Mud Pie II

Name: Mud Pie II
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 Tbsps butter; 473 milliliters chocolate cookie crumbs; 59 milliliters light corn syrup; 177 milliliters brewed espresso; 118 milliliters heavy cream, scalded; 113 grams semisweet chocolate; 59 milliliters unsweetened cocoa powder; 946 milliliters vanilla ice cream, softened; 3 Tbsps water; 177 milliliters white sugar

You can never have too many dessert recipes, so give Mud Pie II a try. One portion of this dish contains roughly 6g of protein, 30g of fat, and a total of 555 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 5 hours and 45 minutes. If you have espresso, sugar, semisweet chocolate, and a few other ingredients on hand, you can make it.

Instructions

Combine chocolate wafer crumbs and melted butter. Press the mixture into the bottom and partially up the sides of a 9-inch springform pan.

Ingredients you will need

Chocolate Wafer Crumbs

Butter

Equipment you will use

Springform Pan

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.

Ingredients you will need

Caramel Sauce

Simple Syrup

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Continue boiling without stirring until the syrup turns a light amber color.

Ingredients you will need

Syrup

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.

Ingredients you will need

Butter

Caramel

Cream

Equipment you will use

Frying Pan

Pour warm caramel sauce over the crust. Freeze until firm, about 30 minutes.

Ingredients you will need

Caramel Sauce

Crust

Combine chocolate, cocoa, 4 tablespoons butter, and espresso in a saucepan. Stir over low heat until smooth.

Ingredients you will need

Chocolate

Espresso

Butter

Cocoa Powder

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Corn Syrup

Sauce

Sugar

Remove espresso fudge sauce from the heat, and cool to room temperature.

Ingredients you will need

Espresso

Fudge

Sauce

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.

Ingredients you will need

Caramel

Sauce

Spread the softened ice cream over the caramel layer. Return pie to the freezer until firm, about 1 hour.

Ingredients you will need

Ice Cream

Caramel

Spread

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.

Ingredients you will need

Ice Cream

Fudge

Sauce

Wrap