Mud pie! Not a sludge of sandpit dirt and murky water (and greasy children’s bum-touching hand germs), I promise you. No, this is an incredibly easy ice cream pie that you can slam together for the holidays or eat with a giant spoon while watching the 1984 George C Scott version of The Christmas Carol on the telly while your Christmas tree lights sparkle and twinkle. Can you melt butter? Can you open a package or two? Can you measure out four ingredients and whisk them together on low heat over a stovetop? Can you sous-vide Lobster Thermidor in your underwear? YOU CAN MAKE THIS PIE! This is my mom Linda’s OG holiday pie recipe and it’s the one our entire family has clamoured over for decades.
First off you will need some rich, shiny, deep chocolatey cocoa powder. May I suggest Rodelle Organic Baking Cocoa??
You will also need coffee ice cream. You can make our own using my coffee ice cream recipe, or go DEEP HOLIDAY LAZY and shuttle off to your nearest grocery store for your favourite coffee ice cream.
God this chocolate cookie crust photographs like a dream. (Ok, it does look like dirt. But it’s Oreo crumbs and butter, baked into a painfully delicious pie crust!)
It will be tempting not to just giant-spoon this cool slurry of coffee ice cream into your face.
Using an offset spatula, gently smooth that coffee ice cream.
This photo is so comforting to me. Pretty sure it’s the cast iron skillet making me dream of cabin fires and plaid wool blankets and cold wintry cheeks.
Fudge topping comes together easily and quickly.
Piped whipped cream!!
And a fine dusting of cocoa powder.
Coffee Ice Cream Chocolate Mud Pie
For the crust
- 1 1/4 cups chocolate cookie crumbs
- 1/3 cup of unsalted butter, melted
For the filling
- 1.5 pints of store bought coffee ice cream
For the chocolate fudge topping
- 1/3 cup Rodelle Organic Baking Cocoa
- 2/3 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/4 cup heavy cream
For the whipped cream
- 1/2 cup heavy cream
- 1/4 cup granulated sugar, or to taste
Make the crust
- Preheat the oven to 350 degrees.
- In a 9 inch pie pan, combine the melted butter and cookie crumbs, stirring to combine.
- Using your fingers, press the mixture into the pie pan.
- Bake at 350 degrees for 10 minutes on the middle rack. Let cool completely. Hot tip: On a cold day, I’ll place the crust outside on our back porch and it will be cooled in about 10 minutes.
Fill the pie
- As the chocolate crust cools, bring the store bought coffee ice cream out of the freezer and let it soften for 5-10 minutes until pliable.
- Empty the ice cream from its containers into a medium bowl. Mix and fold until ice cream is still thick and frozen but becoming much more pliable.
- Carefully pour the thick ice cream mixture into the completely cooled pie crust.
- Using an offset spatula, gently spread the ice cream to the edges of the crust while levelling the ice cream layer flat.
- Place in freezer and freeze for 30 minutes until solid again.
Make the fudge topping
- In a medium saucepan over low to medium heat, whisk to combine the cocoa powder, butter, sugar and heavy cream.
- Continue lightly whisking until mixture becomes a dark fudge sauce, about two minutes.
- Remove from heat and let cool completely in fridge, about 30 minutes. Mixture will thicken as it cools.
- Once the fudge sauce is cooled, remove coffee ice cream pie from the freezer and pour fudge sauce on top, using offset spatula to spread the topping to the edges.
- Place back in freezer and freeze, uncovered, for 6-8 hours until set.
Make the whipped cream
- Before you want to serve the pie, place your mixing bowl and beater or whisk attachment in the fridge or freezer for 30 minutes.
- Bring mixing bowl out of fridge; pour in the heavy cream and the sugar.
- Beat the mixture on high speed until stiff peaks form – keep your eye on it so it doesn’t churn into butter!
- Optional: fill a piping bag fitted with an open star tip with the whipped cream; pipe drop stars all over the pie and sprinkle with more cocoa powder.
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