Mocha-Pecan Mud Pie

Mocha-Pecan Mud Pie Recipe
Round out your meal with a slice of decadent mocha-pecan mud pie. This dessert is so rich, your guests will never know it was lightened.

Yield:

Makes 9 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 10 Minutes
Freeze: 8 Hours, 10 Minutes

Nutritional Information

Calories 327
Caloriesfromfat 39 %
Fat 14.5 g
Satfat 4.4 g
Monofat 3.6 g
Polyfat 1.8 g
Protein 5.4 g
Carbohydrate 45.8 g
Fiber 1.9 g
Cholesterol 2 mg
Iron 1.3 mg
Sodium 190 mg
Calcium 41 mg

Ingredients

1/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6-ounce) ready-made chocolate crumb piecrust
2 tablespoons light chocolate syrup

Preparation

Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.

Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.

Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.

Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.

Chef James King, CEC,

Jake's Famous Restaurant, Edisto Island, South Carolina,

Southern Living

December 2005
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