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The classic mud pie recipe, with coffee ice cream and an Oreo crust, only mini! 
 
mini mud pie recipe
Mud pie has always been one of my favorite decadent desserts. Coffee ice cream and Oreos is just a match made in heaven. Really anytime chocolate is with coffee a good thing happens – think cafe mocha, teramisu, Every time I remember eating it, however, I’ve had a horrible tummy ache. The restaurant servings are usually humongous. While this mini mud pie recipe is certainly not one of my usual healthy treats, the single serving size helps us not to overindulge. 
 

These irresistible treats are simple to make. The crust for these little cutie pies is made of crushed Oreos – yum! Baked in a muffin tin, the Oreo crust forms mini cups perfect for holding a scoop of ice cream. To make removal easier, feel free to fill the crusts with ice cream and fudge while they are still in the muffin tin and slide a knife around the crust to remove.    

mud pies

Aren’t these darling and fun? Top with almonds and a raspberry. 

I love mini mud pies for backyard BBQs, dinner parties, and birthdays. They are a simple make-ahead dessert that everyone loves. If you don’t like coffee ice cream, try vanilla, coconut, peanut butter, or any other flavor you love.

 
Mini Mud Pies {or your favorite flavor ice cream pies!)
makes 8 cupcake sized pies 
 
Yield: 8

Mini Mud Pie Recipe

Prep Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

The classic mud pie recipe with Oreo crust, coffee ice cream, and chocolate topping, only mini! This simple mud pie recipe is the perfect summer dessert for dinner parties or birthday parties.

Mud pie with Oreo crust and coffee ice cream

Ingredients

  • 16 Oreos 
  • 4 tablespoons butter, melted
  • 1 pint super premium ice cream (to be safe get 2, you'll eat the rest later)
  • 1 jar fudge sauce
  • 1/2 cup toasted almonds, chopped 
  • raspberries for garnish, optional

Instructions

  1. Preheat oven to 350 degrees F. Spray a muffin pan with cooking spray. 
  2. In a food processor, process cookies until finely ground. Stir in butter until combined. Press cookie crumbs into muffin cups. Bake 15 minutes, until crust is set. Cool completely.  
  3. Scoop ice cream into crust cups. An ice cream scoop makes this easy and makes a nicely shaped pie. If fudge sauce is too solid to pour, microwave with top off at 15 second intervals until softened. Don't over heat it or it will be too thin to coat the ice cream. Place pies in the freezer until ready to eat!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 222mgCarbohydrates: 33gFiber: 2gSugar: 22gProtein: 4g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

© Marina Delio
Cuisine: American / Category: Dessert