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Classic American Mud Pie Recipe

Classic American mud pie with chocolate cookie crust, vanilla ice cream, fudge sauce, and whipped cream topping. Easy no-bake dessert.

Classic American Mud Pie Recipe

Make a delicious classic American mud pie with chocolate cookie crust, vanilla ice cream, and fudge sauce. Easy no-bake dessert perfect for chocolate lovers.

Recipe Details

Prep time
15m
Cook time
10m
Rest time
2h
Total time
2h 25m

Ingredients

Servings:
1
  • 50 g chocolate cookie crumbs
  • 25 g unsalted butter melted
  • 100 g vanilla ice cream softened
  • 50 ml chocolate fudge sauce
  • 30 g whipped cream
  • 10 g chocolate shavings

Origins

USA

Instructions

  1. Preheat your freezer to -18 degrees Celsius or the coldest setting available.
  2. In a small bowl, combine the chocolate cookie crumbs with the melted unsalted butter until the mixture resembles wet sand.
  3. Press the cookie crumb mixture firmly into the bottom and up the sides of a small pie dish to form the crust.
  4. Place the crust in the freezer for 10 minutes to set.
  5. Remove the crust from the freezer and spread the softened vanilla ice cream evenly over the crust.
  6. Drizzle the chocolate fudge sauce over the ice cream layer.
  7. Return the pie to the freezer and freeze for at least 2 hours until firm.
  8. Before serving, top the pie with whipped cream and sprinkle chocolate shavings on top.
  9. Slice and serve immediately, keeping the pie frozen until ready to eat.

Tips

  • Use softened ice cream for easy spreading.
  • Press the crust firmly to avoid crumbling.
  • Freeze the pie well before serving to maintain shape.

Serving Suggestions

  • coffee
  • milk
  • fresh berries

Enjoy this classic American mud pie chilled for a rich and creamy chocolate dessert that is sure to satisfy your sweet cravings.

Nutrition Facts

Estimated values per 100g.

  • Fiber (g): 2
  • Sodium (g): 0.1
  • Sugar (g): 25
  • Fat (g): 18
  • Carbohydrates (g): 35
  • Protein (g): 4
  • Calories: 320
  • Cholesterol (g): 0.05
  • Saturated Fat (g): 10

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