 cup sugar, 1/3
cup cream and 3 Tbs. margarine until mixture is smooth and boils,
stirring frequently. Remove from heat; stir in 1 tsp. vanilla. Cool
fudge sauce to room temperature. Pour fudge sauce over vanilla ice
cream. Return pie to freezer; freeze until firm, at least 1 hour.
Place coffee ice cream in refrigerator to soften slightly. Carefully
spread coffee ice cream over fudge sauce. Return pie to freezer.
In small bowl, with mixer at medium speed, beat remaining heavy cream
with 2 Tbs. sugar and 1 tsp. vanilla until soft peaks form. With
metal spatula, spread whipped-cream mixture over pie. Garnish pie
with chocolate curls. Return pie to freezer, uncovered; freeze until
firm, about 3 hours. If not serving pie on same day, wrap frozen pie
with foil or plastic wrap and freeze until ready to serve.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Chocolate, Mud, Pie
| Country Chicken And Potato Bake | Deep Chocolate Cheesecake Squares |
