Decadent Mississippi Mud Ice Cream Pie Recipe

This ice cream pie is ideal for summer — just five ingredients and about 20 minutes of hands-on work. Serve it chilled and watch everyone smile when you announce, “pie for dessert!”

There are traditional fruit pies, custard pies, and chocolate pies — and then there are ice cream pies, which feel like summer in every bite. This Mississippi Mud Ice Cream Pie is one of the easiest and most satisfying. With a crunchy Oreo crust, coffee ice cream, ribbons of chocolate fudge, and chopped pecans, it’s rich, textured, and simple to make.

Ingredients

• Oreos and melted butter for the crust.
• Coffee ice cream (or swap in your favorite flavor).
• Chocolate fudge topping for drizzling.
• Chopped pecans for crunch.

How to make an Oreo crust

Crush 20 Oreos into fine crumbs using a food processor. If you don’t have one, seal the cookies in a bag and crush them with a rolling pin until finely ground. Mix the crumbs with 3 tablespoons of melted butter, press the mixture into a 9-inch pie plate (sides and bottom), and bake at 350°F for 7 minutes. Let the crust cool before filling; baking helps the crumbs bind so the slices hold together neatly.

How to assemble the pie

Let 1 quart of coffee ice cream sit at room temperature for about 15 minutes so it softens but does not melt. Warm the chocolate fudge topping briefly (30–45 seconds) so it’s drizzleable.

Using an ice cream scoop, place about half of the softened ice cream into the cooled crust. Smooth it into an even layer with an offset spatula or the back of a spoon. Drizzle half of the fudge over the layer and sprinkle half of the chopped pecans.

Return the pie to the freezer for about 20 minutes to firm the first layer. Then add the remaining ice cream, spread evenly, drizzle with the rest of the fudge, and top with the remaining pecans. For a neat drizzle, use a spoon rather than trying to spread the fudge over cold ice cream.

Freeze the pie for 6–8 hours or overnight until fully firm.

Make ahead

This pie is perfect to prepare in advance. After assembling, freeze for at least 6–8 hours; it can be made 2–3 days ahead. Before serving, let the pie sit at room temperature for about 15 minutes so slices cut cleanly.

Frequently Asked Questions

Serving

Remove the pie from the freezer about 15 minutes before serving so it softens slightly. Use a sharp knife to cut into 8 slices; if the knife sticks, dip it in hot water, dry it, then slice — the blade will glide through more easily.

This pie is a great finish for a backyard BBQ or summer gathering. Pair it with grilled mains and a simple potato or green salad for a relaxed menu. A homemade ice cream pie adds a special, celebratory touch to any meal.

More summer dessert ideas

Try other no-bake or fruit-forward desserts for warm weather: no-bake banana split cake, fresh peach pie, strawberry icebox cake, or an easy hot fudge sauce to top your favorites. These recipes keep the oven off and the flavors bright for summer entertaining.

Have you tried this recipe? Please leave a rating and comment below!

Recipe

Mississippi Mud Ice Cream Pie

A celebratory ice cream pie that’s easy to assemble — make it a day ahead so it firms up in the freezer.

Prep Time: 20 mins

Cook Time: 7 mins

Total Time: 8 hrs 20 mins (includes freezing)

Servings: 8

Calories: 325 kcal per slice

Ingredients

• 20 Oreos
• 3 tablespoons melted butter
• 1 quart coffee ice cream (softened 15 minutes)
• 1 (11.5 oz) jar chocolate fudge topping
• 1 cup chopped pecans

Instructions

• Preheat oven to 350°F. Crush Oreos to fine crumbs and mix with melted butter.
• Press crumbs into a 9-inch pie plate, covering the sides and bottom. Bake 7 minutes and let cool.
• Let ice cream soften for 15 minutes. Warm fudge topping until drizzleable.
• Scoop half the ice cream into the crust, smooth into an even layer, drizzle half the fudge, and sprinkle half the pecans. Freeze 20 minutes.
• Add remaining ice cream, smooth, drizzle remaining fudge, and top with remaining pecans.
• Freeze 6–8 hours or overnight. Cover after it firms to prevent freezer flavors.
• Let sit 15 minutes at room temperature before slicing and serving.

Notes

You can use a store-bought chocolate cookie crust for convenience; homemade yields a slightly thicker crust. Don’t let the ice cream melt while assembling — it should be soft but not liquid to avoid icy texture after refreezing. An offset spatula makes spreading easier.

Nutrition (per slice)

Calories: 325 kcal | Carbs: 43 g | Fat: 16 g | Protein: 3 g | Sugar: 27 g

Related recipes