HOMEMADE OREO MUD PIE

The pie and fudge sauce can be made up to 3 days ahead. The pie should be kept tightly wrapped in the freezer. The fudge sauce kept covered in the refrigerator.

ICE CREAM
one batch coffee ice cream

CRUST
1/2 cup unsalted butter, more for pie plate
1/2 lb chocolate Oreo wafers
3 TBS white sugar

FUDGE SAUCE
1/2 cup whole almonds, blanched
2/3 heavy whipping cream
1/4 cup unsalted butter
1/2 cup white sugar
2/3 cup brown sugar, packed
2/3 cup cocoa powder
dash of salt
1 TBS dark rum, more to taste (optional)
1 cup heavy cream, whipped for garnish

You will need a pie plate for this recipe.

For the crust, melt the butter and brush the pie plate with it. Grind the wafers to coarse crumbs in the blender or food processor, using the pulse button only.

Transfer to a bowl and add the melted butter and sugar. Stir until all crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the prepared pie plate. Chill until firm; approximately 15 minutes.

PREHEAT oven to 350 degrees.

Put a baking sheet in the oven to heat. Bake the crumb crust on the baking sheet for 15 minutes. Keep the oven on. Let cool on a wire rack. The crust will harden as it cools.

Meanwhile, coarsely chop the almonds. Spread them on a baking sheet and toast in the heated oven until lightly browned, stirring occasionally; 10 to 12 minutes.

In a medium saucepan, heat the heavy cream and butter, stirring occasionally, until the butter melts and the mixture comes just to a boil. Add the sugars and stir them until dissolved.

Sift the cocoa. Whisk it together with the dash of salt and add to the fudge sauce (cream and sugar mixture); bringing back to a boil. Gently simmer the fudge sauce, whisking constantly, until the cocoa powder has dissolved, 1 to 2 minutes longer. Stir in the rum if you are using it.

Transfer 1/2 cup of the fudge sauce to a bowl and combine with 1/2 of the toasted almonds. Let cool. Set the remaining sauce and almonds aside.

Now spread the homemade coffee ice cream and almond fudge mixture over the bottom of the cooled crumb crust. Swirl the top with the back of a metal spoon and freeze; minimum 1 to 2 hours or up to 3 days.

If the pie has been frozen for more than 12 hours, let it soften in the refrigerator for 1 hour. Pour the heavy cream into a chilled mixing bowl and whip it until it forms stiff peaks.

Swirl on top of the pie and sprinkle the toasted almonds over all. Reheat the fudge sauce.

To serve, transfer the pie plate to a serving platter and cut into wedges. Drizzle the hot homemade chocolate sauce over each serving.