• Cooking Time:
  • Servings: 12
  • Preparation Time:


This is the recipe that was passed around the 'burbs in 1978. I remember my mother and the other women in the neighborhood raving about this wonderful new find: Mississippi mud pie. Everyone was making this pie, taking it to barbecues, etc. It was THE dessert in our little pocket of the South that year. I haven't seen this version online anywhere so I thought I'd add it to Bakespace.

There's a lot of waiting with this recipe so plan your time accordingly.


  • Crust:
  • • 9 oz chocolate wafers
  • • 1/2 c butter
  • Filling:
  • • 1 pint vanilla ice cream
  • • 1 pint coffee ice cream
  • • 1/3 c unsweetened cocoa
  • • 2/3 c + 2 T sugar, divided
  • • 1 1/3 c heavy cream, divided
  • • 3 T butter
  • • 1 tsp vanilla extract
  • • semi-sweet chocolate curls, optional (Bakers makes these in a shaker)


  • To make crust, combine ingredients and press into 9" pie plate. Bake at 375 degrees for 10 minutes. Cool completely.
  • Slightly soften vanilla ice cream (set on counter while crust bakes and keep in fridge until ready to use). Spread in cooled crust. Freeze until firm, about 90 minutes.
  • In 2-quart saucepan over medium heat, heat cocoa, sugar, 1/3 c cream and butter until smooth and boiling (stir frequently). Remove from heat.
  • Add vanilla. Cool to room temperature.
  • Pour fudge sauce mixture over vanilla ice cream. Freeze 1 hour or until firm.
  • Soften coffee ice cream. Spread over fudge sauce. Return pie to freezer.
  • Beat 1 c cream w/ 2 T sugar until soft peaks form. Spread over pie and garnish w/ chocolate curls. Return pie to freezer, uncovered. Freeze until firm, about 3 hours.
  • Pie stores in freezer. Cover with plastic wrap once set. Makes 12 servings.

Categories: Dessert  Pie 
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