Hey! Can I Have Seconds?

Mississippi Mud Pie (photo by Andy Mills)

That’s a question I like to hear.  Whenever I serve Mississippi Mud Pie, I hear it a lot.  And I can always say YES because this is a dessert that serves a lot of people.

Here are two other reasons to add this recipe to your favorites.  It’s probably the easiest dessert you will ever make, unless you think washing and polishing an apple equals dessert.  To create a Mississippi Mud Pie, all you have to do is make a pie crust out of crushed cookies and fill it with a lot of ice cream.  You can even buy a pre-made graham cracker crust, although it won’t taste as good. My favorite ice cream for this recipe is Denali Extreme Moose Tracks.

 

Mississippi Mud Pie can easily serve 15 kids or 8 greedy adults, and that leads me to reason number two.  This pie may not be as fancy as a Baskin-Robbins ice cream cake, but it will cost you $5-$6 to make, as opposed to $25-$40. 

Mississippi Mud Pie – serves 8-15 

1/2 15-ounce package double-filled sandwich cookies (about 15 cookies)
2 tablespoons butter
1 1/2 quarts (48 ounces) ice cream (1 flavor or several flavors adding up to 1 1/2 quarts) 

Begin preheating the oven to 375 degrees. 

Put the cookies and butter into a food processor and process until the mixture has become crumbs.  Transfer the crumbs to a deep dish pie pan, if you have one, or a regular pie pan.  Press the crumbs into the pan, using a fork or your fingers, to make a thin crust that goes up the sides at least 1/4 of the way.  Bake for 5 minutes and then let cool. 

While the pie crust is cooling, remove the ice cream container(s) from the freezer and set in the sink to begin to thaw.  After 10 minutes, the ice cream should be soft enough to transfer, spoon by spoon, into the pie crust.  If you’re using more than one flavor, informally divide the flavors into sections.  When all the ice cream is in the crust, push it down gently with the back of a spoon to make sure it fills the entire bottom of the crust.  If you like, make fancy swirls on top.

Cover with foil or plastic wrap and store in the freezer until ready to serve.  The crust can be hard to cut so have a pair of scissors handy.

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