Wonderfully rich with coffee flavor and topped with a chocolaty sundae topping.
Don’s Mud Slide Pie
7 oz chocolate wafers -crushed fine
2 tablespoons butter -melted
1 quart vanilla bean ice cream
2 quarts coffee ice cream
Mix the chocolate crumbs with the butter well and press into the bottom and sides of a large pie plate. Freeze for 15 minutes to set. Let ice creams stand a few minutes to soften. Place 1 quart of the coffee ice cream in the bottom of the prepared plate mounding slightly followed with the vanilla and then mound the remaining coffee on top. Work quickly to avoid ice cream from totally melting. Freeze for 1 hour and then drizzle the sauces on top and sprinkle with the pecans. Freeze another hour. Remove a few minutes before slicing onto serving plates. Top with whipped cream and maraschino cherries or with a dusting of cocoa.
Wrap a foil collar around the side of the plate to prevent the ‘mud’ from sliding off.
Get this recipe and many more in my Grits to Guacamole cookbook, click here.