This Rio Grandrea Mud Pie recipe is inspired by The Rio Grande Mud Pie I used to order at a Mexican Restaurant icon that no longer exists in St. Louis (Casa Gallardo). I made the recipe so I added my name to the original name. LOL. If you love coffee, chocolate, Oreos, and ice cream, you will be in love with this dessert. Make one today! #sonomnom4u #riograndreamudpie
1 package Oreos, finely ground (I use a food processor)
2 TBSP Fine ground instant espresso (Medaglia D'oro instant espresso)
1 tsp vanilla
1 stick of butter, melted
1 Quart Chocolate ice cream, softened at room temp for about 30 minutes
1 Quart Coffee ice cream, softened at room temp for about 30 minutes
Chocolate Syrup (for embellishment)
Whip Cream (for embellishment)
You can use a deep springform pan for this, or a deep dish 9" pie pan.
In a medium bowl, melt 1 stick of butter. add vanilla and mix well. Sprinkle in ground espresso and mix well. Add Finely crushed oreos and stir until well blended.
Take some of the mixed crust (about 1/2 and pour into your pie pan. Press to form to pan on the bottom and on the sides. Make sure you go all the way up all the sides. Add a bit more crust mix if you need to as you go. Set crust in freezer and chill for about 30 minutes.
Now is a great time to remove coffee ice cream from the freezer!
When crust is formed and chilled, spread coffee ice cream in the bottom part. Sprinkle and spread some (about 1/4 cup) crust mixture across the entire surface. Place pan of crust and ice cream into freezer for 30 minutes.
Now is a great time to remove chocolate ice cream from the freezer!
After 30 minutes, remove from freezer and spread chocolate ice cream on top of chocolate crust layer and coffee ice cream.
Take the remainder of the cookie mixture and cover the top as much as you can with it.
Freeze until ready to serve. Remove from freezer about 10 minutes prior to serving to simplify cutting.
Cut into 8ths and place a piece on a plate. Drizzle with chiocolate syrup and add a dollop of Whip cream. To be extra fancy, sprinkle cookie powder and espresso on top. Serve cold and delicious!
