Pol Martin Chart House Mud Pie Recipes

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CHART HOUSE MUD PIE - COPYCAT



Chart House Mud Pie - Copycat image

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

1 Oreo cookie pie crust
1 quart coffee ice cream
8 ounces hot fudge topping
1 (12 ounce) can whipped cream

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.

CHART HOUSE MUD PIE



Chart House Mud Pie image

This coffee ice cream pie goes so well with the Oreo cookie crumb crust.

Provided by Stephanie Manley

Categories     Dessert

Time 20m

Number Of Ingredients 4

1 Cookie Crumb Pie Crust
1 quart Coffee Ice Cream
8 ounce Hot fudge (I prefer's Doves)
6 ounces whipped cream

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. Garnish pie as a whole, or individual pieces, top with slivered almonds.

Nutrition Facts : Calories 505 kcal, Carbohydrate 62 g, Protein 7 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 68 mg, Sodium 294 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving

POL MARTIN-CHART HOUSE MUD PIE



Pol Martin-Chart House Mud Pie image

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

7 ounces chocolate wafers, crushed
1/2 cup soft butter
3 cups chocolate ice cream
3 cups vanilla ice cream
1 cup chocolate fudge sauce

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

ULTIMATE MUD PIE



Ultimate Mud Pie image

Provided by Julie Loria

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Super Bowl     Kid-Friendly     Graduation     Father's Day     Back to School     Backyard BBQ     Chill     Potluck     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

Chocolate crumb crust
1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons unsalted butter, melted, plus more for the pie pan
1 tablespoon sugar
Filling
3 cups half-and-half
2/3 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
4 large egg yolks
5 ounces high-quality bittersweet or semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate wafer crumbs, for garnish

Steps:

  • 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
  • 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
  • 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
  • 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
  • 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
  • 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.

3-INGREDIENT FROZEN MUD PIE



3-Ingredient Frozen Mud Pie image

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

1 (9") frozen pie shell, slightly thawed
6 ounces semisweet chocolate, chopped, divided
2 pints coffee ice cream

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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