Best Chart House Mud Pie Copycat Recipes

CHART HOUSE MUD PIE RECIPE:

Steps:

• In a food processor, whirl chocolate wafers or Oreo Cookies to fine crumbs. Add butter; whirl another 5 to 10 seconds. Reserve 1/4 cup of the crushed Oreos for garnishing the top of the pie. Press crumb mixture firmly and evenly into a 9-inch pie plate or a springform pan. Note: I like to line the pan with plastic wrap. Makes for easier removing of the ice cream pie when time to cut it.
• Spread softened ice cream over the pastry-lined pan. Cover with plastic wrap and freeze until ice cream is firm.
• When ice cream is firm, remove from refrigerator. Remove plastic wrap from the top. Also remove the sides of the springform pan. Spread the top with fudge topping.
• NOTE: It helps to place the fudge sauce in freezer for a time to make the spreading easier. Work quickly. If the chocolate starts to thin and soften, immediately return the Mud Pie to the freezer for a short time before proceeding (I learned this the had way!)
• Cover completed Ice Cream Mud Pie with plastic wrap. Place in freezer approximately 10 hours to completely set.
• Serve frozen, but let the pie set out of the freezer for about 10 minutes before slicing and serving.
• To slice this pie, run a sharp knife under hot water, then dry it off with a paper towel or dish towel just before slicing. Slice into eight (8) portions and serve on chilled individual dessert plates with chilled forks.
• Top with prepared whipped cream or whipped topping. Drizzle with caramel sauce and sprinkle slivered almonds and/or Oreo cookie crumbs over the top of each portion.
• Makes 8 servings.

CHART HOUSE MUD PIE

Steps:

• Let ice cream stand at room temperature until softened. Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours. Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream. Garnish pie as a whole, or individual pieces, top with slivered almonds.

POL MARTIN-CHART HOUSE MUD PIE

Steps:

• mix crushed wafers with butter, spread into bottom of 10-in spring form pan.
• place ice cream containers on counter until ice cream is pliable, but not melting.
• place ice creams in bowl of electric mixer or mix by hand.
• mix ice cream just enough to create marbled effect.
• fill cake pan, using spatula to help shape ice cream.
• drizzle top with chocolate fudge sauce.
• place in freezer just until chocolate hardens, then cover with sheet of waxed paper.
• freeze 12 hours before serving.
• serve with whipped cream if desired.