Mississippi Mud Pie


Creamy ice cream layered with fudge sauce make for a decadent but easy dessert. Crown® Corn Syrup is the secret to keeping the fudge soft but chewy even when it is frozen.

Easy Serves
SKILL LEVEL 8 servings
1/3 cup Crown® Lily White® Corn Syrup
1/4 cup heavy cream
4 ounces semi-sweet chocolate OR 2/3 cup semi-sweet chocolate chips
1/2 teaspoon pure vanilla extract
1 8-inch (6 ounce) chocolate crumb crust
3/4 cup chopped nuts, optional
2 pints coffee ice cream, softened, divided
Whipped cream, optional

Combine corn syrup and cream in a small saucepan.  Bring to a boil over medium heat.  Remove from heat and add chocolate, stirring until it is melted.  Add vanilla.

Drizzle 1/3 of the chocolate sauce in the bottom of the pie crust.  Sprinkle with 1/4 cup nuts, if desired.  Carefully spread 1 pint of ice cream over the chocolate layer.  Freeze for 1 hour.

Repeat with 1/3 of the chocolate sauce, nuts and remaining ice cream.  Drizzle with remaining chocolate sauce; top with remaining nuts.  Freeze for 2 hours or until firm. 

Serve with whipped cream, if desired.

Total Time
Freeze Time 3 hours

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