Frozen Espresso-Oreo Mud Pie

Here's the Dish

So I’m sure everyone has seen the commercial that asks, “Do you dream in chocolate?” …Well, every time I hear that I think of my dad!  So, for his birthday this year, when he asked me to make something ‘guilt free’ I KNEW it had to be something chocolate.  And so the pondering began…What could I could make that was worthy of a ‘chocoholics’ birthday, yet still allows you to fit into your jeans the next day ? ;)

I began to think of  desserts I knew my dad had loved in the past, and I instantly thought of Mongolian BBQ’s Mud Pie! If you have never tried this dessert…I’m warning you, you can’t stop at just one bite, it is THAT good!  So I set off to the grocery store to re-create a lighter version of the beloved Mongo Mud Pie and came up with this recipe! Everyone (even my hubby who is a tough critic considering his personal obsession with mongo’s mud pie) LOVED it and agreed it didn’t taste ‘light’ at all! :)

* Note: You could also try this recipe using whatever light ice cream you like and leave out the coffee granules.  Some ideas would be swapping the coffee ice cream for mint to create a Mint-Oreo pie.  Another good idea would be using vanilla ice cream to make a Cookies and Cream pie! You really could make whatever flavor of pie you would like by using any light ice cream of your choice instead of the coffee…Although, I must say the Oreo/coffee/chocolate combo is pretty darn good!

Method

The estimated total time to make this recipe is 6 Hours 30 Minutes.

1

Transfer pre-made crust into a spring-form pan sprayed with non-stick cooking spray. (Don’t worry, this step is easy! Just scrape the Oreo crust out of pan it came in, and re-press it down in the bottom of your spring-form pan with your fingers..this way you can remove the sides of the spring-form pan when ready to serve and unveil your beauty of a pie!

2

Let the ice cream soften to a frozen custard consistency, but do not let it melt. (You can do this by leaving it in the refrigerator for about 20 minutes, or  or you can soften it by  microwaving it for 30 seconds-1minute).

3

Pour the ice cream into a large mixing bowl (use your kitchen aid mixer if you have one; otherwise you may use a handheld mixer).  Beat ice cream to soften further so it is easier to mix in other ingredients (about 30 seconds).

4

To the mixing bowl, add cool whip, chocolate syrup, and 1 1/2 packs of the crushed Oreo cookies.  Mix on med/high speed until all of the ingredients are well incorporated into ice cream.

5

Pour the ice cream mixture into the spring-form pan, smoothing gently and evenly over the pie crust and place in the freezer.

6

Leave it in the freezer for at least 6 hours, or overnight (for best results).

7

When ready to serve, remove pie from the freezer and run a sharp knife around the inside edge. This will release the sides of the cake from the pan ring. Unlatch the sides and remove them.

8

Garnish with the rest of the Oreo cookies and if desired, (to make it pretty) drizzle chocolate syrup on top.

9

Optional: Top with Reddi Wip!

Ingredients

1 qt Light coffee ice cream1
1 Oreo™ brand chocolate cookie pie crust (pre-made kind)
1/4 cupLight Hershey’s™ chocolate syrup
1 tbs Instant espresso (or instant coffee) granules
2 Nabisco™ 100 calorie Oreo™ packs, crushed2
1 cupFat Free Cool Whip™ topping (or chocolate Cool Whip™ if you can find it!)

1 Something with 120 calories/serving or less

2 I use a zip-lock bag and rolling pin!

Katie's Tip!

Leave it in the freezer for at least 6 hours, or overnight for the best results!

Nutrition Breakdown

10 Servings (slices)
230 Calories Per Serving
9 g Fat
36 g Carbohydrate
1 g Fiber
20 g Sugar
3 g Protein
6 WWP+*

*Weight Watchers Points per serving

14 Comments

Kristen said:

Looks amazing, Katie! I haven’t been to Mongolian Grill in forever, but when I have, I’ve never had room for dessert!
Can’t wait to try this.
Have fun on your cruise! That is my favorite way to vacation :)

March 30th, 2010 — 1:22pm  |  Reply

Katie Farrell said:

@Kristen I completley agree about being ‘too full’ at Mongolian to eat dessert, however, it’s hard when your husband gets this pie every time and they plop 2 spoons in front of you (assuming you want to eat even more) haha! And about the cruise, thanks…I am very excited! I have never been on a cruise, so I am finding it hard to know what to pack (and keep it under 50lbs for that matter…clearly a guy made up that rule) haha!

March 31st, 2010 — 7:45am  |  Reply

Gabrielle said:

Wow! This looks amazing! I love recipes like this one, especially when they’re “light” and don’t taste like it. Thanks for sharing!

July 28th, 2010 — 9:21am  |  Reply

Ana Maria said:

i no longer have to walk past the oreo pie in the freezer section or stare at the dessert menu, because i can make it at home and not feel guilty about it!

March 17th, 2011 — 9:13am  |  Reply

Hannah (mindrunningwild) said:

AH Could this get any taller? I love it! and no guilt!

March 17th, 2011 — 6:23pm  |  Reply

Sarah said:

So delicious!! I made this with mint ice cream last night and let it set overnight… oh it is sooo yummy! I cut it into 12 slices and I will be freezing them each in their own baggies so that I have a quick and delicious dessert option whenever I want it! Thank you!

June 11th, 2011 — 3:42pm  |  Reply

Kait said:

No joke this is probably my favorite dessert ever. It’s kinda disgusting that I can finish a whole piece of pie by myself. I am really excited to try this recipe! Thanks for sharing!

September 13th, 2011 — 10:22am  |  Reply

Stephanie said:

This looks SO good!! One question: where do you put the coffee granules? I’m assuming step 3, but just wanted to clarify! Thanks!

May 25th, 2012 — 10:12am  |  Reply

Katie Ha said:

Helloo, What size springform pan?

September 21st, 2012 — 8:09pm  |  Reply

Dashing Dish said:

8 inch

September 22nd, 2012 — 6:31am  | 

Hayley said:

Great blog here! Also your web site loads up fast! What host are you using?
Can I get your affiliate link to your host? I wish my website loaded up as quickly as yours lol

May 3rd, 2013 — 12:30am  |  Reply

Katie Farrell said:

Thanks sarah!

June 11th, 2011 — 5:50pm  |  Reply

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