One of my favorite desserts growing up was a mud pie, specifically the mud pie from Red Robin. It’s the perfect treat for guests during the hot summer months – or if you live in California it’s perfect year around! It’s super simple to make, which is why this picture is the only picture I have to show.
Oreo cookies, butter, coffee ice cream, chopped pecans, whipped cream, chocolate sauce and a pie pan
To make the crust all you need is crushed up cookies, preferably Oreo cookies. I dropped them all into a large Ziploc bag and used my rolling pin to crush them up until they were all crumbled. Pour the crumbles into a large mixing bowl and add half a stick of melted butter, combine. The butter helps the cookie crumbles form a good crust. Spray a pie pan (one that can be frozen and cut with a sharp knife) with non-stick spray then press the cookie crumble into the pan. Press the cookies up along the edges of the pan for a better crust then set this in the freezer to firm up.
I always prefer using a coffee ice cream that contains nuts, like Mocha Almond Fudge (Dreyer’s brand) but I wasn’t able to find it at my local grocery store last weekend. I found a simple coffee ice cream and used that instead. Since it didn’t already have nuts in it, I chopped up pecans to use.
When the crust has firmed up, pull it and the ice cream out of the freezer. This is super simple: scoop the ice cream out of the carton and into the pie pan.
Depending on how big your pie pan is you’ll need more or less ice cream, but I only ever use about 2/3 of a 1/2 gallon container. When the ice cream is scooped into the pan, grab a large sheet of saran wrap, place it on top of the ice cream and using your hands press it all into place. This just helps form the ice cream into a nice layer and fills in all the little cracks. Remove the saran wrap and layer the chopped pecans on top of the ice cream, pressing them into the ice cream as you go.
You can do the topping a few different ways: make the whipped cream and freeze it on the pie, OR make the whipped cream before you serve and don’t freeze it. I chose to make the whipped cream ahead of time, layer it on top of the ice cream and nuts, and then I stuck it back into the freezer. I chose to do it that way because I didn’t want to deal with making the whipped cream later, and I thought it worked out great. I added two packets of Splenda and 1 teaspoon of Vanilla to the whipped cream to give it a good, sweet flavor.
Before I served the pie, I drizzled chocolate sauce over the top with a little extra cookie crumble.
It’s a super easy recipe to make and can be made to your liking! Enjoy! :)
- Oreo Cookies
- 1/2 stick of Butter
- 1/2 Gallon Coffee Ice Cream
- 1/2 - 1 cup chopped Pecans
- 1/2 Pint Whipped Cream (1 t. Vanilla, 1 packets Splenda)
- Crumble the Oreo cookies and add melted butter, combine.
- Press crust into pie pan and freeze.
- Scoop ice cream into pie pan then press in Pecans, freeze.
- Make whipped cream and layer on pie, then freeze. Or serve immediately.
- Add chocolate sauce and cookie crumble at the end.