Mississippi Mud Pie

A few weeks ago when I was shopping for 2 mini cake pans, I also picked up a 7-inch pie pan.  While I’m a huge advocate of eating leftover pie for dessert and breakfast, sometimes I think it’s just better if I don’t have the temptation of a whole 9-inch pie sitting in my fridge (most standard pie pans are 9-9.5 inches in diameter).  After getting the smaller sized pie pan, I waited for the perfect recipe to come along so that I could make another pie.  I was also keeping my eye out for something to make with the rest of the giant box of Oreo cookies that were leftover from when I baked Oreo Cookie Cupcakes.  So when I saw this recipe for Mud Pie with an Oreo cookie crumb crust, I just knew it was meant to be!

The crust for this pie was incredibly delicious, yet so simple to make.  It consisted of a mixture of Oreo cookie crumbs, sugar, and a little butter to bind the mixture together.  After baking for 5 minutes, the crust was ready to go – it doesn’t get much simpler than that!  I loved the sweet taste of the cookie crumbs and the crust had the perfect amount of crunch to it.

The filling for this pie consists of two layers of chocolate ganache with coffee ice cream sandwiched between the ganache, as well as a sprinkle of crunchy candy.  My favorite kind of coffee ice cream has always been Starbucks’ Java chip, but my grocery store was out of it, so I got Haagen Dazs’ Java Chip instead.  It turned out to be equally as good, and it also happened to be on sale-score!   Instead of using toffee bits like the recipe suggested, I used Reese’s pieces, which is one of my absolute favorite kinds of candy.  The hint of peanut butter and crunch from the Reese’s went really well with the coffee ice cream and Oreo crumb crust – it was such a delicious flavor combination!

This is definitely a recipe that you can play around with and switch up to suit your taste and mood.  I can’t wait to make another ice cream pie using the same cookie crust and ganache, plus vanilla ice cream, Reese’s peanut butter cups, and caramel sauce…  I’m getting hungry just thinking about it!  :)  Enjoy!

Mississippi Mud Pie

Ingredients
For the crust:

• 1¼ cups chocolate cookie crumbs, such as Oreo (I used my food processor to make the cookie crumbs)
• 5 tbsp. unsalted butter, melted
• 3 tbsp. sugar

For the ganache:

• 4 oz. bittersweet chocolate, finely chopped
• ½ cup plus 1 tbsp. heavy cream
• 2 tbsp. unsalted butter, at room temperature

For the filling and garnish:

• ½ cup toffee bits or other crunchy candy such as Reese’s pieces, divided (if you use Reese’s pieces, chop them up into smaller bits)
• 3-4 cups coffee ice cream, softened

Directions

1. To make the crust, preheat the oven to 350˚ F.  In a small bowl, combine the chocolate cookie crumbs, melted butter and sugar.  Toss with a fork until well combined and all the crumbs are moistened.  Press the mixture into a 9-inch pie pan.  Bake for 5 minutes.  Transfer to a wire cooling rack and let cool while you make the ganache.
2. To make the ganache, transfer the chopped chocolate to a small heatproof bowl.  In a small saucepan set over medium heat, bring the cream to a simmer.  Pour the hot cream over the chocolate and let stand 1 minute.  Whisk the mixture in small circular motions until the ganache forms.  Whisk in the butter 1 tablespoon at a time until completely incorporated.
3. Spread a thin layer of ganache over the bottom of the pie crust, just enough to cover it completely (about 1/3 cup).  Sprinkle half of the toffee  bits over the ganache.  Transfer the pie plate to the freezer and chill for about 30-60 minutes, until the ganache is set.  Leave the remaining ganache at room temperature, whisking occasionally.
4. Stir the ice cream with a spoon or spatula to be sure it is evenly softened and spreadable.  Mound the ice cream into the pie shell and use an offset spatula to smooth the top.  Return to the freezer and chill until the ice cream is set, at least two hours.
5. If the ganache has firmed up while the pie was chilling, soften it again by heating in a double boiler or microwaving in 20-second intervals, just until it is spreadable but not hot.  Using a spatula, spread a thin layer of ganache over the ice cream.  Sprinkle the remaining toffee bits on top.  (Work efficiently, as the ganache will harden quickly after making contact with the ice cream.) Return to the freezer and chill at least 1-2 hours.  Reserve any remaining ganache and let cool until thickened.  Transfer to a pastry bag and pipe on decorative swirls, if desired.  Chill until set.
6. Let the pie stand at room temperature for several minutes before slicing.  Use a warm, dry knife to slice and serve.

Yield: One 9-inch pie; To make a 7-inch pie, halve the recipe

Source: slightly adapted from Annie’s Eats; originally adapted from Williams Sonoma

Partially assembled Mud Pie

This photo shows a standard 9.5-inch pie pan on the left, and a 7-inch one on the right.

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