Frozen Mud Pie Sandwiches Recipes

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.

FROZEN MUD PIE

Steps:

• Mix cookie crumbs and sugar, add butter, mix well.
• Press into bottom and up sides of 9in pie plate.
• Carefully spoon half the ice cream into crust.
• Drizzle with half the chocolate syrup.
• Swirl with a knife.
• Carefully top with remaining ice cream.
• Drizzle with remaining syrup.
• Swirl with a knife.
• Cover and freeze until serving.

MISSISSIPPI MUD PIE

Steps:

• Line 9 inch ovenproof glass pie plate with foil, covering the rim.
• Set aside.
• Break the cookies into pieces and in processor blend until crumbs are fine (you should have 1 3/4 cups).
• Mix with melted butter and press firmly into pan.
• Place in freezer for several hours or overnight.
• Soften ice cream slightly and carefully remove foil from bottom of frozen crust.
• Place crust on plate and fill with ice cream, mounding it higher in the center.
• Return to freezer until ice cream is very firm.
• Bring water corn syrup and butter to a boil.
• Add chocolate and remove from heat at once.
• Stir until chocolate is melted and mix is smooth Set aside to cool to room temperature.
• Pour the cool glaze over the frozen ice cream to cover the top completely- be careful not to let any run over the sides of the crust.
• If it is necessary to spread the glaze, do it quickly before it hardens.
• It will be very thin.
• When the glaze is frozen firm, the pie may be wrapped.
• airtight and frozen for a reasonable time.
• Serve as is or with sweet whipped cream flavored with liquor and/or toasted nuts.
• Also good with hot fudge sauce!

BEST MUD PIE

Steps:

• Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
• Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
• Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
• Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

FROZEN MUD PIE

Steps:

• In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. , Spoon 2 cups ice cream into crust. Drizzle with half of the chocolate syrup; swirl with a knife. Gently top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. If desired, top with whole cookies.

FROZEN MUD PIE

Steps:

• In a bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Spoon 1 pint of ice cream into crust. Drizzle with half of the chocolate syrup; swirl with knife. Carefully top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired.