Mud Pie My Way!
I’ve been extremely busy the past couple weeks, teaching classes and working various events, that I’ve barely been online. I feel terrible but, after the end of this coming week, should have a few days to relax. I’m sorry to those whose posts I’ve missed. I promise to get to all of them this week.
Today is my husbands birthday – he insisted I don’t make him dessert. Of course, he knows who he’s dealing with. I can’t ever go without making some sort of birthday cake or pie when I’m celebrating someones birthday that I love.
While vacationing in Colorado over the summer, we frequent the Breckenridge Brewery, a bar and grill that has tasty grub, I guess you’d say. One of my husbands favorite items on the menu is their Mud Pie, an ice cream pie dessert. So in an effort to recreate it, I also made a few changes from the typical ones you may have had.
My husband loves Oreo’s, Heath Bars and chocolate fudge so I decided to make my Mud Pie to include all those ingredients. I made mine in a 9×13 plastic container, mainly so we could have smaller bites. However, I think a pie pan would be ideal and give thicker, heartier slices.
He wasn’t thrilled at first when he saw I made this, since we’ve been overloaded with birthdays and sweets lately. None the less, he did enjoy every bite he took.
Here’s the recipe:
Mud Pie My Way
1/4 cup (1/2 stick unsalted butter), melted
20 Oreo cookies processed in a food processor
1/2 gallon coffee ice cream
4 oz. Heath Bar Toffee Bits
1/4 cup (1/2 stick butter)
1 (6 oz.) package semi-sweet chocolate chips
1 (5 ounce) can evaporated milk
1 cup powdered sugar
1 teaspoon vanilla
Caramel Topping (jarred), optional ( I used Hershey’s brand)
Directions for preparing crust:
Mix melted butter and oreo’s together; pat into a 9×13 inch pan or round pie pan. Place in freezer until cold.
To prepare the filling:
Soften the ice cream. I do this by placing it into a large bowl and stirring. It softens quicker. Mix in Heath Bar pieces. Spread softened ice cream mixture over cold crust. Return to freezer.
To prepare sauce:
Melt butter and chocolate chips in saucepan over low heat. Stir in evaporated milk and powdered sugar.
Cook stirring constantly with wire whisk or wooden spoon, until mixture thickens. Remove from heat; stir in vanilla. Set aside to cool until room temperature.
When ice cream in container has hardened, pour cooled sauce over top and spread to cover edge to edge. Cover and return to freezer and chill.
Cut into squares to serve if using a rectangular pan. Otherwise if using a pie pan, cut into wedges. Drizzle with Caramel Sauce and Serve.