This ice cream pie recipe is perfect for summer! It’s made with just 5 ingredients and takes 20 minutes of hands-on time. Watch your guests’ eyes light up when you say, “there’s pie for dessert!”
There are apple pies and cherry pies. Chocolate pies and coconut pies. Meringue pies and pudding pies. But then there are ice cream pies—perhaps the best pies of them all.
This Mississippi Mud Ice Cream Pie is no exception. It has just 5 ingredients, and comes together with little hands-on time.
It’s made with coffee ice cream, combined with chocolate fudge and pecans, all sitting in an Oreo crust. It’s hard to resist this sweet treat!
Ingredients for Mud Pie
- You’ll make a homemade crust with Oreos and butter.
- Coffee ice cream makes the base of the filling. Use your favorite brand. (I used Edy’s Slow Churned.)
- Chocolate sauce gets drizzled in the middle and on top. I used Smucker’s Simple Delight.
- Chopped pecans add crunch.
Making an Oreo crust
The pie starts with an Oreo crust. I used Double Stuf Oreos, because I don’t understand why anyone would buy regular Oreos when Double Stuf Oreos exist. But regular Oreos would work, too!
Place the Oreos in a food processor and pulse until the Oreos are chopped into fine crumbs.
As an alternative, you could also place the Oreos in a resealable bag and bash them with a rolling pin. Up to you! The goal is to get fine crumbs, so it may take some patience if you go this route.
Next, combine the Oreo crumbs with butter, pat into a pie plate, and bake the crust for approximately 7 minutes.
The process of baking helps the crust stick together when it is sliced.
Assembling the pie
For the filling, start by letting the ice cream sit on the counter for about 15 minutes. This will soften it enough to make it scoopable and spreadable, but not enough for it to melt.
You don’t want the ice cream to melt too much. If it does, it will turn icy in the freezer when it freezes again.
Use an ice cream scoop to scoop half of the ice cream into the cooled crust.
Spread half of the ice cream into an even layer. I find that using an offset spatula is easiest for this. Then, top with half the chocolate sauce and half the pecans.
After one layer of ice cream, fudge, and pecans, repeat the process to complete the pie.
I used a spoon to drizzle the fudge over the top (spreading it is difficult with the cold ice cream beneath it).
The pie will need 6–8 hours in the freezer before serving. I’d recommend making it the day ahead so it has enough time to firm up before serving.
Can I use a store-bought crust instead?
Definitely. Follow the instructions on the crust for baking it before adding the filling.
Can I use regular Oreos instead?
Yes! The recipe works with either regular Oreos or Double-Stuf Oreos.
Serving the pie
Remove the pie from the freezer 5 minutes before you plan to serve it. This will allow it to soften slightly for cutting.
Take a sharp knife and cut the pie into 8 slices. If it’s difficult to cut, dip the knife in a large glass of hot water, then dry it, then try to cut the pie. The knife should glide right through the ice cream.
Mississippi Mud Pie would be a great addition to a cookout or backyard bbq. I love grilling Brats with Tomato Jam in the summer, and making Grandma’s German Potato Salad as a side.
With this pie for dessert, your gathering will be just a little bit more special. There’s nothing quite like a homemade pie (especially an ice cream pie!).
On the hunt for more pie recipes? This Peach Pie is a favorite at our house!
And this Easy Banoffee Pie is made from the most perfect combination of whipped cream, bananas, and caramel sauce. It’s a must-make!
Mississippi Mud Ice Cream Pie
- 20 double-stuf Oreos
- 3 tablespoons butter melted
- 1 quart coffee ice cream I used Edy’s Slow Churned
- 1 11.5 oz jar chocolate fudge topping (I used Smucker’s Simple Delight)
- 1 cup chopped pecans
- Preheat oven to 350°F. Place the Oreos in the bowl of a food processor. Pulse until the Oreos are crushed into fine crumbs. Add the melted butter and pulse several more times to combine.
- Pour the crust mixture into a 9-inch pie plate. Using your fingers, pat the crumbs onto the sides of the pie plate first, and then finish with the bottom of the pie. Press firmly with your fingers to ensure that the crust holds together.
- Bake the crust for 7 minutes. Remove from the oven and let cool.
- Meanwhile, let the coffee ice cream sit for 15 minutes on the counter. Place the fudge topping in the microwave (make sure the jar is microwave safe first) for 30–45 seconds or until the fudge can be drizzled with a spoon.
- Scoop half of the ice cream onto the cooled Oreo crust. I layered scoops across the bottom of the pie dish to help create an even layer. Spread the ice cream smooth with an offset spatula.
- Drizzle with half of the fudge sauce and sprinkle with half of the pecans. Freeze for 20 minutes, or until firm. During this time, place the ice cream back in the freezer, too.
- Repeat the process by scooping the remaining ice cream over the top of the first layers. Drizzle with the remaining fudge sauce and finish with the chopped pecans.
- Place in the freezer for 6–8 hours or until firm. Pie can be made 2–3 days ahead. Cover with plastic wrap after the first 6–8 hours to ensure it doesn’t pick up any “flavors” from the freezer. 🙂
- Let sit for 5 minutes before slicing. Serve immediately.