Grammy’s Famous Mile-Hi Mudd Pie

Mile-Hi Mudd Pie

***Disclaimer***

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.

Normally garnished with almonds and whipped cream but the girl likes it plain.

This is an old photo showing the Mudd Pie garnished with whip and ganache…also made in a pie pan so you get the lovely domed shape!

This recipe is shared at:

Slightly Indulgent Tuesday, Gluten-Free Wednesdays

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Almond Joy Freezer Pie

Almond Joy Freezer Pie (shown using mini cheesecake pan)

This Almond Joy Freezer Pie has been my go to dessert this summer!  It’s cool, refreshing and decadent…not to mention SO easy to make!  I have literally had some form of this dessert in my freezer all summer long…I’ve made it in a pie plate, mini-cheesecake pans, a springform pan and a 9×9 brownie pan…they are all great but the individual tarts are my favorite.  It is so nice to always have a pretty dessert on hand for when you have company drop by or for that late night chocolate craving too!   This dessert is fruit sweetened, that’s right…no extra sweetener has been added to the recipe other than fruit…that makes this a superstar dessert in my book!  I chose to make this an Almond Joy Pie, you could easily turn it into a scrumptious Peanut Butter Cup Pie by substituting chopped peanuts for the almonds in the topping and adding 1/4 cup peanut butter and omitting the almond extract in the filling


For the crust:

3/4 cup almond flour

3/4 cup unsweetened shredded coconut, lightly toasted

1/4 tsp. celtic sea salt

1/4 cup coconut oil, melted over low heat

1 Tbsp. coconut palm sugar (optional for a slightly sweeter crust)

2 tsp. organic vanilla

In a large bowl combine almond flour, toasted coconut and salt.  Whisk together coconut oil, palm sugar (if using) and vanilla.  Add wet ingredients to the dry ingredients and thoroughly combine.  Press mixture into desired dessert dish (9″ pie plate, mini cheesecake pans, springform pan or square 9×9 dish).  Bake at 350 F for 10-12 minutes or until golden brown.  Cool completely on a wire rack.

For the filling:

5 small ripe bananas, peeled and broken into small pieces (about 14-16 ounces peeled)

1 cup organic coconut milk, canned

1/4 cup unsweetened cacao powder (or your favorite unsweetened cocoa powder)

1 tsp vanilla extract

1/2 tsp almond extract

Combine all ingredients in blender or food processor and blend until very smooth, about 3 minutes on high-speed.  Check to make sure all the banana is pureed before filling the crust.  Pour filling into your cooled crust and sprinkle toppings (listed below) across the top of the filling.  Wrap tightly with plastic wrap and freeze for at least 4 hours, or overnight.

For the topping:

1/2 cup sliced almonds, lightly toasted

1/4 cup unsweetened coconut flakes

1-2 oz. finely chopped or shaved dark chocolate (I use 70% or higher)

Set the dessert at room temperature about 20 minutes before serving, cut with a sharp knife, ENJOY!

This recipe is shared at:

Slightly Indulgent Tuesday , Tasty Tuesday & Traditional Tuesdays

Gluten-Free WednesdaysThis Chick Cooks & Foodie Wednesday

Pennywise Platter Thursday, Fresh Bites Friday

Wellness Weekend & Fight Back Friday


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