Let them eat mud pie! (or something like that)
When I was a kid, I was not a big fan of cake. CRAZY, right? Every year for my birthday, I requested that Mom make mud pie, instead. (Let’s be real. She gets requests for mud pie a lot.) Because who does not love ice cream and cookies and hot fudge and heath bar, oh my?! I have always been slightly obsessed with heath bar, anyway. Only problem? If you double this recipe and fill a 9-inch springform pan, that is a LOT of mud pie, people. For David and me. Okay, just me. The bigger problem? I will eat ALL the mud pie. So now we have mini mud pie! I can deliver a couple to friends and have a perfect 2-serving mini mud pie all to myself. Errr… for David and I. #foodbloggerprobs
Notes on this recipe. Remember that the great thing about making your own pie is . . . you are making your OWN pie! Not enough cookies for your liking? Add some more! Want another layer of heath bar in there? Toss it in! I’ve included the recipe for how we usually do it, but do with it as you will! We like to choose two different flavors of ice cream–cookies ‘n cream and fudge moose tracks are my go to ice cream flavors. And growing up, we always used Mother’s Macaroon cookies. But I have trouble finding those anymore, so I usually substitute any packaged shortbread cookie.
For the Heath Bar, I ALWAYS buy actual heath bars (or minis) and chop them. I know they sell pre-packaged toffee bits in the baking aisle, but I SWEAR they taste different. I don’t care if you (and David) think I’m crazy. Give me the REAL heath bar (or skor bar), please! (Nope – this is not a sponsored post. I am just THAT serious about my chocolate covered toffee.)
And this hot fudge? I make it all the time, even when I’m not making mud pie. It’s great for ice cream and shakes . . . and dipping leftover shortbread cookies . . . O.o
Finally, use a springform pan! Otherwise, I have no idea how you’ll slice and serve the darn thing. Major props if you figure it out. I used the recipe below for three 4-inch mini springform pans. But you can easily double the recipe to fill a 9-inch springform pan. The 9-inch is perfect for birthday parties and gatherings. Enjoy!
Cheers!
This recipe was adapted from A Pinch of Salt Lake by the Junior League of Salt Lake City, Inc.
wyldflour
3 4-inch mini pies / double for 1 9-inch pan
25 minPrep Time
5 hrCook Time
5 hr, 25 Total Time
Save RecipeIngredients
- 1/2 of an 11.2 oz package of Mother's Macaroon Cookies (or any packaged shortbread cookie)
- 1 1/2 quarts total of ice cream - two flavors (*see notes)
- 4 regular-sized heath bars or 18 mini-sized heath bars
- hot fudge
- 1 14 oz can sweetened condensed milk
- 2 oz unsweetened baker's chocolate (the squares)
- 1 Tablespoon vanilla
- 1 Tablespoon unsalted butter
Instructions
- Make the hot fudge: Toss milk and chocolate in a small saucepan and heat over medium heat. Stir until chocolate is completely melted. Remove from heat and stir in vanilla and butter. Set aside to cool completely before use.
- Crush half of the package of cookies using a food processor or a rolling pin. You want a pretty fine crumb.
- Chop the heath bar using either a chopper or a heavy knife, until you have small bits.
- Butter or grease either three 4-inch mini springform pans or one 9-inch springform pan.
- Use half of the crushed cookies and divide evenly between the three mini pans. Pat into the bottom of the pans with your fingertips to make an even layer.
- Divide the first flavor of ice cream evenly between the three mini pans. Pull scoops of the ice cream out with your hand and flatten between your hands--molding it into the shape you need. Then press the ice cream layer onto the cookie layer. Fill in holes and edges with additional bits of ice cream. This layer should not come more than halfway up the pan.
- Spread 3-4 Tablespoons of cooled hot fudge in each of the mini pans.
- Divide remaining cookie crumbs between the three mini pans and sprinkle on top of hot fudge.
- Divide second flavor of ice cream evenly between the three pans to make a second ice cream layer.
- Spread 3-4 Tablespoons of cooled hot fudge in each of the mini pans on top of the second ice cream layer. (Add a little extra if you have room!)
- Divide heath bar topping evenly between the three mini pans.
- Place each pan on top of a larger square of tin foil. Wrap the tin foil edges up around the sides of the pan, so that if any ice cream melts through the bottom of the springform pan, the foil will catch it. Place in freezer for at least 4-5 hours to harden. Store the leftover hot fudge in the refrigerator.
- When ready, remove pies from freezer and remove the sides of the springform pan. If the side starts to pull the ice cream apart, it has not been in the freezer long enough.
- Run a knife under hot water, dry, and slice! Serve with leftover hot fudge.
Notes
I usually pick one vanilla-based flavor (cookies 'n cream) and one chocolate-based flavor (moose tracks or brownie). But this can be done with any flavors of ice cream!
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