The Easy Mud Pie is a simple ice cream cake. It has a chocolate wafer crust topped with creamy chocolate ice cream, an intense chocolate ganache layer, and fluffy whipped cream on top. It’s great for family gatherings on warm days!
We love easy desserts, so we crafted these recipes for you to have on hand on busy days: Lemon Dump Cake, Strawberry Rhubarb Cake, and No-bake Chocolate Cheesecake.
A Mud Pie is one seriously decadent dessert. Think chocolate cookie crust, a creamy chocolatey filling, and whipped cream topping — all finished off with chocolate shavings, maraschino cherries or chocolate sauce.
Why I Love This Recipe
- Great make-ahead recipe
- Perfect for a hot summer day
- Indulgent and decadent
- Chocolate Lover’s Feast
- Great for a family dinner or for company
HELPFUL ITEMS FOR THIS RECIPE
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Ceramic Pie Pans for Baking, 9 Inches, Set of 2, White
Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch, Steel
Ingredients to make our Easy Mud Pie
Creamy, crunchy, chocolatey, this dessert really has it all. Enjoy this Easy Mud Pie for any occasion; your family or company sure will.
Recipe Ingredients
Chocolate wafer cookies – You’ll use them to make the chocolate cookie crust. Any wafer cookie would work, even Oreo cookies; you can simply crush them using a food processor.
Unsalted butter – You’ll use it to bind cookie crumbs together and to get a delicious, buttery crust.
Chocolate ice cream – Use your favorite chocolate ice cream; it will be the recipe’s star.
Semi-sweet chocolate – It will make the decadent chocolate ganache.
Whipping cream – Use any heavy cream with at least 36% fat.
Sugar, vanilla extract, whipping cream – These are needed to make the whipped cream for the top. Once again, go for at least 36% heavy cream and whip it very cold in a bowl you have placed in the freezer. You can skip them all together if using store-bought whipped cream.
Garnishes – Shaved chocolate and maraschino cherries. These just finish the pie off nicely.
How to make an Easy Mud Pie
Combine crushed cookies and melted butter in a bowl. Press the crumbs into a 9-inch pie pan. You can use a fluted tart pan or a plain pie plate. Bake at 350°F for 10 minutes, then cool completely.
Spread chocolate ice cream on the pie crust; freeze for at least 2 hours.
Melt chocolate, 1/4 cup whipping cream, butter, and 2 tablespoons of sugar over low heat. Stir and heat until the mixture is smooth and boils. Remove from the heat and add vanilla. Cool slightly. Pour over chocolate ice cream. Freeze for 2 more hours.
Whipped cold heavy cream with 3 tablespoons of sugar and vanilla extract until firm peaks form. Skip this step if using store-bought whipped cream.
Top with whipped cream and maraschino cherries. Garnish with shaved chocolate. Keep it in the freezer until completely frozen.
Recipe Pro Tips!
Is Mud Pie gluten-free?
Mud Pie is not gluten-free, but you can make it work by using gluten-free wafers and ice cream. The result will be just as great!
Where did Mud Pie come from?
It started in the U.S., especially down South and around Mississippi, so you’ll sometimes hear it called a Mississippi Mud Pie. The name comes from its rich, gooey look, kind of like the muddy banks of the Mississippi River, but way more delicious.
Can Mud pie be made well in advance?
Yes, Mud Pie will last up to a month before serving, but it is always best if made a few days ahead. Make sure it is well wrapped after the initial freeze with plastic wrap and foil. Let is sit for about 10 minutes before slicing if really cold.
FOR THE LOVE OF CHOCOLATE!!
Do you love chocolate? Can’t get enough of this sweet candy! Here are a few more desserts featuring chocolate.
Easy Mud Pie
Ingredients
- 2 cups crushed chocolate wafer cookies
- 8 tbsp unsalted butter
- 33 ounces chocolate ice cream
- 3 oz semi-sweet chocolate
- 1/4 cup whipping cream
- 2 tbsp butter
- 1/2 cup granulated sugar
- 1 tsp vanilla
Whipped Cream Topping
- 1 cup heavy cream
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
Garnishes
- Shaved chocolate and maraschino cherries.
Instructions
- Combine crushed cookies and melted butter in a bowl. Press the crumbs into a 9-inch pie pan. You can use a fluted tart pan or a plain pie plate. Bake at 350°F for 10 minutes, then cool completely.
- Spread chocolate ice cream on the pie crust, freeze for at least 2 hours.
- Melt chocolate, 1/4 cup whipping cream, butter, and 2 tablespoons of sugar over low heat. Stir and heat until the mixture is smooth and boils. Remove from the heat and add vanilla. Cool slightly. Pour over chocolate ice cream. Freeze for 2 more hours.
- Whipped cold heavy cream with 3 tablespoons of sugar and vanilla extract until firm peaks form. Skip this step if using store-bought whipped cream.
- Top with whipped cream and maraschino cherries. Garnish with shaved chocolate. Keep it in the freezer until completely frozen.
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