This is not a recipe for a “healthy” dessert. It is an off-the-rails, special occasion, treat with consequences (or not). It can certainly be made with “healthier” substitutions successfully but the recipe that follows is in its original full glorious sugar-filled (although gluten-free) form. This is my daughter’s favorite dessert and she is coming home from her freshman year of college this weekend and has requested it…what’s a mom to do? Uh, well…say heck yes and get in the kitchen to make it!!!
Grammy’s Mile-Hi Mudd Pie (serves 12, generously)
1 chocolate cookie pie crust, cooled (I use Pamela’s Gluten-Free Chocolate Cookies, 1 bag for the crust)
2 pints caramel ice cream, softened
2 pints coffee ice cream, softened
1-2 cups chocolate ganache (recipe follows)
1/2 cup sliced almonds
1-2 cups crushed chocolate cookies (about ½ bag of Pamela’s)
Bake the chocolate cookie pie crust in a 9″ springform pan or deep pie pan and completely cool.
Spread 2 pints of softened caramel ice cream on top of cooled crust. Sprinkle the crushed cookies on top of the caramel ice cream. Place in the freezer until ice cream is firm (at least 2 hours). Spread 2 pints of coffee ice cream on top of cookie layer. Freeze for 2-4 hours until very firm.
Spread room temperature ganache over the frozen coffee ice cream layer and sprinkle on the sliced almonds (I left these off in the photos). Cover with plastic wrap and freeze overnight.
Take pie out of the freezer 20-30 minutes prior to serving. Garnish with fresh whipped cream, chocolate ganache drizzle and sliced almonds.
Chocolate Ganache (yields 2 cups)
8 ounces dark chocolate
¾ cup heavy cream
½ Tbsp. butter or coconut oil
1 tsp. vanilla
Place dark chocolate in a heat-proof bowl. Bring heavy cream and butter to a boil, remove from heat and stir in vanilla. Pour cream over the dark chocolate and let rest for 5 minutes. Whisk together until smooth. Let set on counter until cooled to room temperature.
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