Monday, 21 November 2011

Mile High Mocha Mud Pie

I love mocha mud pie! When I was little after church we would always go to the Morden motor inn and I would convince my dad (almost every time) to let me have it for desert. I haven’t found a place that can do it as well, but this recipe seems to be pretty close!

□ 4 c. Vanilla Ice Cream (slightly softened)
□ 1 (9") ready-made Chocolate Pie Crust
□ 1/2 c. creamy Peanut Butter
□ 4 c. Mocha Almond Ice Cream (slightly softened)
□ 1 c. Chocolate Fudge Sauce (armed)
□ Whipped cream
□ 1/2 c. slivered Almonds

Spread vanilla ice cream evenly in pie crust, smoothing top; freeze 30 minutes.

In glass container in microwave or in small saucepan over low heat, melt peanut butter until smooth and spreadable; spread over vanilla ice cream. Freeze 30 minutes or until hardened.

Spread mocha-almond ice cream over peanut butter, mounding high toward center of pie; smooth surface. Freeze 6 hours or overnight.

To serve: Cut pie into 8 pieces. Top each piece with 2 tablespoons fudge sauce, whipped cream to taste, 1 tablespoon slivered Almonds.


1 comment:

  1. Why are desserts the most appealing course. Just look at your pie. It is gorgeous but more important, it wants to be eaten, by ME>


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