Sky High Mud Pie
Prep Time: Varies
Cook Time: 10-12 minutes
Freeze Time: 6 hours to overnight
Serves: 8 to 10
For the Crust
♦ 30 Oreo Cookies with the filling removed
♦ 1 stick unsalted butter, melted, plus a little extra for preparing pan
♦ Pinch of Kosher salt
For the Filling
♦ 56 oz. of full fat coffee iced cream (two 28 oz. containers), such as Haagen Dazs
♦ 1 Tablespoon ground light/blonde roast coffee
For the Ganache
♦ 1 cup heavy cream
♦ 1 cup dark chocolate chips (62% cacao if possible)
♦ 2 Tablespoons dark corn syrup
♦ 1 teaspoon unsalted butter
♦ 1 teaspoon vanilla extract
To Finish
♦ ½ cup lightly salted roasted almonds (or other roasted nuts), chopped
Making the Crust
Preheat the oven to 350 Degrees. Prepare an 8-inch springform pan by cutting a circle of parchment paper to fit the bottom of the pan. Butter both sides of the paper and place in the bottom of the pan. In the bowl of a food processor, add the Oreo cookies and pulse until fine crumbs are formed. Add the melted butter and pinch of salt and pulse until combined. Transfer the Oreo mixture into the springform pan and press into the pan. The easiest way to do this is to pat the crumbs into an even layer, then use a measuring cup to press the crumbs first halfway up the sides and then flattening the bottom. Bake for 10 to 12 minutes. When you remove the crust from the oven, you will notice that it has puffed up (don’t worry – this is your chance to perfect the shape!). When it is cool enough to work with but still fairly hot, use the measuring cup again to flatten the sides and bottom. This step is essential to creating an even crust that is not too thick to cut through. Place the springform pan in the freezer for at least 20 minutes.
Making the Filling
While the crust is chilling, remove the iced cream from the freezer and empty it into a mixing bowl. Add the ground coffee and stir as much as possible. Continue stirring the ice cream every few minutes until it has softened enough to fully incorporate the coffee grounds but is still a thick paste (think of soft serve frozen yogurt). You do not want to melt the ice cream too much or it will form ice crystals when you re-freeze it. Scoop the iced cream into the chilled crust, creating an even layer and freeze for 1 hour. Remove from the freezer and place a sheet of plastic wrap directly over the layer of ice cream, pressing gently to create a smooth top. Freeze again for at least 6 hours or overnight.
Making the Ganache and Final Assembly
Heat the heavy cream in the microwave or on the stovetop until just below boiling. Remove from the heat and add the chocolate chips and butter. Let the mixture sit for 10 minutes. Stir thoroughly with a whisk or fork until the ganache is completely smooth and glossy (you can return it to the stove or microwave for a minute or two if the chocolate is not completely dissolved). Add the vanilla and corn syrup and stir to combine thoroughly. Let the ganache sit at room temperature for 1 hour, then stir thoroughly and pour over chilled ice cream mixture. Sprinkle the chopped nuts around the edges and immediately return to the freezer until the ganache is set, approximately 1 hour. If you did not chill the ice cream overnight, then chill everything overnight to set properly.
To serve, remove the mud pie from the freezer and let it sit at room temperature for 15 to 20 minutes. Release the outside of the springform pan at this point. It’s easiest to cut with a knife that you run under hot water. Enjoy!
