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Mississippi Mud Ice Cream Pie

Recipe Added! See Recipe Box
Prep Time: 30 Minute(s)
Cook Time: 10 Minute(s)
Yield: 8 servings

Ingredients

  • 1 tablespoon water
  • 2 teaspoons Folgers Classic Roast® Instant Coffee Crystals
  • 1 (12 oz.) can PET® Evaporated Milk
  • 2 large egg yolks
  • 1/3 cup sugar
  • 2/3 cup Smucker's® Hot Fudge Topping, divided
  • 1 teaspoon vanilla extract
  • 1 (6 oz.) prepared chocolate crumb crust
  • 1/3 cup chopped pecans, toasted
  • Frozen whipped topping, thawed

Directions

  1. STIR water and coffee crystals in medium saucepan until dissolved. Add evaporated milk; heat over medium heat to 175°F. Whisk egg yolks and sugar in medium bowl until well blended. Gradually whisk about one-third hot milk mixture into egg mixture. Return egg mixture to saucepan. Cook and stir over low heat until mixture reaches 160°F. Remove from heat. Whisk in 1/3 cup fudge topping and vanilla until blended.
  2. FILL a large bowl about halfway full with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.
  3. FREEZE in ice cream maker according to manufacturer's instructions. Working quickly, spread ice cream mixture into crumb crust. Sprinkle evenly with pecans. Cover and freeze until firm, about 3 hours. Place remaining 1/3 cup fudge topping in heavy-duty resealable bag. Cut small corner from bottom of bag and drizzle topping over pie. Garnish with whipped topping.

Nutrition Facts

Serving Size (1 slice, 1/8 of pie), Calories 360 (Calories from Fat 150), Total Fat 17g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 60mg, Sodium 200mg, Total Carbohydrate 45g (Dietary Fiber 2g, Sugars 31g), Protein 7g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.