Got knocked down by a migraine this morning and I'm finally feeling better. I always get nausea, light sensitivity, and localized piercing pain when I have a migraine. The only thing I've found to work for me is to take a benadryl and try to sleep it off for a couple hours (the benadryl takes care of the nausea and it helps you fall asleep). My migraine triggers tend to be stress, weather changes, and pressure drops. It's so frustrating because they're so debilitating and they take a while to go away.
Since we've all been under quite a bit of stress, I think everyone could use some mud pie right now. It's decadent, rich, delicious, and a super treat that we all need right now. You can buy most of the elements of the pie pre-made so it's easy to put together quickly. No judgement here!
However, it's also fun to make the fudge and caramel from scratch. Don't worry if your first batch sucks. The first time I made caramel I completely failed and had to throw it away. It crystallized and evaporated leaving hard sugar in the pan. I have no idea what I did wrong, but I eventually got the hang of it.
Go ahead, you deserve some mud pie right now.
Kona Coffee Ice Cream Pie
Oreo Cookie Crust
1 spring form pan or pie pan (if using pie pan, reduce Oreo to 25)
35 Oreo ground in food processor (about 3 cups of fine cookie crumbs)
5 T melted butter
1 c white sugar
6 T room temperature butter (cut into 6 pieces)
½ c room temperature heavy cream/whipping cream
1 t salt (optional)
2 oz semisweet chocolate (chopped or you can use chocolate chips)
2 ½ T butter
¼ c + 2 T sugar
2 T cocoa powder
2 T corn syrup
¼ c + 2 T water (or you can use coffee here if you want an extra kick of coffee flavor)
1 t vanilla extract
1 container (half gallon) Kona Coffee Ice Cream (softened)
1 container cool whip (or fresh whipped cream) – softened/room temperature
Oreo Cookie Crust
1. Pulse oreo cookies in a food processor till they are finely ground. There’s no need to scrape the filling out; just toss them in whole in the food processor. If you don't have a food processor, place oreos in a ziplock bag, seal, and use a rolling pin to crush cookies. You really have to work at it to bust up the cookies into fine crumbs.
2. Combine cookie crumbs and melted butter in a separate bowl and mix well. Press mixture into a spring form pan (or regular pie pan if using). Place in freezer for 15-30 minutes.
1. Melt sugar in a saucepan over medium heat, stirring constantly with a spatula (heat resistant). Sugar will start to melt as you stir and turn into a dark colored liquid. Be sure to watch for scorching. If you smell burning or see that it’s starting to turn black, dump it out and start over.
2. Once the sugar is melted and brown in color (this may take a while, don't leave the pan unattended), add the butter all at once. It will spit and bubble. If it clumps up or separates, remove from heat and whisk hard till the mixture comes back together.
3. Continue stirring until butter is completely melted, making sure to watch for burning.
4. Start to slowly add room temperature cream while stirring. This will spit and bubble as well. Let mixture come to a boil for a minute.
5. Remove from heat and add salt if desired. Let cool before using. Caramel will start to thicken as it cools.
1. In a small saucepan, melt chocolate and butter over low heat. Stir till fully melted, smooth, and glossy. Mix in sugar, cocoa powder, corn syrup, and water (or coffee) and stir till sugar is dissolved. Let mixture come to a boil and cook, without stirring, till sauce is thick and smooth. This is will take about 15 minutes, but make sure to watch the sauce for scorching (turn heat down if the boil is too vigorous).
2. Remove from heat and stir in vanilla. Let cool before using.
How to Assemble Ice Cream Pie
1. Take frozen crust out of freezer and pour in as much cooled fudge sauce as you want. Just make sure that it covers the entire bottom of the crust. Chill in freezer till set; about 15 minutes. If you have a thick layer of sauce, give it 30 minutes to fully set.
2. Once fudge is set, remove from freezer and spoon in entire container of softened ice cream. Smooth the top and place in freezer till set; 30-45 minutes.
3. Once the ice cream layer is set, remove from freezer and spoon the caramel sauce over the ice cream layer. You can drizzle it or just pour a nice thick layer (fyi, the caramel layer will be hard as a rock if you choose to do a layer). Put pie back into the freezer to set again; another 15-30 minutes depending on the thickness of the caramel layer.
4. Once caramel is set, spoon softened cool whip (or whip cream) over top of pie. Put back into freeze and let set for at least 1 hour. Release from spring form pan and enjoy!
Note: cool whip will freeze a little bit better than whip cream. If you're choosing to use whip cream, you can always spoon over pie a little while before serving. Freezing whip cream will work ok, just not as well as cool whip.