MISSISSIPPI MUD PIE
This is from Maida Heatter's Chocolate Desert Cookbook. Prep time includes freezing the crust and re-freezing after completion.
Provided by dojemi
Categories Pie
Time 3h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Line 9 inch ovenproof glass pie plate with foil, covering the rim.
- Set aside.
- Break the cookies into pieces and in processor blend until crumbs are fine (you should have 1 3/4 cups).
- Mix with melted butter and press firmly into pan.
- Place in freezer for several hours or overnight.
- Soften ice cream slightly and carefully remove foil from bottom of frozen crust.
- Place crust on plate and fill with ice cream, mounding it higher in the center.
- Return to freezer until ice cream is very firm.
- Bring water corn syrup and butter to a boil.
- Add chocolate and remove from heat at once.
- Stir until chocolate is melted and mix is smooth Set aside to cool to room temperature.
- Pour the cool glaze over the frozen ice cream to cover the top completely- be careful not to let any run over the sides of the crust.
- If it is necessary to spread the glaze, do it quickly before it hardens.
- It will be very thin.
- When the glaze is frozen firm, the pie may be wrapped.
- airtight and frozen for a reasonable time.
- Serve as is or with sweet whipped cream flavored with liquor and/or toasted nuts.
- Also good with hot fudge sauce!
Nutrition Facts : Calories 404.6, Fat 24.3, SaturatedFat 12.9, Cholesterol 43.4, Sodium 185.7, Carbohydrate 47.6, Fiber 2.6, Sugar 33, Protein 4.8
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