Chart House Mud Pie Recipes
POL MARTIN-CHART HOUSE MUD PIE
Pol Martin Cookbook Supreme Cuisine. I haven't tried this but it looks and sounds good. Cooking time is freezing time
Provided by daisygrl64
Categories Frozen Desserts
Time 13h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- mix crushed wafers with butter, spread into bottom of 10-in spring form pan.
- place ice cream containers on counter until ice cream is pliable, but not melting.
- place ice creams in bowl of electric mixer or mix by hand.
- mix ice cream just enough to create marbled effect.
- fill cake pan, using spatula to help shape ice cream.
- drizzle top with chocolate fudge sauce.
- place in freezer just until chocolate hardens, then cover with sheet of waxed paper.
- freeze 12 hours before serving.
- serve with whipped cream if desired.
Nutrition Facts : Calories 557.6, Fat 29.8, SaturatedFat 16.9, Cholesterol 72.3, Sodium 437.9, Carbohydrate 68.6, Fiber 2.9, Sugar 44.1, Protein 7.3
CHART HOUSE MUD PIE - COPYCAT
Make and share this Chart House Mud Pie - Copycat recipe from Food.com.
Provided by lazyme
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Let ice cream stand at room temperature until softened.
- Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours.
- Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream.
- Top with some whipped cream.
- Garnish pie as a whole, or individual pieces, top with slivered almonds.
3-INGREDIENT FROZEN MUD PIE
This easy ice cream pie recipe requires just three ingredients and combines the flavors of coffee and chocolate.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Dessert Frozen Dessert Ice Cream Quick & Easy Pie Chocolate Coffee
Yield Serves 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F. Prick bottom of pie shell all over with a fork. Bake until golden brown and dry, 20-25 minutes. Let cool completely.
- Melt half of chocolate (1/2 cup) in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using the back of a spoon, spread chocolate over bottom and sides of pie shell. Freeze until firm and dry, about 5 minutes.
- Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but not soupy, 5-10 minutes. Fill pie shell with ice cream; smooth top. Freeze until firm, about 1 hour.
- Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using a fork, drizzle over pie. Freeze again until set, about 5 minutes. Transfer pie to a cutting board and let sit 10 minutes before slicing.
- Do Ahead
- Mousse can be made 2 days ahead; cover and chill.
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