Don’t eat this and try to talk at the same time! This mud pie with homemade chocolate fudge filling, java chip ice cream and Oreo cookie crust will transport you from the table to nirvana in seconds! Simply savor until every last bite is gone, then resume conversation. Or, go back for seconds! It’s a perfect Christmas dessert and you can also divide the pie up into different flavors … just make an edible note on top to remember where each flavor begins and ends! Merry Christmas!
Java Chip Mud Pie
This is one of our family’s all-time favorite desserts. The recipe was handed down from my grandmother, Gigi, who lived in California and was quite the hostess back in her day! It is delicious in summer, winter, spring, or fall, but it makes the perfect dessert for entertaining. Everyone goes crazy for it! Gigi made it with coffee ice cream, but with all of the wonderful ice cream substitutes available these days, you can certainly take your pick of frozen concoctions, in any flavor, to use in place of the ice cream. Strawberry, coconut, lime, dulce de leche, or chocolate … any of these flavors would work well with the scrumptious fudge filling and Oreo cookie crust. And, you can even replace the cookie crumb crust, with your favorite cookies!
- 30 Oreo cookies pulverized in food processor
- 1/2 cup 1 stick or 1/4 pound butter, melted
- 4 ounces unsweetened or bittersweet-dark chocolate good quality
- 1 cup granulated sugar
- 2 six-ounce cans evaporated milk
- 1/4 teaspoon salt
- 1 quart Java Chip Ice cream can substitute your favorite frozen yogurt or ice cream
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1 tablespoon Kahlua
- 1/2 cup toasted pecans coarsely chopped (optional)
- Cocoa powder for dusting on top of whipped cream
- Combine melted butter and Oreos and mix well. Pat into a very well-greased 9” pie dish. Freeze for about 30 minutes.
- Spoon 4 cups of your favorite ice cream or frozen yogurt, slightly softened, into shell. (Coffee is the traditional flavor, but any flavor will do.) Freeze until ice cream is hardened.
- Place all fudge sauce ingredients into a heavy saucepan and cook until thick like fudge, stirring constantly approximately 15 minutes. Remove from stove and cool to room temperature. The filling will continue to thicken as it cools. Spread cooled fudge sauce over frozen ice cream. Freeze again until hard.
Whipped Cream Topping
- Whip 1 cup heavy cream until stiff. Add 1 tablespoon Kahlua. Spread over frozen fudge sauce and top with 1/2 cup finely chopped toasted pecans or walnuts, (optional) and dust with cocoa powder. Freeze until time to serve.
*For you coconut lovers, simple replace the Oreo cookies with Mother’s Coconut Macaroons and use coconut ice cream.