Tipsy Mud Pie

Southern Living
1 (10-inch) pie


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1 (15-ounce) package cream-filled chocolate sandwich cookies
1/3 cup butter or margarine, melted
1 banana, thinly sliced (optional)
1 tablespoon lemon juice (optional)
1 (12-ounce) container frozen whipped topping, thawed and divided
1 pint chocolate ice cream, softened
1/2 teaspoon instant coffee powder
2 tablespoons brandy
2 tablespoons coffee liqueur
1/2 cup chopped pecans
2 tablespoons chocolate syrup
2 tablespoons chopped pecans


Process cookies in a food processor until coarse crumbs. Transfer to a bowl; stir in butter. Press mixture firmly into a 10-inch pieplate.

Combine banana and lemon juice, if desired. Arrange banana over crust. Cover and freeze until firm.

Beat 1/4 cup whipped topping, ice cream, and next 3 ingredients at medium speed with a mixer until blended. Add 1/2 cup pecans. Spread over crust; cover and freeze 8 hours.

Spread remaining whipped topping over pie; top with syrup and 2 tablespoons pecans.

Created date

October 2003