Mississippi Mud Ice Cream Pie

Mississippi Mud Ice Cream Pie
  • Prep Time: 30 Min.
  • Cook Time: 10 Min.
  • Yield: 8 servings


  • 1 tablespoon water
  • 2 teaspoon instant coffee crystals
  • 1 (12 oz.) can PET® Evaporated Milk
  • 2 large egg yolks
  • 1/3 cup sugar
  • 2/3 cup hot fudge topping, divided
  • 1 teaspoon vanilla extract
  • 1 (6 oz.) prepared chocolate crumb crust
  • 1/3 cup chopped pecans, toasted
  • frozen whipped topping, thawed


  • STIR water and coffee crystals in medium saucepan until dissolved. Add evaporated milk; heat over medium heat to 175°F. Whisk egg yolks and sugar in medium bowl until well blended. Gradually whisk about one-third hot milk mixture into egg mixture. Return egg mixture to saucepan. Cook and stir over low heat until mixture reaches 160°F. Remove from heat. Whisk in 1/3 cup fudge topping and vanilla until blended.
  • FILL a large bowl about halfway full with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.
  • FREEZE in ice cream maker according to manufacturer's instructions. Working quickly, spread ice cream mixture into crumb crust. Sprinkle evenly with pecans. Cover and freeze until firm, about 3 hours. Place remaining 1/3 cup fudge topping in heavy-duty resealable bag. Cut small corner from bottom of bag and drizzle topping over pie. Garnish with whipped topping.
  • Nutritional Information Per Serving

    Serving Size 1 slice, 1/8 of pie, Calories Per Serving 360, Total Fat 17g, Calories From Fat 150g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 60mg, Sodium 200mg, Carbohydrates 45g, Dietary Fiber 2g, Sugar 31g, Protein 7g;Percent Daily Value*: Vitamin A 4%, Calcium 15%, Vitamin C 2%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.