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Mud Pie

Mud Pie
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Serves 8| Hands-On Time: | Total Time:


  • 1 9-ounce package chocolate wafer cookies
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 3 pints coffee ice cream, softened
  • 1/4 cup hot fudge sauce, plus more for serving
  • 1/4 cup chopped salted roasted peanuts


  1. Heat oven to 350° F. In a food processor, process the wafer cookies until fine crumbs form. Add the butter, sugar, and salt and pulse until moistened.
  2. Press the cookie mixture into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Bake until dry and set, 10 to 12 minutes (if the crust puffs while baking, press it down gently). Let cool completely.
  3. Spread the ice cream in the prepared crust and freeze, covered, until firm, at least 1 hour and up to 3 days.
  4. Before serving, remove the pie from freezer and let rest for 5 minutes. Drizzle with the fudge sauce and sprinkle with the peanuts. Serve with additional fudge sauce for drizzling.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 497
  • Fat 30g
  • Sat Fat 16g
  • Cholesterol 63mg
  • Sodium 348mg
  • Protein 8g
  • Carbohydrate 53g
  • Sugar 34g
  • Fiber 1g
  • Iron 1mg
  • Calcium 135mg
What does this mean? See Nutrition 101 .

Quick Tip

Set of four knives
For easy slicing, run your knife under hot water for a few seconds, then dry. Repeat as necessary.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.