Fijian Mud Pie

fijian mud pie

Is it me, or are husbands and men, in general, so goddamn (sorry, mom) hard to buy for? Often enough, in lieu of a wrapped gift for Father’s Day I prepare a dinner with all of his favorites. This mud pie is always on that menu,  it’s outrageously good, easy to make and always  feels like an event.  A decade ago(!) we discovered this ice cream dessert on our honeymoon while staying at a resort in Fiji. The locals shared the recipe with me and it’s become a tradition to make it for special occasions.

This is dessert is great because you can make it ahead of time, which is always a bonus in my book. The layers of chocolate ice cream, hazelnut chocolate sauce and coconut make for an insanely delicious indulgence.

best mud pie

If you can’t find McConnell’s ice cream, please substitute with a high-quality or homemade Dutch chocolate ice cream- the fewer the ingredients the better. This recipe is pretty simple, so it’s important to use the good stuff. I have a soft spot for McConnell’s for a few reasons: it’s tasty ice cream with quality ingredients, they’re a local Santa Barbara company and growing up it’s what my sisters and I would throw in the cart when my mom wasn’t looking at the grocery store.

Fijian Mud Pie

 

Serves 8

 

You’ll need a 10- inch tart pan with removable bottom

 

40 Nabisco Famous Chocolate Wafer Cookies (1 package, I found these at Von’s where the ice cream toppings are displayed)

4 tablespoons butter, melted

1/3 cup Nutella

½ cup shredded unsweetened coconut, divided

2 pints McConnell’s Dutch Chocolate ice cream, slightly softened

 

Preheat oven to 350

 

For the crust:

 

First crush your cookies. I put them in my Cuisnart and pulse until there are uniform fine crumbs. Mix cookie crumbs with the melted butter and press into the tart pan. I use my hands first to press it down and then pinch with my fingers for the edges.

 

Bake at 350 for 20 minutes. Allow the crust to cool before moving on to the next steps.

 

Heat the Nutella in the microwave for about 20 seconds, just to loosen it up a little. Then pour Nutella into the crust and spread in an even layer using a spatula. Next, sprinkle 1/4 cup of the unsweetened coconut.

 

When your ice cream has softened enough to spread around, use an offset spatula to smear it all around to create an even layer. Sprinkle with the other 1/4 cup of unsweetened coconut.  Then, place tart pan on plate or cookie sheet and stick in the freezer for at least two hours to freeze. If you keep it in there overnight be sure to cover it with plastic wrap.

 

When ready to serve, lift bottom out of tart pan and place on cake plate. Cut into wedges and serve.

mud pie crust

ice cream layer

slice of mud pie

fiji

Sometimes, it even feels like we are back in Fiji for a minute, well, maybe more like a second.

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10 thoughts on “Fijian Mud Pie”

No wonder AJ and I are simpatico….this is my favorite dessert,too! Thanks for the simple recipe, can’t wait to make it!
Have a lovely Fathers Day weekend and hello to my buddy and the girls! Xo Jeanne

I forget if it is bulla or bula, but you take me back to gentle breezes and romantic sunsets in Fiji… Hopefully you can do a follow up on Fijian cocktails ;)

Love it! And I too have a soft spot for McConnell’s ice cream! Grew up eating it …..those were the good ol’ days…my Mom let me order Turkish Coffee (what was she thinking?) from the age of 5! I still ONLY order the Turkish Coffee…..heehee Such “sweet” memories……I wonder if I could substitute that for the Dutch Choco……see how I am? Thank you Valerie!
Susan

I like your mom’s style! Of course, the Turkish Coffee would substitute beautifully! You could even do both; one pint of chocolate and the other of the coffee. Just freeze the first layer before adding the next then you will have definitive layers that won’t run into each other. Thanks for the comment, Susan!

Hi Valerie!
My sister-in-law who recently move to SB has been telling me about your wonderful blog. If I recall you all might have a mutual friend through kiddos at school. I wanted to say hello and let you know that I’m a new follower who’s enjoying every post.
I just wrote a piece for Styling Magazine on garden accoutrements and was most excited about including your fantastic garden aprons! Love them!
I look forward to visiting again soon Valerie.
All the best,
Lisa Porter
*You’ll find a link to the magazine on my blog.

6/18/15 There’s a McConnell’s Ice Cream by Pacific View Mall by the hotel in Ventura if anyone is interested.
Thanks Val for a great recipe, I will try it & can’t believe you would identify yourself as a procrastinator. You must be joking, right? You must be super organized & a super woman to do what you do! You are one of my hero’s! Go Woman!

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