Salty's Seafood Restaurant Recipes

Redondo Beach Mudd Pie

Yield: 1 pie or 8 slices

chocolate cookie crust (see recipe below)
2.75 pounds or 5 cups milk chocolate ice cream
2.75 pounds or 5 cups vanilla Oreo cookie ice cream
2.75 pounds or 5 cups chocolate fudge ice cream
hot chocolate fudge
caramel sauce
whipped cream
8 Maraschino cherries
chocolate shavings

1. Spread cookie crust over a greased 9-inch baking pan and flatten evenly with the tip of your fingers and the palm of your hands.
2. Bake crust in a 350 degree pre-heated oven for 15 minutes and cool to room temperature.
3. Measure the ice cream and assemble on the crust in the order shown above. Form the ice cream like a mountain with your hands (use gloves) as if you were playing with mud!
4. Place pie in the freezer and let it set for 8 hours before cutting.
5. Remove pie from freezer and set on a burner at medium-high for just 6 seconds to loosen the crust from pan.
6. Slice pie into 8 slices and freeze again before serving.
7. Pour chocolate fudge and caramel sauce as a cascade over the ice cream pie. Garnish with whipped cream, cherry and chocolate shavings.

Chocolate Cookie Crust

1 cup chocolate cookie crumbs
3 ounces weight butter, unsalted, melted
1/4 teaspoon pure vanilla extract

1. Add vanilla to melted butter.
2. Place the crumbs in a mixing bowl.
3. Add the butter to the cookie crumbs a little at the time until completely incorporated with no lumps.
4. Hold at room temperature.