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Slice of mud pie on a plate with whole mud pie in the background.

Mud Pie

Making dessert does not have to be hard. This Mud Pie recipe is the perfect sweet ending to your next meal.
Course Dessert
Cuisine American
Keyword Mud Pie
Prep Time 30 minutes
Freezing Time 6 hours
Total Time 30 minutes
Servings 12 people
Calories 407kcal
Author Cathy



  • 1 (9 oz) package chocolate wafer cookies
  • 6 tbsps unsalted butter, melted
  • 2 tbsps granulated sugar


  • 3 pints coffee ice cream, softened


  • 2 tbsps heavy whipping cream
  • 2 oz semisweet chocolate chips
  • 2 tbsps chocolate covered espresso beans, crushed
  • 2 tbsps mini semisweet chocolate chips


  • Preheat oven to 350 degrees F.
  • In a food processor, process the chocolate wafer cookies until crumbs form. Add the butter and sugar and continue to pulse until moistened.
  • 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 to 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.
  • To make the topping, place heavy cream in a small saucepan over medium-high heat and heat to very warm (buubly), 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.


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


Calories: 407kcal | Carbohydrates: 39.8g | Protein: 5.5g | Fat: 26.2g | Saturated Fat: 15.6g | Trans Fat: 0.5g | Cholesterol: 99.4mg | Sodium: 195.5mg | Fiber: 0.7g | Sugar: 29.7g | Vitamin A: 770IU | Calcium: 97mg | Iron: 0.9mg