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Mocha-Pecan Mud Pie

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.

Southern Living DECEMBER 2005

  • Yield: Makes 9 servings
  • Prep time:15 Minutes
  • Bake:10 Minutes
  • Freeze:8 Hours, 10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 39%
  • Fat: 14.5g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 5.4g
  • Carbohydrate: 45.8g
  • Fiber: 1.9g
  • Cholesterol: 2mg
  • Iron: 1.3mg
  • Sodium: 190mg
  • Calcium: 41mg

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Mocha-Pecan Mud Pie recipe