Mud Pie is one of the best summer desserts because there’s no baking involved and it’s the perfect treat for ice cream lovers, like me. I’ve had a few mud pies in my day, and most of them we’re pretty delish and usually started with a thick crumbly base crust from graham crackers or chocolate wafers, followed by softened ice cream; either mocha, vanilla or chocolate chip, but it’s the hot fudge sauce that really sets them apart, and this chocolaty spread comes from my pastry school days in San Francisco.
Hot fudge sauce made on the stove top is worth the simple effort. It’s not like that jarred stuff they sell at most grocery stores because it’s homemade, and tastes like pure chocolate fudge. What also makes this sauce so amazing is that you can use it in this recipe, and then save the leftovers in a covered container for weeks to come in the refrigerator, and then, spoon it over other desserts or use it for ice cream sundaes. It just needs a little warm up in the microwave to get it back to its original pourable consistency.
My mud pie is made with chocolate chip ice cream, because that’s my favorite, and I used store-bought marshmallow cream to dollop over top, and then browned it using my kitchen torch to give it that smoky s’more look and taste. You’ll love a slice on a hot summer night under the stars with friends who just dig s’mores just like you do.
12 full graham crackers
6 tablespoons butter, melted
1 tablespoon sugar
2 1/2 pints chocolate chip, vanilla or chocolate ice cream
2 cups dark chocolate chips or chunks
1/2 cup heavy cream
1/4 cup corn syrup or glucose
1 1/2 teaspoons vanilla extract
1 teaspoon espresso powder
pinch of salt
1 cup marshmallow cream
(Makes 1 Pie)
- In a food processor, add graham crackers, melted butter and sugar. Process until soft crumbs. Press into a pie pan and place in freezer.
- Remove ice cream from freezer. In a saucepan over medium heat, add chocolate, cream, corn syrup, vanilla, and espresso powder. Whisk until melted and smooth. Add salt and whisk. Remove from heat and pour into bowl, set aside.
- Stir ice cream in container until almost soft serve consistency and spoon into crust. Place back into freezer for 20 minutes.
- When hot fudge sauce is cool, spoon 1/2 cup over ice cream and place pie back into freezer. After 20 minutes, spoon marshmallow cream over chocolate on top of pie, any pattern of your choosing.
- Using a kitchen torch, toast marshmallow cream until dark golden brown or s’more like. Place back into freezer for 5 minutes to set up before slicing. Enjoy!