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Mud Pie II

Rated as 4.55 out of 5 Stars

"This is an ice cream pie that is so good it will make you sit up and kiss your mother-in-law!"
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5 h 45 m servings 684
Original recipe yields 8 servings (1 9-inch pie)


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  1. Combine chocolate wafer crumbs and melted butter. Press the mixture into the bottom and partially up the sides of a 9-inch springform pan.
  2. To Make Caramel Sauce: In a saucepan, combine 1/2 cup sugar and 3 tablespoons water. Cook over low heat, stirring constantly, until sugar is completely dissolved. Increase the heat to medium and bring the sugar syrup to a boil; stop stirring at this point. While the syrup is boiling, brush down the sides of the pan from time to time to prevent sugar crystals from forming--use a clean pastry brush dipped in a mug of cold water.
  3. Continue boiling without stirring until the syrup turns a light amber color. Remove the pan from the heat, and stir in the hot cream. Continue stirring, over low heat if necessary, until all for the caramel is dissolved into the cream. Stir in 4 tablespoons butter or margarine, and set aside to cool slightly. Pour warm caramel sauce over the crust. Freeze until firm, about 30 minutes.
  4. To Make Espresso Fudge Sauce: Combine chocolate, cocoa, 4 tablespoons butter, and espresso in a saucepan. Stir over low heat until smooth. Add 3/4 cup sugar and corn syrup; increase heat to medium, and stir until the sugar dissolves. Increase heat until the sauce reaches a low boil. Cook without stirring until the mixture thickens, 12 to 15 minutes. Remove espresso fudge sauce from the heat, and cool to room temperature. Pour 1 cup of the sauce over the frozen caramel layer, and return the crust to the freezer. Keep remaining sauce just warm enough so that it remains pourable.
  5. Spread the softened ice cream over the caramel layer. Return pie to the freezer until firm, about 1 hour. Pour the remaining fudge sauce over the ice cream layer; freeze until firm, about 2 to 3 hours. Wrap a hot wet towel around the springform pan for about 2 minutes, then remove the sides of the pan.

Nutrition Facts

Per Serving: 684 calories; 38.9 84.8 6.2 96 354 Full nutrition

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Read all reviews 17
  1. 20 Ratings

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Most helpful positive review

This is such an awesome recipe! I did some simple modifications and it was a hit at Thanksgiving (The proof was in all of the leftover pumpkin pie that year!) First I used a store bought espre...

Most helpful critical review

Good recipe, had problems with the Caramel sauce. I would recommend the author put temperatures in for the making of that particular item. Overall delish and will try again with a few modificati...

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This is such an awesome recipe! I did some simple modifications and it was a hit at Thanksgiving (The proof was in all of the leftover pumpkin pie that year!) First I used a store bought espre...

I wanted to make this recipe for a few reasons. First, I loved that it was labor intensive and completely from scratch. Second, the last review is a few years old and there is no photo of this r...

Maybe Im not as advanced as the other cooks who have rated this recipe. Though the finished product tasted outstanding, the process was not easy. I melted my spatula into the caramel sauce and...

The taste was great, but I had to double the Espresso Fudge Sauce recipe, because it wasn't enough for two layers.

This is my husband's favorite dessert. Last Superbowl Sunday, he even offered to go to the store for me to get ice cream if I would make this pie. One note: I had a really hard time with the ...

The end result is very tasty, but it is not as easy as it sounds. This is a time consuming recipe because you have to continue freezing the dessert between layers, so allow plenty of time. I ini...


I have to say, this recipe is FANTAB! I love to bring pies to my Bible Study and my fellow worshipers thought it was fantastic. I added crunched up Samoa Girl Scout Cookies (Be Prepared!) in the...

A definite crowd pleaser. The carmel in this is absolutely magnificent. My hats off to the chef for this recipe