Ingredients and Weight
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk
- 1 pint (473ml) chocolate ice cream, softened
- 1 pint (473ml) vanilla ice cream, softened
- 1/2 cup (100g) chopped walnuts (optional)
- Whipped cream, for garnish (optional)
Preparation Time:
20 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) pie plate.
- Make the crust: In a medium bowl, whisk together the flour, cocoa powder, and salt. Pour in the melted butter and stir until combined. Press the mixture into the pie plate and up the sides.
- Bake the crust: Bake the crust for 10 minutes, or until golden brown. Let cool completely.
- Prepare the filling: In a large bowl, beat together the granulated sugar and egg until light and fluffy. Gradually beat in the vanilla extract and milk.
- Layer the pie: Spread half of the chocolate ice cream over the cooled crust. Top with half of the vanilla ice cream. Repeat layers. Sprinkle with chopped walnuts, if desired.
- Freeze the pie: Freeze the pie for at least 4 hours before serving.
- Serve: Let the pie sit at room temperature for 10 minutes before serving, garnished with whipped cream if desired.
Nutritional Information
Per serving:
- Calories: 450
- Fat: 25g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Rich, chocolatey, and creamy
- Decadent and indulgent
- Perfect for a special occasion or cool dessert
User Comments:
- "This pie was a huge hit at our party! The crust was perfect and the ice cream filling was creamy and delicious." - Mary
- "I made this pie for my family and they loved it. It was like a chocolate lover's dream come true." - Sarah
- "This is the best mud pie I have ever had. The chocolate flavor is deep and rich, and the ice cream is so smooth and creamy." - John
Special Precautions and Tips:
- If you don't have a 9-inch pie plate, you can use a 10-inch plate, but the crust will be thinner.
- To make sure the crust doesn't burn, cover the edges with foil during the last few minutes of baking.
- The pie can be made up to 2 days ahead of time. Just keep it frozen until ready to serve.
