Mississippi Mud Ice Cream Pie

mud ice cream pie

jon whitaker / Dorling Kindersley / Getty Images

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
851 Calories
53g Fat
83g Carbs
10g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 851
% Daily Value*
Total Fat 53g 68%
Saturated Fat 28g 141%
Cholesterol 154mg 51%
Sodium 238mg 10%
Total Carbohydrate 83g 30%
Dietary Fiber 4g 14%
Total Sugars 65g
Protein 10g
Vitamin C 1mg 3%
Calcium 254mg 20%
Iron 4mg 21%
Potassium 506mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 overnight or at least for four hours before serving so plan accordingly.


  • 2 pints vanilla ice cream

  • 2 tablespoons bourbon, or vanilla 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 tablespoon bourbon, or 1 teaspoon vanilla and 1 tablespoon heavy cream

  • 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

  1. Soften the vanilla ice cream in the refrigerator for about 20 minutes. Mix in the 2 tablespoons of bourbon or flavored syrup and then spread it evenly over the prepared crust.

  2. Freeze until ready to assemble.

Make the Fudge Sauce

  1. In a microwaveable bowl, combine chocolate, brown sugar, granulated sugar, heavy cream, and corn syrup and microwave about 3 minutes, whisking every 30 to 60 seconds.

  2. When the mixture has thickened somewhat, whisk in butter, vanilla, and bourbon. Keep warm.

Assemble the Pie

  1. Remove pie from freezer. Top with half the fudge sauce and half of the chopped pecans and freeze for about an hour.

  2. Soften the coffee ice cream, and spread over the now firm first layer. Mound the coffee ice cream in the center as necessary.

  3. Top with more fudge sauce, reserving some to be passed at the table, and chopped pecans. Decorate with whipped cream and cover loosely. Freeze overnight or at least four hours and serve with additional warm fudge sauce.

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