Extreme Mud Pie

This ice cream pie is dangerous! Deliciously dangerous that is… I love the comment I wrote in my cookbook after making this recipe for the first time a few years back: “Holy s**t amazing.” The original recipe calls for coffee ice cream (which is delicious) but really, any ice cream will work. This past week was my new roommate’s birthday and his favorite ice cream is the Extreme Moose Tracks (danger zone) so voila, this creation was born.

Note: You really have to be patient with the freezing process. This is a pretty simple recipe but requires a lot of patience. I made the mistake of cutting into it too early and the ice cream just started oozing. Trust me, the waiting is worth it 🙂

Extreme Mud Pie

Sooooo delicious

Extreme Mud Pie

Adaptation of Mississippi Mud Pie in the Williams-Sonoma Baking Book

Crust Ingredients:

  • 1 ¼ cups chocolate wafer cookie crumbs
  • 3 Tbs granulated sugar
  • 5 Tbs unsalted butter, melted

Filling Ingredients:

  • 1 cup semisweet chocolate chips
  • 4 Tbs unsalted butter
  • ¼ cup heavy whipping cream
  • 2 Tbs light corn syrup
  • 1 cup powered sugar, sifted
  • 1 tsp vanilla extract
  • ½ cup chocolate covered toffee bits
  • 1 quart Extreme Moose Tracks ice cream

Whiskey Whipped Cream

  • 1 ¾ cups heavy whipping cream, cold
  • 1 Tbs whiskey (I used Jameson)
  • 1 tsp vanilla extract
  • 2 Tbs powered sugar

First make the crust: Preheat the oven to 350 °F. Mix the cookie crumbs and sugar together then add the melted butter. Stir until everything is evenly combined. Press the mixture into a 9-inch pie pan using your fingers. It will take a little maneuvering to get the crust evenly spread out. Bake until firm, about 7 minutes. Cool completely on rack.

Cookie Crumb Crust

While the crust is cooling, make the chocolate mixture that will line the crust as well as cover the top of the pie. In a double boiler (or in my case, a metal bowl over a pot of barely simmering water), combine the chocolate chips, butter, heavy cream, and corn syrup. Stir occasionally until everything is smooth and melted.

Starting the chocolate mixture

Remove the chocolate mixture from heat and add the powered sugar and vanilla. Mix well. Reserve ½ cup of the chocolate for the top. Spread the remaining mixture evenly over the bottom of the pie crust. I recommend pouring the mixture evenly around the bottom so  there is minimum usage of a spatula. Sprinkle with half the toffee chips (¼ cup). Refrigerate until well chilled, about 1 hour.

Adding the powered sugar and vanilla

First Layer: Complete

Let the ice cream sit at room temperature for about 10 minutes or until softened. In a large bowl, use an electric mixer and beat the ice cream until it is spreadable but not runny. Immediately pour the ice cream into the chilled crust and freeze until firm – at least 2 hours or up to overnight.

Ice Cream Layer

Reheat the reserved chocolate mixture either in a double boiler or in the microwave. Now important tip: WAIT until the mixture is cool (spreadable but cool) and then spread over the ice cream. I did not wait and accidentally melted the ice cream on top which led to a messy chocolate/ice cream topping. Next sprinkle the remaining toffee bits over the top and return to the freezer. Freeze for at least another hour.

Ice Cream Topping

Finally, the whipped cream: Using a standing mixer, combine the heavy cream, whiskey, vanilla, and powered sugar. Using a wire whisk attachment, whip on medium-high speed until soft peaks form, about 6-8 minutes. Remove the ice cream pie and top with the whipped cream. Return to the freezer and freeze until firm – at least 3-4 hours. Then… devour.

Final Layer: Whipped Cream!


All the layers!