Classic Mud Pie
This mud pie is dressed up with a splash of coffee liqueur and a decadent chocolate crumb crust. Garnish with whipped cream and chopped nuts to complete the presentation.
2 cups semisweet chocolate chips - divided use
6 tablespoons butter - divided use
1 1/4 cups chocolate wafer crumbs
1/2 cup heavy cream
3 tablespoons coffee liqueur* - divided use
1 quart coffee ice cream
- Combine 1/2 cup chocolate chips and 3 tablespoons butter in a double-boiler over simmering water; stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs and stir until well blended. Press into a 9-inch pie pan; refrigerate until firm.
- Meanwhile, over simmering water, combine 1-1/2 cups chocolate chips with cream and 3 tablespoons butter in the top of a double-boiler. Stir until chips are melted and mixture is smooth. Remove from heat and stir in 1 tablespoon coffee liqueur. Refrigerate for 10 minutes. Spread sauce over cookie crust and refrigerate for 15 minutes.
- In a large bowl, combine ice cream with 2 tablespoons coffee liqueur. Spoon into cookie crust and smooth. Freeze for several hours or until firm. Drizzle remaining fudge sauce on top.
Makes 8 servings.
*Coffee flavored syrup may be substituted for liqueur in equal amounts.