Mud Pie

This frozen mud pie is a real treat! Coffee-flavored ice cream and chocolate come together for a fantastic combo in every bite. I like to crush up some chocolate-covered espresso beans on top for an extra burst of flavor and a nice crunch.

Mud Pie Recipe

This mud pie is one of go-to desserts. The mix of coffee ice cream and chocolate is perfection, and a total treat to make and eat! Plus, it looks super impressive without being complicated.

Crushing chocolate-covered espresso beans for the topping is my favorite part—it adds a unique crunch and flavor that makes this pie unforgettable. Trust me, you’ll love it!

Why I Love This Recipe

• Coffee ice cream and chocolate are a match made in heaven.
• The crushed espresso beans on top add the perfect crunch.
• It tastes impressive but is a breeze to make!

Ingredients

The ingredient list for mud pie is short and sweet!

• coffee flavored ice cream – Grab your favorite brand of coffee flavored ice ice cream!
• unsalted butter
• chocolate graham crackers
• semi-sweet chocolate chips – regular sized and mini
• heavy cream
• granulated sugar
• chocolate covered espresso beans – (optional) These add a lot of flavor. You can find them in the bulk section of a super market or they are available at Trader Joes.

How To Make Mud Pie

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat your oven to 350°F.
• Step Two: Grab a food processor and blitz the chocolate graham crackers into crumbs. Toss in the butter and sugar, and pulse until it’s all nicely moistened.
• Step Three: Press the cookie mix into the bottom and up the sides of a 9-inch pie plate. Build up the sides to create a nice well for the ice cream. A straight-sided dry measuring cup can help you get the edges smooth. Bake for about 10-12 minutes until it’s dry, then let it cool completely.
• Step Four: Spread your ice cream mixture evenly over the cooled crust, smoothing out the top. Pop it in the freezer for an hour, making sure the pie plate is on a flat surface.
• Step Five: For the topping, heat the heavy cream in a small saucepan over medium-high heat until it’s warm and bubbly, about a minute. Add in 2 oz. of chocolate chips and stir until it’s smooth. Drizzle this over the partially frozen ice cream cake. Sprinkle on crushed espresso beans and mini chocolate chips. Cover and freeze until firm, about 6 hours or overnight.

Recipe Tips

Here are a few tips to keep things smooth while you’re making your mud pie.

• When you’re pressing the crust into the pie plate, use the bottom of a straight-sided measuring cup. It’ll help you get those edges nice and smooth without a fuss.
• Make sure the crust is completely cooled before you add the ice cream. A warm crust can make the ice cream melt and get messy.
• If your ice cream is too hard to spread, let it sit out for a few minutes to soften up. It’ll be much easier to work with.
• Make sure your pie plate is on a flat, even surface in the freezer. This will help the ice cream set evenly.
• When making the topping, don’t let the cream boil. Just get it warm enough to melt the chocolate chips smoothly.
• Crushing the espresso beans can be a bit tricky. Put them in a Ziploc bag and give them a few good whacks with a rolling pin.
• This pie needs some serious freezer time to set properly, so it’s best to make it the day before you need it.

Storage

Here are some storage and leftover tips to keep your mud pie fresh and tasty.

• If you’ve got leftovers, cut the pie into individual slices and wrap each slice in plastic wrap. Then place the wrapped slices in an airtight container. This makes it easy to grab a single slice when you’re in the mood for a quick treat.
• When you’re ready to enjoy the leftovers, let the slice sit at room temperature for about 10-15 minutes. This will soften it up just enough to get that perfect texture back.
• Avoid storing the pie near the freezer door where temperature fluctuations can happen. Keep it in the back of the freezer for a more consistent chill.
• Your Mud Pie should stay good in the freezer for about 1-2 weeks. Any longer, and the quality might start to decline.

More Ice Cream Cake Recipes

Who doesn’t love an ice cream cake?!

• Strawberry – Chocolate Chip Ice Cream Cake or
• Whoppers – Malted Milk Ice Cream Cake
• Snickers Ice Cream Sandwich Cake

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Print Recipe

5 from 13 votes

Mud Pie

This Mud Pie is a real treat! Coffee-flavored ice cream and chocolate come together for a fantastic combo in every bite. I like to crush up some chocolate-covered espresso beans on top for an extra burst of flavor and a nice crunch.

Prep Time30 minutes mins

Freezing Time6 hours hrs

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: Mud Pie

Servings: 12 people

Calories: 407kcal

Author: Cathy Pollak

Equipment

• food processor
• measuring cups and spoons
• 9-inch pie plate
• ice cream scoop
• Saucepan

Ingredients

Crust:

• 1-1/2 cups (170 g) chocolate graham crackers
• 7 tbsps. unsalted butter, melted
• 3 tbsps. granulated sugar

Filling:

• 3 pints coffee ice cream, softened

Topping:

• 2 tbsps heavy whipping cream
• 2 oz semi-sweet chocolate chips
• 2 tbsps chocolate covered espresso beans, crushed find them in the bulk section or Trader Joe's sells them
• 2 tbsps mini semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees F.
• In a food processor, process the chocolate graham crackers until crumbs form. Add the butter and sugar and continue to pulse until moistened.
  1-1/2 cups (170 g) chocolate graham crackers, 7 tbsps. unsalted butter, melted, 3 tbsps. granulated sugar
• Press the chocolate cookie mixture into the bottom and up the sides of a 9-inch pie plate (you really want to build up the sides so they become a well when you pour the ice cream into the crust). A straight-sided dry measuring cup will help you get the inside edges smooth. Bake until dry, about 10 to 12 minutes. Let cool completely.
• Spread the ice cream mixture evenly over the cooled crust, making the top smooth. Freeze for one hour. (Make sure pie plate is on a completely flat surface in the freezer.)
  3 pints coffee ice cream, softened
• To make the topping, place heavy cream in a small saucepan over medium-high heat and heat to very warm (bubbly), about 1 minute. Add 2 oz. of chocolate chips and stir until mixture is very smooth. Drizzle over the partially frozen ice cream cake. Sprinkle with crushed espresso beans and mini chocolate chips. Cover and freeze until firm another 6 hours or overnight.
  2 tbsps heavy whipping cream, 2 oz semi-sweet chocolate chips, 2 tbsps chocolate covered espresso beans, crushed

Video

Notes

Serving: Before serving, remove the pie from freezer and let rest for 10 minutes. 

For optimal outcomes when preparing this mud pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Mud Pie

Amount Per Serving (150 g)

Calories 407 Calories from Fat 236

% Daily Value*

Fat 26.2g40%

Saturated Fat 15.6g98%

Trans Fat 0.5g

Cholesterol 99.4mg33%

Sodium 195.5mg9%

Carbohydrates 39.8g13%

Fiber 0.7g3%

Sugar 29.7g33%

Protein 5.5g11%

Vitamin A 770IU15%

Calcium 97mg10%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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