Why end a dinner party with a cup of coffee when you can end it with mud pie? This coffee ice cream–based pie with an infusion of espresso, highlighted with Fudgy Brownie chunks and a crunchy, sweet Oreo crust, is great at any time of the year. Be sure to eat a light meal so that you have plenty of room for this addictive ice cream dessert!

　　

Ingredients

Makes one 9-inch pie, 6 to 8 slices (level: easy)

　　

Crust

1 prebaked 9-inch Oreo Cookie Crust (page 11)

　　

Filling

1 quart coffee ice cream

　　1 ounce (1 shot) brewed espresso

　　3/4 cup chopped Fudgy Brownies (page 140) or use a store-bought variety

　　

Garnish

Drizzle of Hot Fudge Sauce (page 191)

　　Dollop of Whipped Cream (page 193)

　　1/2 cup chopped almonds

　　

Step 1

To prepare the filling, scoop the coffee ice cream into a large bowl and allow it to soften. Once you can easily stir the ice cream (but before it melts), stir in the espresso and chopped brownies, distributing them evenly throughout the mixture. Pour the ice cream filling into the Oreo cookie crust.

　　

Step 2

Freeze the pie until you are ready to serve, but for at least 1 hour prior to serving. To serve, drizzle each slice with hot fudge, add a dollop of whipped cream, and sprinkle on the almonds.

　　

Step 3

Michele’s Mud Pie can be stored in the freezer for up to 1 week.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.