Mocha almond fudge ice cream meets buttery Oreo cookie crust in this indulgent pie complete with chocolate ganache, whipped cream, and toasted almonds.
Get ready to indulge in this delicious ice cream mud pie recipe that you can make and eat right at home! Mocha almond fudge ice cream meets buttery Oreo cookie crust in this indulgent pie complete with chocolate ganache, whipped cream, and toasted almonds.
I started making mud pie many years ago after our favorite restaurant that served it had shut down. An Oreo cookie crust is my absolute favorite, but I love coffee almost as much. This pie pairs the best flavors – coffee, chocolate, and roasted almonds – mmmmm! The cookie crust is topped with a layer of rich chocolate ganache, then topped with coffee ice cream before popping into the freezer to get nice and solid. Lightly sweetened whipped cream and roasted almonds top this delicious pie.
Mud Pie Ingredients:
- ½ package of Oreo cookies – crushed (food processor works best)
- ¼ C. melted butter
- 4 ounces chocolate chips
- ⅔ C. heavy whipping cream
- 1 container of coffee or mocha almond fudge ice cream
- 1 cup heavy whipping cream – whipped with 2 T. powdered sugar to sweeten
- almonds – chopped and roasted/toasted
How to Make this Mud Pie Recipe:
Step 1: Crush your Oreo cookies and mix together with the melted butter. Press into a pie plate – I like to use the disposable tin plates because you can pop the pie out for serving and it leaves a pretty fluted edge along the crust. Bake crust at 350 degrees for 10-15 minutes – it will start to smell yummy and get crispy. Cool crust.
Step 2: Make chocolate ganache by heating ⅔ cup heavy cream. Pour it over the chocolate chips, and then whisk the melty mixture until smooth. Pour a ¼-inch layer of ganache in the cooled cookie crust and spread across the bottom of the crust. Chill in the freezer for 15 minutes.
Step 3: Meanwhile, set out the container of ice cream to soften – you want it soft enough to spread, but not melted. Mound the ice cream into your chilled crust and spread gently into a domed pie shape. Return to the freezer for at least 1 hour, or until ready to serve.
Step 4: Whip 1 cup of heavy cream and 1 tablespoon of powdered sugar until soft peaks form. Pipe whipped cream in the center and around the perimeter of the pie. Drizzle warmed ganache over the top.
Step 5: Chop almonds and roast them at 350 degrees in the oven until they are browned and toasty. Cool before sprinkling over the top of the pie. Serve immediately.
More Chocolate Desserts to Try
Mud Pie Recipe
Mocha almond fudge ice cream meets buttery Oreo cookie crust in this indulgent pie complete with chocolate ganache, whipped cream, and toasted almonds.
Ingredients
Crust
- 7 oz. Oreo cookies
- ¼ cup melted butter
Ganache
- 4 oz. semi-sweet chocolate chips
- ⅔ cup heavy whipping cream
Topping
- ½ gallon mocha almond fudge or coffee ice cream softened
- ½ cup almonds toasted and chopped
Instructions
- Preheat oven to 350 degrees F.
- Crush Oreo cookies in food processor and mix together with the melted butter. Press into a pie plate. Bake crust for 10-15 minutes until toasted. Cool.
- Make chocolate ganache by heating ⅔ c. heavy cream. Pour cream over the chocolate chips. Whisk until smooth.
- Pour a ¼-inch layer of ganache in the cooled cookie crust and spread across the bottom. Chill in the freezer for 15 minutes.
- Set out container of ice cream to soften – soft enough to spread, but not melted. Mound the ice cream into your chilled crust and spread gently into a domed pie shape. Return to the freezer for at least 1 hour, or until ready to serve.
- Whip 1 c. heavy cream and 2 T. powdered sugar. Pipe whipped cream in the center and around the perimeter of the pie.
- Drizzle warmed ganache over the top.
- Chop almonds and roast them at 350 degrees in the oven until they are browned and toasty.
- Cool before sprinkling over the top of the pie. Serve immediately.
Nutrition
Calories: 880kcal | Carbohydrates: 94g | Protein: 14g | Fat: 54g | Saturated Fat: 29g | Cholesterol: 124mg | Sodium: 354mg | Potassium: 801mg | Fiber: 6g | Sugar: 76g | Vitamin A: 1460IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 6mg
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Comments & Reviews
Annie says
By chance, did anyone do a carb count for this recipe? My daughter has Type 1 Diabetes so we have to know how many carbs are in each slice, so we can dose her with insulin. I can figure it out, but just thought I’d see if someone else already went to the trouble!
Thanks.
Deborah says
Super Good. & easy to make!