Mud Pie II

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Cooking receipe to make Mud Pie II under category Pie s 4U. You may find some video clips related to this receipe below.

Mud Pie II

This is an ice cream pie that is so good it will make you sit up and kiss your mother-in-law !!


2 cups chocolate wafer crumbs

4 tablespoons butter or margarine

1/2 cup white sugar

3 tablespoons water

1/2 cup heavy cream, scalded

4 tablespoons butter or margarine

4 (1 ounce) squares semisweet chocolate

1/4 cup cocoa

4 tablespoons butter or margarine

3/4 cup brewed espresso

3/4 cup white sugar

1/4 cup light corn syrup

4 cups vanilla ice cream, softened



Combine chocolate wafer crumbs and 4 tablespoons butter or margarine.

Press the mixture into the bottom and partially up the sides of a 9 inch

springform pan.


To Make Caramel Sauce: In a saucepan, combine 1/2 cup sugar and 3

tablespoons water. Cook over low heat, stirring constantly, until sugar is

completely dissolved. Bring to a boil, and continue boiling without

stirring until the syrup turns a light amber. While the syrup is boiling,

brush down the sides of the pan from time to time to prevent crystal

from forming. Remove the pan from the heat, and stir in hot cream.

Continue stirring, over low heat if necessary, until all for the caramel is

dissolved into the cream. Stir in 4 tablespoons butter or margarine, and

set aside to cool slightly. Pour warm caramel sauce over the crust.

Freeze until firm, about 30 minutes.


To Make Espresso Fudge Sauce: Combine chocolate, cocoa, 4

tablespoons butter or margarine, and espresso in a saucepan. Stir over

low heat until smooth. Add 3/4 cup sugar and corn syrup; increase heat

to medium, and stir until the sugar dissolves. Increase heat until the

sauce reaches a low boil. Cook without stirring until the mixture thickens,

12 to 15 minutes. Remove espresso fudge sauce from the heat, and cool

to room temperature. Pour 1 cup of the sauce over the frozen caramel

layer, and return the crust to the freezer. Keep remaining sauce just

warm enough so that it remains pourable.


Spread the softened ice cream over the caramel layer. Return pie to the

freezer until firm, about 1 hour. Pour the remaining fudge sauce over the

ice cream layer; freeze until firm, about 2 to 3 hours. Wrap a hot wet

towel around the springform pan for about 2 minutes, then remove the

sides of the pan.

Makes 1 – 9 inch pie

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