This second pie was easy and that wasn't done on purpose. I really found the ingredients yummy and chose to make the pie because of that - not because it required zero time in the oven (I'll be kicking myself in the summer months when I'm sweating it up kitchen with a 350 degree oven on and wishing I saved this pie for then.).
Now when I say that I found the ingredients yummy, it's because of this box:
I haven't had Rice Krispie's in forever. This pie was a good excuse to buy them again!
Blink and you'll miss this step-by-step process of making this pie:
The crust:
Crust formed:
About to mix:
With Cool Whip added:
Pour into prepared crust:
About to Freeze:
Freeze:
Serve:
See? So easy. So easy.
My co-worker/friend Lorraine and I enjoyed a slice of this pie and a cup of warm tea. It tasted like chocolate ice cream and I immediately regretted not making this in the summer months. Not to say I won't make this again, so this is a recipe for the books!
Here's the recipe:
Chocolate Crunch Mud Pie
from Country Living
Crust:
1/3 cup unsalted butter
1/2 cup semisweet chocolate chips
2 1/2 cups rice krispy cereal
Filling:
3 oz cream cheese, slightly softened
1/2 cup sugar
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/3 cup milk
8 oz container frozen cool whip
Topping:
1/2 cup heavy cream, whipped
Chocolate shavings
Mist a 9-inch pie plate with nonstick cooking spray. Set Aside. Combine butter and chocolate chips in large microwave-safe bowl. Microwave on high setting for 1 to 2 minutes, stirring in 20-second intervals, until melted. Add rice cereal and stir to evenly coat with the chocolate mixtures. Press mixture into prepared pie plate. Freeze 1 - 2 hours until firm.
In bowl with electric mixer, beat next five ingredients until smooth. Fold in whipped topping. Spoon mixture evenly into prepared crust.
Freeze 4 hours or until firm. Garnish with whipped cream and chocolate shavings, if desired.
