Food Network: Mudslide Pie

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Mudslide Pie
Recipe courtesy Paula Deen

Ingredients
7 ounces chocolate cookie crumbs, plus more for
garnish
2 tablespoons butter, melted
3 (1-quart) containers coffee ice cream
Chocolate sauce
Chopped nuts (optional)

Directions
Using a large mixing bowl, place cookie crumbs and
melted butter. Mix until the ingredients are well blended and moist. Keep mixture
at room temperature until needed for pie shells.

Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into the pie
tins and press firmly on the bottom and sides of each tin, forming a smooth and
even thickness approximately 1/8-inch thick. Use a ladle to even out the crusts.
Place piecrusts in freezer before ice cream can be placed into crusts.
Equally portion the ice cream into the pie shells. Mound the ice cream to create a
3-inch high dome. Use a glove and napkin to help with this process. Place pies on
a sheet pan and place in the freezer for approximately 6 hours or more.
To serve, Drizzle with chocolate sauce and sprinkle with more cookie crumbs and
chopped nuts, if desired.