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Mississippi Mud Pie

This recipe is also delicious with mint chip, butter pecan or vanilla ice cream.

Quick Facts

Prep Time: 20 minutes
Freeze Time: 3 hours
Yield: 8 servings


  • 1/3 cup Karo® Light Corn Syrup
  • 1/4 cup heavy cream
  • 4 ounces semi-sweet chocolate OR 2/3 cup semi-sweet chocolate chips
  • 1/2 teaspoon pure vanilla extract
  • 1 8-inch (6 ounce) chocolate crumb crust
  • 3/4 cup chopped nuts, optional
  • 2 pints coffee ice cream, softened, divided
  • Whipped cream, optional


  1. Combine corn syrup and cream in a small saucepan.  Bring to a boil over medium heat.  Remove from heat and add chocolate, stirring until it is melted.  Add vanilla.

    Drizzle 1/3 of the chocolate sauce in the bottom of the pie crust.  Sprinkle with 1/4 cup nuts, if desired.  Carefully spread 1 pint of ice cream over the chocolate layer.  Freeze for 1 hour.

    Repeat with 1/3 of the chocolate sauce, nuts and remaining ice cream.  Drizzle with remaining chocolate sauce; top with remaining nuts.  Freeze for 2 hours or until firm. 

    Serve with whipped cream, if desired.