There used to be a restaurant in town with the most amazing “Mud Pie” It was a giant slice of coffee ice cream pie with Oreo crust and sliced almonds. I still crave it to this day, and I thought, I can make a cleaned up version that will still satisfy; and that’s just what I did!
This crust, let me tell you, it may be my favorite crust hands down, gluten free or not! It’s that good! I will be using this for all of my pies this year and tweaking it with spices for whichever pie I’m making. So for example, I added ground coffee and cacao powder to this one, but for pumpkin, I will add pumpkin pie spice, and for apple, I’ll add cinnamon.
For the filling of this pie, you can go as simple as you like, and add your favorite ice cream. I added a local coffee ice cream, and it is amazing! You could add cashew or coconut ice cream to make it vegan, or make your own. I tried it with coconut milk, an avocado, leftover coffee, and vanilla. Whipped it up and froze the pie. It was good, but it certainly was easier with store bought ice cream! 😉
- 3/4 Cup Rolled Oats
- 3/4 Cup Roasted Cashews with Sea Salt (If not salted, add 1/4 tsp sea salt)
- 1 TBS Cacao Powder
- 1 TBS Ground Coffee
- 2 TBS Organic Brown Sugar or Coconut Sugar
- 1/4 Cup Melted Coconut Oil or Grass-fed Butter
- Sliced Almonds, Whipped Cream or Whipped Coconut Cream for topping optional
Crust made with melted coconut oil and 1 TBS Ground Coffee, no cacao powder. This was before baking.
- 2 Pints of your favorite Ice Cream (dairy, cashew or coconut milk ice creams work well)
Buzz everything together in a food processor and spread in a tart or pie pan. Bake for 15 minutes at 350 degrees, until edges are lightly browned. Let cool completely. Spread 2 pints of your favorite ice cream on top of crust, and freeze for at least an hour.
Sara ~Fresh Foodie Mama~