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, comes together with little hands-on time, and is a family favorite for us.
I think pie makes a gathering just a little more special. Have you ever watched someone’s eyes light up when you mention there is pie for dessert? It’s more exciting than brownies. It’s more impressive than cake. And it’s generally an all-around people pleaser. And while there are a lot of good store-bought pies, there’s nothing quite like a homemade pie.
Mississippi Mud Ice Cream Pie is a riff on my mom’s recipe. She’s been making it for Father’s Day every year that I can remember. I recall having a particular affinity for it as a young child despite it being made with coffee ice cream (which was my flavor of choice as an 8-year-old). But when coffee ice cream is combined with chocolate fudge and pecans, and placed in an Oreo crust, who can resist that?
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 apparently this is a hotly contested topic! I am team Double Stuf, because the filling is the best part. There was an experiment done that showed that Double Stuf Oreos don’t have double the filling. The horror! Has anyone tried the Mega Stuf Oreos? Those are next on my list!
I placed the Oreos into my food processor. You could also place them in a resealable bag and bash them with a rolling pin. Up to you! You want fine crumbs though.
The Oreo crumbs are combined with butter and baked to create the crust. If you’re short on time, you can absolutely use a store-bought chocolate cookie crust. I made this homemade crust is a little thicker than the store-bought, because the crust is the best part of the pie. But that is also a hotly contested debate.
The filling for this Mississippi Mud Ice Cream Pie is coffee ice cream, chocolate fudge, and chopped pecans, layered into the Oreo crust. I let the ice cream sit on the counter for about 15 minutes before scooping it out. The key to getting it into the crust is making lots of small scoops, and then spreading the ice cream with an offset spatula. Another tip—don’t let the ice cream melt too much or it’ll get icy when it freezes again.
After one layer of ice cream, fudge, and pecans, you’ll repeat the process. 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.
On the hunt for more pie recipes? This Peach Pie with Roasted Sugar is another of my favorites!Print
Mississippi Mud Ice Cream Pie
This pie is a CELEBRATION pie! Make it one day ahead so that it has enough time to firm up in the freezer overnight.
- Prep Time: 20 minutes
- Total Time: 8 hours 20 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Cuisine: American
- 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 make 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.
You could also use a store-bought chocolate cookie crust instead of making your own. This homemade crust is slightly thicker than store-bought.