Mudslide Pie
Source of Recipe
Recipe courtesy Paula Deen
Recipe Introduction
Recipe Summary
Prep Time: 20 minutesInactive Prep Time: 7 minutes
Yield: 2 pies
List of Ingredients
7 ounces chocolate cookie crumbs, plus more for garnish
2 tablespoons butter, melted
3 (1-quart) containers coffee ice cream
Chocolate sauce
Chopped nuts (optional)
Recipe
Using a large mixing bowl, place cookie crumbs and melted butter. Mix
until the ingredients are well blended and moist. Keep mixture at room
temperature until needed for pie shells.
Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into
the pie tins and press firmly on the bottom and sides of each tin, forming
a smooth and even thickness approximately 1/8-inch thick. Use a ladle to
even out the crusts. Place piecrusts in freezer before ice cream can be
placed into crusts.
Equally portion the ice cream into the pie shells. Mound the ice cream to
create a 3-inch high dome. Use a glove and napkin to help with this
process. Place pies on a sheet pan and place in the freezer for
approximately 6 hours or more.
To serve, Drizzle with chocolate sauce and sprinkle with more cookie
crumbs and chopped nuts, if desired.
|
|
member logon
