Claim Jumper mud pie is a towering, no-bake dessert built on a crushed chocolate cookie crust, a thick layer of coffee ice cream, and a river of hot fudge sauce, all finished with whipped cream and chocolate shavings. It gets its name from the famous American restaurant chain that popularized it, though the pie itself is a variation of the classic Mississippi mud pie. This version is genuinely useful because it uses a few smart shortcuts—like store-bought hot fudge and instant coffee—without sacrificing the rich, diner-style flavor that makes it so beloved.
Ingredients
- 1 ½ cups (150 g) chocolate cookie crumbs (about 20 chocolate sandwich cookies, crushed)
- 6 tablespoons (85 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 1 ½ quarts (1.4 L) coffee ice cream, softened slightly
- 1 cup (240 ml) hot fudge sauce, plus extra for serving
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (15 g) powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder, for garnish
Instructions
- In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish. Place the crust in the freezer while you prepare the filling.
- Remove the coffee ice cream from the freezer and let it sit at room temperature for 10–15 minutes until it is soft enough to spread but not melted. Stir it with a spatula to make it pliable.
- Spoon half of the softened ice cream into the chilled crust and smooth it into an even layer. Drizzle with ½ cup (120 ml) of hot fudge sauce, spreading it gently with a spatula. Top with the remaining ice cream, smoothing the top. Place the pie in the freezer for at least 4 hours, or until completely firm.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 2–3 minutes.
- Spread the whipped cream over the frozen pie. Drizzle with additional hot fudge sauce and sprinkle with chocolate shavings or dust with cocoa powder.
- Return the pie to the freezer for at least 1 more hour, or until the whipped cream is firm. Let it sit at room temperature for 5–10 minutes before slicing for easier cutting.
Tips
- Soften ice cream properly: Let the ice cream soften in the refrigerator for 20–30 minutes instead of leaving it out at room temperature, which can cause it to melt too quickly and make the layers run together.
- Use a springform pan: If you want clean, tall slices, use a 9-inch (23 cm) springform pan and line the bottom with parchment paper. The sides come off easily, and the pie holds its shape better.
- Make it ahead: The pie can be assembled (without the whipped cream topping) up to 3 days in advance. Cover tightly with plastic wrap and keep in the freezer. Add the whipped cream and fudge drizzle just before serving.
- Substitution for coffee ice cream: If you prefer no coffee flavor, use vanilla ice cream and stir in 1–2 tablespoons of instant espresso powder dissolved in 1 tablespoon of hot water. This gives the same mocha kick without needing a specialty ice cream.
Serving Suggestions
Serve the mud pie straight from the freezer, but let it sit at room temperature for 5–10 minutes so it slices cleanly. Pair each slice with a drizzle of warm hot fudge sauce and a sprinkle of flaky sea salt to cut the sweetness. For a classic diner feel, serve alongside a small cup of strong black coffee or an espresso. It also works beautifully as a birthday dessert—just add candles and serve with extra whipped cream on the side.
Variations
- Chocolate Lover’s: Swap the coffee ice cream for chocolate ice cream and use a chocolate wafer crust for an extra-chocolatey version.
- Peanut Butter: Swirl ½ cup (130 g) creamy peanut butter into the softened ice cream before layering, and use chocolate-peanut butter cups instead of chocolate shavings on top.
- Mint Chocolate: Use mint chocolate chip ice cream and top with crushed chocolate mints (like Andes) instead of shavings.
- Gluten-Free: Use gluten-free chocolate sandwich cookies or a gluten-free chocolate wafer crust. The rest of the ingredients are naturally gluten-free.
Storage and Reheating
Store the mud pie in the freezer, tightly covered with plastic wrap or aluminum foil, for up to 1 week. The whipped cream topping may soften slightly after a few days, but the pie will still taste delicious. If you need to keep it longer, freeze the pie without the whipped cream for up to 3 months, then add the topping after thawing for 10 minutes. To reheat individual slices, microwave them for 15–20 seconds—just enough to soften the ice cream, not melt it. Do not leave the pie at room temperature for more than 30 minutes, as the ice cream will melt and the crust will become soggy.
Frequently Asked Questions
Can I use a store-bought crust? Yes, a store-bought chocolate crumb crust works perfectly. You’ll need a 9-inch (23 cm) crust. Skip the crust-making step and proceed with the filling.
How do I get clean slices? Dip a sharp knife in hot water, wipe it dry, then slice through the pie. Repeat between cuts for neat, even pieces. Letting the pie sit at room temperature for 5–10 minutes also helps.
Can I make this without an ice cream maker? Absolutely. The recipe calls for store-bought ice cream, so no churning is needed. Just soften, spread, and freeze.
What if I don’t have coffee ice cream? Use vanilla ice cream and add 2 teaspoons of instant espresso powder dissolved in 1 tablespoon of hot water, then stir it into the softened ice cream. Or simply use chocolate ice cream for a non-coffee version.
Can I use a different type of fudge sauce? Yes, any thick hot fudge or chocolate sauce works. Avoid thin syrups, as they may soak into the crust and make it soggy.
How long can I keep leftovers? Leftovers can be stored in the freezer for up to 1 week. Cover tightly to prevent ice crystals from forming. The texture is best within the first 3 days.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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