cook pub ads

Tuesday, May 8, 2012

Mudslide Pie

For the crust:
7 ounces chocolate cookie crumbs, plus more for garnish
2 tablespoons butter, melted
For the filling:
3 (1-quart) containers coffee ice cream
Chocolate sauce
Chopped nuts, optional
For the crust:
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 the pie crusts in freezer before ice cream can be placed into crusts.

For the filling:
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.

No comments:

Post a Comment