Chart House Mud Pie Copycat Recipes

CHART HOUSE MUD PIE RECIPE:

Steps:

• In a food processor, whirl chocolate wafers or Oreo Cookies to fine crumbs. Add butter; whirl another 5 to 10 seconds. Reserve 1/4 cup of the crushed Oreos for garnishing the top of the pie. Press crumb mixture firmly and evenly into a 9-inch pie plate or a springform pan. Note: I like to line the pan with plastic wrap. Makes for easier removing of the ice cream pie when time to cut it.
• Spread softened ice cream over the pastry-lined pan. Cover with plastic wrap and freeze until ice cream is firm.
• When ice cream is firm, remove from refrigerator. Remove plastic wrap from the top. Also remove the sides of the springform pan. Spread the top with fudge topping.
• NOTE: It helps to place the fudge sauce in freezer for a time to make the spreading easier. Work quickly. If the chocolate starts to thin and soften, immediately return the Mud Pie to the freezer for a short time before proceeding (I learned this the had way!)
• Cover completed Ice Cream Mud Pie with plastic wrap. Place in freezer approximately 10 hours to completely set.
• Serve frozen, but let the pie set out of the freezer for about 10 minutes before slicing and serving.
• To slice this pie, run a sharp knife under hot water, then dry it off with a paper towel or dish towel just before slicing. Slice into eight (8) portions and serve on chilled individual dessert plates with chilled forks.
• Top with prepared whipped cream or whipped topping. Drizzle with caramel sauce and sprinkle slivered almonds and/or Oreo cookie crumbs over the top of each portion.
• Makes 8 servings.

CHART HOUSE MUD PIE - COPYCAT

Steps:

• Let ice cream stand at room temperature until softened.
• Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours.
• Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream.
• Top with some whipped cream.
• Garnish pie as a whole, or individual pieces, top with slivered almonds.

3-INGREDIENT FROZEN MUD PIE

Steps:

• Preheat oven to 350°F. Prick bottom of pie shell all over with a fork. Bake until golden brown and dry, 20-25 minutes. Let cool completely.
• Melt half of chocolate (1/2 cup) in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using the back of a spoon, spread chocolate over bottom and sides of pie shell. Freeze until firm and dry, about 5 minutes.
• Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but not soupy, 5-10 minutes. Fill pie shell with ice cream; smooth top. Freeze until firm, about 1 hour.
• Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using a fork, drizzle over pie. Freeze again until set, about 5 minutes. Transfer pie to a cutting board and let sit 10 minutes before slicing.
• Do Ahead
• Mousse can be made 2 days ahead; cover and chill.

POL MARTIN-CHART HOUSE MUD PIE

Steps:

• mix crushed wafers with butter, spread into bottom of 10-in spring form pan.
• place ice cream containers on counter until ice cream is pliable, but not melting.
• place ice creams in bowl of electric mixer or mix by hand.
• mix ice cream just enough to create marbled effect.
• fill cake pan, using spatula to help shape ice cream.
• drizzle top with chocolate fudge sauce.
• place in freezer just until chocolate hardens, then cover with sheet of waxed paper.
• freeze 12 hours before serving.
• serve with whipped cream if desired.