I met my husband John and my brother-in-law Bryan working at the Chart House in Annapolis many years ago. One of my favorite things on the menu, then and now was the Mississippi Mud Pie they served. It always came with a lot of whipped cream and a nice amount of thick chocolate. It’s really simple, but is a total crowd pleaser, particularly during the warm summer months! My version is as easy as it gets with a few tweaks. You just need to make it in the morning and it will be all ready by the time you are ready to serve!
Ingredients
24 Oreo cookies
4 tbsps. butter, melted
Pinch of sea salt
1 gallon coffee ice cream, slightly softened
1 Smuckers brand hot fudge at room temperature
1 cup heavy whipping cream
1 tbsp. espresso powder
2 tbsps. confectioner’s sugar
1 tsp. vanilla extract
Sliced almonds
1. Place the 24 Oreo cookies in a food processor and process until the mixture resembles fine crumbs. Transfer to a bowl and mix in melted butter and sea salt. Press into a 9-inch deep-dish pie plate.
2. Fill the crust with softened coffee ice cream, smoothing it with a spatula and place in the freezer for 20 minutes. Take the pie out of the freezer and place the softened hot fudge on top of the ice cream. Return the pie to the freezer and set for up to 6 hours.
3. Whip together the cream, confectioner’s sugar, espresso powder, and vanilla until stiff peaks form. Top the pie with the cream and swirl all over. Sprinkle with sliced almonds and serve.
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