“Whenever I make this recipe I think about my amazing sister, Noreen, who is no longer with me. She passed away at the age of 36. She was smart, funny, artistically gifted, and had the personality of a cheerleader, despite many physical struggles from the day she was born until the day she joined the Lord. Noreen pressed on in life, determined to live as “normally” as she could. She went to college and supported herself until her health necessitated her moving back home with my parents. Noreen loved people, animals, laughter, and God. She also loved making excellent pies, and this was one of her most popular.

MUD PIE

Preheat oven to 375 degrees.

8 ounce package chocolate wafers

1/2 cup butter and 3 tablespoons butter

1-1/2 pints coffee ice cream, softened

1/3 cup cocoa

1/3 cup sugar

1-1/3 cups heavy whipping cream

1 teaspoon vanilla extract

2 squares semisweet chocolate (shaved for garnish)

Crush chocolate wafers into fine crumbs. Melt butter and mix in pie plate with crumbs. Press up sides and bottom of pan. Bake at 375 degrees for 10 minutes.

Cool completely.

Carefully spread softened ice cream into crust. Freeze until firm (about 2 hours).

In saucepan over medium heat, cook cocoa, sugar, 1/3 cup cream and 3 tablespoons butter until mix is smooth and boils. Remove from heat and stir in vanilla. Cool slightly, and then pour over ice cream.

Freeze until firm (overnight is best).

To serve: whip remaining cream to dollop on pie. Sprinkle chocolate shavings on top of cream.

A note of caution: my other sister, Donna, served this pie for guests once, and when she went to make the first cut, the entire frozen pie shot out of the pan and skittered across the hardwood floor, stopping at the feet of her guests. She was happy she had made two. You might want to do the same. You can always eat the leftovers!–Trish”

Trish, Personally we go by the 5 second rule in our house, so we would definitely eaten the pie AFTER the company left.

If you want to know more about Trish and her FUN books, drop by her website.


Thanks, Trish.–Lyn

PS: Here are Trish’s books. If you’d like an autographed copy, go to her web page