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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mississippi Mud Pie Cooking View

How many wonderful things can be combined in one 9-inch pie plate, you ask?  Cookie crumb crust – check.  Homemade coffee ice cream – check.  Creamy chocolate ganache – check.  Toffee bits – check.  Yep, it sounds and tastes pretty wonderful to me.  Ice cream pies are fabulous desserts because they require little work.  Basically just spreading ice cream into a pie crust, adding some other sweet things to jazz it up, and voila!  Great dessert, minimal effort.  For me the hardest part about this was having the coffee ice cream in my freezer and not eating it.  I have serious will power issues when it comes to this ice cream.  But good news – there was some left over, and it was promptly devoured by yours truly (and Ben, who made me share – sheesh!)  Of course you can use store-bought ice cream and make it even easier, but I haven’t bought a single container since acquiring my ice cream maker.  I just love homemade ice cream!

This is a recipe from the very early days of the blog and I just couldn’t bear for it to be lost in the archives, or ignored because of the hideous picture (which I remember thinking was awesome at the time ::shudder::).   This has got me brainstorming tons of fun ice cream pies for the summer.  I just can’t decide which to try first!

Mississippi Mud Pie
Yield: 1 9-inch pie

Ingredients

For the crust: 

  • 1¼ cups chocolate cookie crumbs, such as Oreo
  • 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:

Cooking View

Directions

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Let the pie stand at room temperature for several minutes before slicing.  Use a warm, dry knife to slice and serve.

Source

  • http://tideandthyme.com Laura

    We’re so on the same wavelength my Dear. I’m making Mississippi Mud brownies today!

  • HB

    Looking forward to trying these with my new ice cream maker! YUM!

  • Andrea R.

    I have coffee ice cream left in my freezer from another ice cream pie I made last week! LOL I’ll be making this one as well.

    Thanks!

  • http://www.chichoskitchen.blogspot.com Cherine

    This looks delish!!

  • http://www.thesingledish.com Heather @ (The Single Dish)

    Ice cream pies are awesome! Love them, so pretty.

  • http://www.sauceandsensibility.com/ Susan

    Thanks for reminding me of a favorite “old” dessert. Your photograph is lovely and inviting.

  • http://justmydelicious.blogspot.com/ Paula

    absolutely georgeous!

  • http://jellibeanjournals.blogspot.com Jelli

    A very different Mississippi Mud Pie dessert has been my birthday treat for years. This one, as different as it is from my brownie pie soaked in hot fudge sauce and smothered with whipped cream, would be a very dreamy switch from the norm. I cannot wait to try this. Homemade coffee ice cream (from this site, actually!) is one of the tastiest indulgences I enjoy. Thanks for sharing.

  • Kristie

    This looks delicious, although, a traditional Mississippi Mud Pie is not made with ice cream.

  • Annie

    I don’t recall saying it was traditional in my post.

  • http://www.plainchicken.blogspot.com Steph

    Oh my gosh – that pie looks amazing!!

  • http://warmvanillasugar.wordpress.com Warm Vanilla Sugar

    Oh my this looks lovely! I want this in my belly now!!

  • http://comfortofcooking.blogspot.com Georgia @ The Comfort of Cooking

    What a lovely summer dessert. This looks great, Annie!

  • Selene

    Can you tell me what type of Ice Cream Maker you use? Thanks!

    Awesome goodies as usual :)

  • Annie

    Selene,
    I use the KitchenAid ice cream maker attachment, and I love it.

  • http://www.greensnchocolate.blogspot.com Taylor

    This looks like such a nice, cold summer dessert! Gotta love chocolate and coffee!

  • http://www.theardentepicure.com/ Magic of Spice

    What a wonderful pie…Looks amazing

  • http://redvelvetgirls.typepad.com/emma emma

    this was a staple at my our family thanksgivings when i was growing up. i was just crazy for it and still am. and aside from always having yummy recipes you always make your food look so pretty. i love love your blog!

  • http://yummysupper.blogspot.com yummy supper

    That looks incredibly delicious! Irresistible!
    -E

  • http://www.bakinandeggs.wordpress.com Jen

    I made this over a year ago from your original post and it was awesome. I need to make this again soon too!

  • http://vanillakitchen.blogspot.com vanillasugar

    you evil woman you
    do you know when i saw this snippet in my google reader i said aloud “good charlotte!” seriously you just kill me with your desserts

  • http://pinkparsleycatering.blogspot.com Josie

    this is so funny because I have seriously been thinking about the Starbucks Mississippi Mud Pie ice cream for the past few weeks, and wanting to recreate it. Yours looks sooo delicious!

  • http://morethanamountfull.blogspot.com/ Chef Dennis

    gotta love it!! Mississippi mud pie is a thing of beauty, your looks incredible!

  • http://whataboutpie.blogspot.com/ Bonnie

    i stopped in my tracks when i saw this post. oreos, coffee ice cream and toffee…how could you go wrong…this has got to taste divine! i am definately making this pie..i have yet to make homemade icecream, so i am planning on buying Starbucks coffee ice cream…should be delicious!

  • http://apinchofthisandadashofthat.blogspot.com CaSaundra

    Out of all the pies I’ve made, I’ve never gotten around to making an ice cream pie–looks great!

  • Mandy

    I had some Heath bar ice cream in the freezer yesterday, so I used that along with this recipe and it is so delicious! I had to tell my husband to please not go back for a third piece :) I swear, your blog is killing our diet. lol

  • Peklet Mom

    This looks amazing!!! A friend and I were talking about having an Annie’s Eats party where we cook up, bake up, or whatever all of our favorite recipes from your blog. I have been saving up to do this as I’m pregnant and have gestational diabetes. Baby is due within the next few weeks and I so look forward to trying out a ton of your recipes! Thank you!

  • Carla

    That looks so mouthwatering! Wow!

  • Lucy

    Hi Annie,

    I am a very keen Australian reader. We also love all the same food it seems (chicken breast is pretty much the only meat I cook with too, I love black beans, tomatoes, any type of mexican food and CHOCOLATE)!

    This pie looks so delicious I have decided to make it for my fiances upcoming 25th birthday! Yum.

    Thanks so much for sharing all your amazing recipes!

  • http://cilantropist.blogspot.com The Cilantropist

    OMG. You are right, so many good things in one dish! My brain is on overload right now. :)

  • http://www.thimblesbobbinspaperandink.blogspot.com Jennifer Woodward

    ALL of your recipes look and sound scrumptious! I’ve got several in line to try out for next week’s dinners. But this pie was too tempting to put on hold for even a day so I put it together this morning and it is in the freezer now. It was so easy to make following your instructions and my oh my oh my…it looks so good. I’m having a very hard time waiting for my husband to come home before cutting into it. And the granache is sooooooooooo good! (Yes, I licked the spoon!)

  • http://www.sensiblecooking.org chandani

    This recipe is like my ultimate dream came true for dessert. Chocolate, oreo cookies, cream, ice-cream. This will really put my will power to test.

  • Jessica

    Just tried this…wonderful. My kids really loved it, too.

  • Tiffany Ligon

    I made two of these pies this weekend and they were a hit with everyone! I love the toffee and coffee ice cream. Thanks!

  • Anna Was

    I just served this tonight for a small reception and it was the hit of the party! I used cookies and cream ice cream instead of coffee and it is just delicious! Not only was it excellent but pretty too! Thanks for such a great dessert idea!

  • Kayla

    I know I’m late….but I just got around to making this. It was awesome. I didn’t really feel like doing much work….so I used Smuckers hot fudge for ice cream instead of the ganache and I just bought a premade Oreo crust. Took me all of 5 minutes to put together…and it was wonderful! Thanks for the recipe!

  • http://candiinca@yahoo.com Candice

    I grew up with my mom making a similar version of an ice cream pie. We made this recipe for Father’s Day and it was a HUGE hit! Thanks so much!

  • http://followmycooking.wordpress.com myfoodexperiment

    Annie- I just love your entire website so much that it has motivated me to blog about my cooking adventures. Is it ok if I link to your recipes orjust credit your blog or name for when I make something I have seen off of your blog?
    Thanks!
    Tiffany

  • Annie

    Tiffany, please just do as I do – give credit and link back to the source. Thanks!

  • http://www.mandamcgrath.blogspot.com Manda

    For the crust, is it really supposed to be 5 tbsp. of butter and 1 1/4 cups of cookie crumbs (that’s about 12 oreos)?? It seems like too much butter or too little cookie crumbs. Or is this crust supposed to be super buttery?

  • Annie

    Did you actually make it and had a problem, or are you asking without having tried it? This is how I made it and it was great.

  • http://www.mandamcgrath.blogspot.com Manda

    I made it. The butter was pooling on the bottom and turning the oreos into a cake-like texture, not what I’m used to seeing for an oreo crust. So I didn’t know if it was supposed to be like that, or if I just did something wrong. But it still tasted delicious, so I guess it didn’t matter!

  • Lori

    I just made this the other night and it was so delicious!! Your coffee ice cream is even that much better with the ganache and chocolate cookie crust!!

  • Kellie

    For the cookie crumbs in this recipe, is it just the cookies with the filling removed smashed up or the entire cookie smashed up? THANKS! Love, love, love your website Annie! :0)

  • Annie

    You can do it either way but to save time, I just use the whole cookies. Enjoy!

  • Kellie

    Thank you!

  • Cmangis

    This was really good. I bought an oreo crust to make it quicker (and to not have a whole bag of oreos in the pantry). I used java chip ice cream. I just put all the remaining ganache on top no fancy decorations. Thanks for a wonderful recipe!

  • korey

    Ok I just made this and it did not come out so hot. Did you take the oreos and put them in a blender to get really small pieces?? I found I did not have enough for the crust by the measurements above. Do you typical melt the chocolate a bit before cutting up the chocolate? What type of chocolate do you buy? the brand? thanks

  • annieseats

    Yes, I crush the Oreos in a food processor to get fine crumbs. I have made it many times and always have plenty for the crust. I chop the chocolate and then melt it. I buy good quality chocolate, but the brand just depends on what store I’m shopping at.

  • Meredith

    Can I make this ahead of time? I looked through the previous comments and didn’t find anything asking this already. I don’t know if the ganache will harden too much if I make the pie beforehand and keep it in the freezer for a couple of days. Thanks!

  • disqus_TqzihIO2u4

    I NEED to thank you for this. I found it a few years ago and have been making adaptations ever since. During the summer I did a s’mores version in the summer (two Ben and Jerry’s pints are the perfect size, I did their cinnamon bun mixed with chocolate therapy, chocolate chunk pieces sprinkled in the ganache on the bottom, then more ganache on top) and for Thanksgiving every year I do B&J Pumpkin Cheescake and Talenti’s Salted Caramel, gingersnap crust, with the ganache and toffee and it is AMAZING. This formula has been a life saver for me, thanks again!

  • annieseats

    Sure, you can make it in advance. The ganache will be hard regardless since it is a frozen pie. You will need to let it sit out a few minutes before slicing, but the ganache will be sliceable even after freezing.