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Mudslide Pie

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


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


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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