Cool and creamy, ice cream pie is the perfect dessert to enjoy sitting outside on a warm summer evening. This mud pie is a combination of a chocolate cookie crust, coffee ice cream, rich chocolate ganache, and Heath bar toffee bits. (In addition to the ganache and toffee bits that you see on top of the pie, there’s also a hidden layer of ganache and toffee beneath the ice cream- a sweet surprise!)
This pie is really easy to put together, but you do need to start the process at least five hours before you plan to serve it. There are a few different simple steps, and between each one you’ll need to chill the pie in the freezer.
One of the best things about making ice cream pie is that there are endless flavor possibilities. You can switch up the ice cream flavors and types of candy for a unique dessert every time. I think Reese’s peanut butter cups, Reese’s Pieces, M & M’s, chopped Snickers bars, or even mini chocolate chips would all be delicious. You could even use two different flavors of ice cream, just spread one flavor in the crust and freeze to set before adding the second. Now that I’ve made this mud pie, I’m already thinking of other ice cream pies that I can make this summer!
Mississippi Mud Pie
Makes one 9-inch pie
For the crust:
- 1 1/4 cups chocolate graham cracker crumbs or other chocolate cookie crumbs, such as Oreo (I used chocolate graham crackers and processed them in the food processor to make the crumbs)
- 5 tbsp. unsalted butter, melted
- 3 tbsp. sugar
For the ganache:
- 4 oz. bittersweet chocolate, finely chopped
- 1/2 cup plus 1 tbsp. heavy cream
- 2 tbsp. unsalted butter, at room temperature
For the filling and garnish:
- 1/2 cup Heath bar, chopped, divided (or other candy, chopped into small bits)
- 3-4 cups coffee ice cream, softened
- To make the crust, preheat the oven to 350 degrees F. In a small bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. 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 candy 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 smooth the top. Return to the freezer and chill until the ice cream is set, about 2 hours.
- If the ganache has firmed up while the pie was chilling, soften it again by heating it in a double boiler or microwaving it in 15-second intervals, just until it is spreadable but not hot. Spread a thin layer of ganache over the ice cream, or drizzle it over the ice cream with a spoon. 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 for 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.