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Mudslide Pie Recipe by Paula Deen

Easy Level
20 MIN 20 Prep + Cook
Servings
$ /Serving
Print
Easy Level
20 MIN 20 Prep + Cook
14-20 Servings
$ /Serving

Mudslide Pie Recipe by Paula Deen

Easy Level
20 MIN 20 Prep + Cook
14-20 Servings
$ /Serving

Ingredients

  • 7 oz chocolate cookie crumbs, plus more for garnish
  • 2 tablespoons butter, melted
  • 3 (1 quart) containers coffee ice cream
  • chocolate sauce
  • chopped nuts, optional

Preparation

For the crust:

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 the pie crusts in freezer before ice cream can be placed into crusts.

 

For the filling:

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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