|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 27g||136%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 4g||13%|
|Total Sugars 61g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This sinfully rich Mississippi mud pie has an ice cream base (vanilla and coffee flavors) in a cookie crumb or graham cracker crust topped with bourbon, fudge sauce, pecans and sweetened whipped cream.
The pie must be frozen for at least for four hours or overnight before serving, so plan accordingly.
“A great success tip for making this ice cream pie is letting the ice cream soften in the fridge for about 20 minutes. This allows it to get smooth and soft without melting. This would be a great make ahead dessert for a dinner party…or just for yourself.” —Tracy Wilk
2 pints vanilla ice cream
3 tablespoons bourbon, or Kahlua flavored syrup
1 chocolate cookie or graham cracker crumb crust
4 ounces unsweetened chocolate, coarsely chopped
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
3/4 cup heavy cream
1/4 cup light corn syrup
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
1/2 cup coarsely chopped pecans
2 pints coffee ice cream
Sweetened whipped cream, homemade or store-bought, for garnish
Steps to Make It
Make the Pie
Gather the ice cream, bourbon, and pie crust.
Soften the vanilla ice cream in the refrigerator for about 20 minutes. Mix in 2 tablespoons of bourbon.
Spread it evenly over the cookie crust. Freeze until ready to assemble.
Make the Fudge Sauce
Gather the remaining ingredients.
In a microwaveable bowl, combine chocolate, brown sugar, granulated sugar, heavy cream, and corn syrup. Microwave about 3 minutes, whisking every 30 to 60 seconds.
When the mixture is combined and has thickened slightly, whisk in the butter, vanilla, and the remaining 1 tablespoon bourbon. Keep warm.
Assemble the Pie
Remove pie from freezer. Top with half the fudge sauce and half of the chopped pecans. Freeze for about an hour.
Soften the coffee ice cream in the refrigerator for about 20 minutes. Spread over the now firm first layer. Mound the coffee ice cream in the center as necessary.
Top with more fudge sauce, reserving some to pass at the table. Top with the remaining chopped pecans.
Decorate with whipped cream and cover loosely. Freeze for at least four hours, preferably overnight. Serve with the reserved warm fudge sauce.