(Serves 8-10)
As I continue the quest for the best summer dessert, I started thinking back to the things I loved when I was a kid. Some of the best summer memories involve going to see my grandparents in Connecticut. They lived within walking distance of the beach, and we would go visit and play in the water. One of the things that I fondly remember was my Nana’s mud pie. I don’t know if it is a traditional mud pie, but hers is coffee ice cream and whipped cream in a chocolate graham cracker crust. Clearly, my inner coffee hound started at a young age. You can certainly change out the coffee ice cream for another flavor and the pie will still be delightful.
You Will Need:
- 1 ¼ cups chocolate graham cracker crumbs
- ¼ cup granulated sugar
- 1/3 cup melted butter
- ½ gallon coffee ice cream
- 1 ½ cups heavy cream
- 1 ½ tablespoons powdered sugar
- 1 ½ teaspoons vanilla bean paste
- About 2 tablespoons chocolate syrup, for serving
Instructions:
- Stir together the graham cracker crumbs and the granulated sugar. Add the melted butter and stir until combined and mixture looks like wet sand.
- Press firmly into a 9 ½ inch pie plate. Place in freezer to set for 30-60 minutes.
- Let the coffee ice cream soften at room temperature so that it is easy to spread. Spread into an even layer into the prepared crust. Return to freezer to set up for an hour or more.
- Place the cream, powdered sugar and vanilla bean paste into the chilled bowl of a stand mixer. Turn the mixer to medium and allow to thicken for a minute. Turn the speed to high and whisk until thick and stiff peaks form.
- Set the pie in the freezer. Allow the pie to thaw for about 20 minutes before it’s time for dessert.
- Drizzle the chocolate sauce over the top before serving.
Summary
Recipe Name
Nana’s Mud Pie
Author Name
Tricia Hewitt-Huckabee
