Mud pies are a traditional dish from Mississippi, and they go back to the 1970s. At the very basic, these are a chocolate crust topped with heavy cream, ice cream and lots of chocolate sauce.
You can unquestionably imagine a mud pie is delicious. What you might not know is that the traditional dessert is also quite versatile!
Today we’re making a mocha mud pie, meaning we’re adding one tasty element — coffee. Chocolate, coffee, and whipped cream on an Oreo pie crust- That’s heavenly if you ask me.
so get ready, because this no-bake mocha mud pie isn’t just a delicious dessert, it’s also super easy to make! 🙂
To make a mud pie, you need a pie crust, and for that, you’ll need Oreo cookies and a few tablespoons of melted butter. Process them together and press them into a pie pan or mold. Alternatively, buy a ready-made Oreo pie crust; it’s no biggie.
For the filling, we’re using coffee ice cream mixed with whipped cream. Then you just top the creamy pie with lots of chocolate sauce and sliced almonds or your favorite nuts.
My favorite part is pouring some chocolate sauce over the crust before adding the whipped cream and ice cream; that way, you discover the chocolate as you dig in with a spoon; the chocolate layer is optional but recommended.
Mud pies are often big, overly sweet and overwhelmingly chocolaty, so don’t feel bad if you’re done after a slice. That means mud pie leftovers are nothing rare, especially if you make one for a small crowd. So, how to store it?
This one is tricky. The good news is that this pie has no eggs or anything, so it’s kind of shelf-stable. It is messy, though, so you must handle it with care.
Your safest bet is to store the mud pie in a rigid plastic container and store it in the freezer. There’s lots of ice cream in there, after all. Oh, and make sure you bring it back to fridge temperature for a few hours before serving!
In a food processor, add the Oreo’s and blend with the butter until smooth
Press the Oreo mixture into the bottom of an 8-inch pie tray, pour the chocolate sauce over the crust and refrigerate.
Using a hand mixer or stand mixer, whip the cream cheese until frothy and fold in the ice cream one scoop at a time to make the mud pie filling. Work fast to prevent the ice cream from melting entirely.
Pour in the filling over the Oreo pie crust and top with whipped cream.
Garnish with sliced almonds and drizzle the extra chocolate sauce.
Refrigerate for four hours before serving.