Mud Pie

Mud Pie

This recipe comes from the Chart House Restaurant in Charleston, SC. This recipe is printed on cards and given to customers if they request a copy.


  • ½ pkg. Nabisco® chocolate wafers (about 1½ cups, crushed)
  • ¼ cup butter, melted
  • ½ gallon coffee ice cream, softened
  • 1½ cups fudge sauce, cold
  • Garnish: whipped cream, slivered almonds (optional)


Crush wafers and add butter, mix well. Press into 9-inch pie plate.

Mound soft coffee ice cream into pie crust. Put into freezer until ice cream is firm.

Top with cold fudge sauce. (It helps to place in freezer for a time to make spreading easier.)

Store in freezer approximately 10 hours.

Presentation: Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds.


Equipment needed: Measuring cups, Zipper baggie/rolling pin, Small microwave-safe bowl, Pie plate (9 in.), Spoon

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