• Servings: 12
• Crust:
• • 9 oz chocolate wafers
• • 1/2 c butter
• Filling:
• • 1 pint vanilla ice cream
• • 1 pint coffee ice cream
• • 1/3 c unsweetened cocoa
• • 2/3 c + 2 T sugar, divided
• • 1 1/3 c heavy cream, divided
• • 3 T butter
• • 1 tsp vanilla extract
• • semi-sweet chocolate curls, optional (Bakers makes these in a shaker)

1. To make crust, combine ingredients and press into 9" pie plate. Bake at 375 degrees for 10 minutes. Cool completely.
2. Slightly soften vanilla ice cream (set on counter while crust bakes and keep in fridge until ready to use). Spread in cooled crust. Freeze until firm, about 90 minutes.
3. In 2-quart saucepan over medium heat, heat cocoa, sugar, 1/3 c cream and butter until smooth and boiling (stir frequently). Remove from heat.
4. Add vanilla. Cool to room temperature.
5. Pour fudge sauce mixture over vanilla ice cream. Freeze 1 hour or until firm.
6. Soften coffee ice cream. Spread over fudge sauce. Return pie to freezer.
7. Beat 1 c cream w/ 2 T sugar until soft peaks form. Spread over pie and garnish w/ chocolate curls. Return pie to freezer, uncovered. Freeze until firm, about 3 hours.
8. Pie stores in freezer. Cover with plastic wrap once set. Makes 12 servings.

This is the recipe that was passed around the 'burbs in 1978. I remember my mother and the other women in the neighborhood raving about this wonderful new find: Mississippi mud pie. Everyone was making this pie, taking it to barbecues, etc. It was THE dessert in our little pocket of the South that year. I haven't seen this version online anywhere so I thought I'd add it to Bakespace. There's a lot of waiting with this recipe so plan your time accordingly.