Growing up, we always had some kind of dessert with our meals. It was a time when we had sit down suppers with the family. The TV was turned off and we simple enjoyed each other and conversations. Along with sit down suppers, we could always count on a delicious dessert. Sometimes they were elaborate, more often than not, they were simple and easy. Of those desserts, my favorites were the pies! And, my favorite flavor of all time is chocolate! So, it leaves little to wonder that I love this delightful and easy Frozen Mississippi Mud Pie.
Frozen Mississippi Mud Pie is amazing served anytime. But, I especially love having the cooling ice cream treat after a spicy meal. I will also have to say that my husband was a doubter at first. He is not a huge chocolate lover, so he was balking at the sound of so much chocolate. However, once the pie is made, the chocolate is not overwhelming. He was quickly converted and I even caught him eating the pie later!
If you love easy dessert recipes, don’t forget about our Mini Cheesecake Cups or what about our Chocolate Caramel Lasagna- Easy No Bake Dessert!
Frozen Mississippi Mud Pie
Ingredients:
19 chocolate cream-filled sandwich cookies, finely crushed
1/2 stick (1/4 cup) butter, melted
1/2 carton chocolate ice cream (approximate measurement)
1 cup (1/2 pint) heavy cream, divided in half
1 cup semisweet chocolate chips, optional for sauce
1/4 tsp. ground cinnamon, optional for sauce
Instructions:
Crush cookies. I used a food processor, but you can also place in baggie and crush manually.
Place crushed cookies in a medium-sized mixing bowl. Add melted butter.
Using a fork, combine until mixed well.
Reserve 1 tablespoon of the crumb mixture.
Place the rest of the crumb mixture into a 9-inch pie plate. Using your fingers gently press into the bottom and up the sides. Once done, place the crust in the freezer for 10 minutes.
Using an ice cream scoop, scoop ice cream into balls and fill the crumb pie shell.
Use a large spatula to smooth the ice cream.
Sprinkle the reserved cookie crumbs over the top of the pie. Place back in freezer.
Meanwhile, using an electric mixer or stand mixer, beat 1/2 cup heavy cream until stiff peaks form.
Fill a pastry bag with whipped cream and choose a star decorating tip. This is easier done using a glass and spooning the mixture in. As an alternative, you can use a baggie with the tip cut off of one corner and make your own designs around the edge.
Pipe the cream around the edge of the pie. If there is any left, place in center of pie.
Place pie in freezer and freeze for at least 20 minutes before serving.
Chocolate Cinnamon Sauce, optional
In a small saucepan, combine 1/2 heavy cream, chocolate chips, and cinnamon. Heat mixture over medium-low heat, stirring constantly! Continue heating until fully melted and creamy. Sauce will remain thin.
Remove from heat and serve with the pie either in a small pitcher you can pass or small individual containers.
Enjoy!
NOTES:
The Chocolate Cinnamon Sauce is optional. It adds a light cinnamon flavor to the pie. Sometimes I include it and other times I don’t. The pie is delicious either way.
Print this recipe!
Prep time:
Total time:
Serves: 1 pie
- 19 chocolate cream-filled sandwich cookies, finely crushed
- ½ stick (1/4 cup) butter, melted
- ½ carton chocolate ice cream (approximate measurement)
- 1 cup (1/2 pint) heavy cream, divided in half
- 1 cup semisweet chocolate chips, optional for sauce
- ¼ tsp. ground cinnamon, optional for sauce
- Crush cookies. I used a food processor, but you can also place in baggie and crush manually.
- Place crushed cookies in a medium-sized mixing bowl. Add melted butter.
- Using a fork, combine until mixed well.
- Reserve 1 tablespoon of the crumb mixture.
- Place the rest of the crumb mixture into a 9-inch pie plate. Using your fingers gently press into the bottom and up the sides. Once done, place the crust in the freezer for 10 minutes.
- Using an ice cream scoop, scoop ice cream into balls and fill the crumb pie shell.
- Use a large spatula to smooth the ice cream.
- Sprinkle the reserved cookie crumbs over the top of the pie. Place back in freezer.
- Meanwhile, using an electric mixer or stand mixer, beat ½ cup heavy cream until stiff peaks form.
- Fill a pastry bag with whipped cream and choose a star decorating tip. This is easier done using a glass and spooning the mixture in. As an alternative, you can use a baggie with the tip cut off of one corner and make your own designs around the edge.
- Pipe the cream around the edge of the pie. If there is any left, place in center of pie.
- Place pie in freezer and freeze for at least 20 minutes before serving.
- Chocolate Cinnamon Sauce, optional
- In a small saucepan, combine ½ heavy cream, chocolate chips, and cinnamon. Heat mixture over medium-low heat, stirring constantly! Continue heating until fully melted and creamy. Sauce will remain thin.
- Remove from heat and serve with the pie either in a small pitcher you can pass or small individual containers.
- Enjoy!
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