Decadent Fudge Topped Chocolate Ice Cream Pie
This indulgent Fudge Topped Chocolate Ice Cream Pie has been a beloved staple in my home since I was a newlywed! It’s simple enough for novice cooks and impressively delicious for any gathering.
Why You Must Make This Pie
This Chocolate Ice Cream Pie has graced our summer menus for years. Initially, I made it without a fudge topping, but once my family tasted this delightful upgrade, we never looked back.
- It’s an effortless, no-bake dessert that’s perfect for warm days.
- Ice cream desserts are wonderful for summer gatherings and family meals, allowing you to skip the oven altogether.
- You can make a simple or extravagant version—just add some whipped cream and halved Oreos for a stunning presentation!
Ingredient Notes
- Kitchen Staples: Butter (salted works well), sugar.
- Chocolate Wafer Cookies or Oreos: Your choice of chocolate sandwich cookies.
- Chocolate Ice Cream: Go for your favorite chocolate flavor.
- Brandy: A splash keeps the ice cream softer when refrozen.
- Kahlua: Or use another coffee liqueur to enhance the chocolate flavor.
- Fudge Sauce: Opt for a high-quality product like Graeters or Mrs. Richardson’s.
Expert Tips for a Flawless Pie
Crafting no-bake desserts is a breeze, especially with this chocolate ice cream pie. Here are some helpful tips to ensure your experience is smooth:
- Start by mixing cookie crumbs, melted butter, and sugar to create a crust. No baking is needed; pop it in the freezer while the ice cream softens.
- Add a splash of Kahlua to your premium chocolate chip ice cream for a flavor boost. Even if some at the table aren’t coffee fans, they’ll love the taste!
- Adding alcohol lowers the freezing point, making your pie easier to slice. Both Kahlua and brandy in moderation keep things creamy without being overly frozen.
- Pro Tip: Feel free to skip the alcohol if you prefer. It’s a flavor enhancer and helps prevent a rock-hard dessert.
- Use a good quality fudge sauce to top off the pie. While homemade is nice, don’t stress; summer is for simplifying.
- The only tricky part? Spreading the fudge sauce. Ensure your pie is frozen solid beforehand. If the ice cream starts melting while you top it, return it to the freezer until firm again.
How to Make Fudge Topped Chocolate Ice Cream Pie
- Combine cookie crumbs, melted butter, and sugar (if using) in a medium bowl. Press the mixture into a greased 9-inch pie plate and freeze.
- Let the ice cream soften while the crust is in the freezer.
- Mix the softened ice cream with brandy and Kahlua. Spoon the mixture into the center of the frozen crust and smooth the top with an offset spatula. Freeze until solid, about a few hours.
- Using spoons, drop dollops of fudge sauce over the ice cream, quickly spreading it out. Ice cream may start to melt, so patch any gaps with more fudge sauce. Return to the freezer.
- If desired, whip cream and pipe small swirls around the pie’s edge before serving. Top each dollop with a half cookie or mini Oreo.
Serving Recommendations
How to Slice a Frozen Pie
- Ensure the fudge-topped ice cream pie is well-frozen before slicing.
- If you’re serving a version without a sticky topping, let it sit in the fridge for 15 minutes before slicing to soften slightly.
- Pro Tip: Use a hot, dry knife for slicing. Rinse a long serrated or sharp knife in very hot water, dry it, and then cut. Repeat as necessary. A serrated knife works best.
- Use a paper towel to dry the knife to prevent chocolate stains on your towels.
How to Garnish an Ice Cream Pie
If you’re serving Company, consider garnishing your pie. Pipe swirls of sweetened whipped cream around the edge and finish each swirl with half an Oreo. Do this right before serving to keep the cream from freezing.
This recipe serves 8, so each slice will look impressive and worthy of a restaurant without much effort. You can use an open star tip on your piping bag for a beautifully finished look.
How to Make a Larger Version
This year, I prepared a larger version for a family gathering by using a 9-inch springform pan. I simply doubled the ingredients and used three pints of chocolate brownie ice cream for an extra treat. You might want to grab two jars of fudge sauce to ensure full coverage for the bigger pie!
Frequently Asked Questions
Who Invented the Mud Pie?
This dessert is credited to restaurateur Joanna Droeger, who introduced it to her San Francisco menu in 1957. Her version featured an Oreo crust, coffee ice cream, and a homemade fudge topping.
Why Is It Called a Mississippi Mud Pie?
The name comes from the dessert’s resemblance to the dark mud along the banks of the Mississippi River.
What Ingredients Are in a Mud Pie?
This recipe closely follows the original, but variations can include pudding, cake, marshmallows, or liqueurs, all within a cookie crust.
How Do You Spread the Hot Fudge Topping?
This step can be tricky as the ice cream may start melting. Start by warming the fudge slightly, making it easier to spread. Quickly drop spoonfuls onto the ice cream and smooth with an offset spatula.
