Mississippi Mud Ice Cream Pie Recipe

Mississippi Mud Ice Cream Pie in a pie pan

The Spruce Eats / Julia Hartbeck

Prep: 43 mins
Cook: 4 mins
Freezing: 13 hrs
Total: 13 hrs 47 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
848 Calories
53g Fat
83g Carbs
10g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 848
% 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 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

ice cream pie/tester image
A Note From Our Recipe Tester

Ingredients

  • 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

  1. Gather the ice cream, bourbon, and pie crust.

    Mississippi Mud Ice Cream Pie ingredients

    The Spruce Eats / Julia Hartbeck

  2. Soften the vanilla ice cream in the refrigerator for about 20 minutes. Mix in 2 tablespoons of bourbon.

    Vanilla ice cream in a bowl with a spoon, next to a shot of bourbon

    The Spruce Eats / Julia Hartbeck

  3. Spread it evenly over the cookie crust. Freeze until ready to assemble.

    Ice cream mixture in a pie crust, in a pie pan

    The Spruce Eats / Julia Hartbeck

Make the Fudge Sauce

  1. Gather the remaining ingredients.

    Fudge sauce ingredients in bowls

    The Spruce Eats / Julia Hartbeck

  2. 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.

    Fudge sauce in a bowl, with a whisk

    The Spruce Eats / Julia Hartbeck

  3. When the mixture is combined and has thickened slightly, whisk in the butter, vanilla, and the remaining 1 tablespoon bourbon. Keep warm.

    Fudge sauce in a bowl, with a whisk

    The Spruce Eats / Julia Hartbeck

Assemble the Pie

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

    Fudge sauce and chopped pecans on top of the pie in the pie pan

    The Spruce Eats / Julia Hartbeck

  2. 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.

    Ice cream on top of the fudge sauce and nuts in the pie pan

    The Spruce Eats / Julia Hartbeck

  3. Top with more fudge sauce, reserving some to pass at the table. Top with the remaining chopped pecans.

    Fudge sauce and nuts on top of the Mississippi Mud Ice Cream Pie in the pie pan

    The Spruce Eats / Julia Hartbeck

  4. Decorate with whipped cream and cover loosely. Freeze for at least four hours, preferably overnight. Serve with the reserved warm fudge sauce.

    Mississippi Mud Ice Cream Pie next to a bowl of fudge sauce with a spoon

    The Spruce Eats / Julia Hartbeck

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