Happy Birthday Oreo – Chef Jessica’s Mud Pie

Happy belated Birthday Oreo!

With the constant onslaught of less than happy news it is nice to find stories that are more celebratory.  Nabisco was proud to announce the 100th birthday of Oreo cookies earlier this week.  I have to be honest; I’m not a regular consumer.  Yes, I’ll admit that dunked in milk they are quite tasty but I tend to prefer cookies of the homemade variety.  

There is however one thing they do exceptionally well… chocolate crusts!  I recently discovered an even better way to make their famous crust, I now use coconut oil to create the perfect texture and even better flavor (plus coconut oil is an excellent anti aging beauty secret- now that they’re 100 years old I’m sure the Oreos really appreciate that!)  The recipe below is ridiculously easy and incredibly delicious, hope you enjoy this excuse to celebrate.

This recipe is ridiculously easy and great to make in advance-  then store in your freezer until ready to serve.


Mud Pie with a Chocolate Crust

1 ½ cups crushed oreo cookies (or other chocolate sandwich cookie)
3 tbsp melted coconut oil
 ½ gallon of your favorite ice cream (I recommend a coffee & chocolate flavor)

Whipped cream and chocolate syrup to garnish

Prepare the crust by combining the crumbs and coconut oil and pressing into the bottom of a 9” springform pan that has been brushed with a little extra coconut oil.  Bake at 350º for 10 minutes.  Remove from oven and allow to cool.  While crust is cooling allow ice cream to soften at room temperature, about 30 minute.  Stir ice cream in a large bowl then pack it into the prepared chocolate crust.  Cover with foil and place in the freezer for a minimum of three hours (any less and it tends to be really messy).  Remove edges of springform pan, slice, garnish and serve.


Chef Jessica Bright

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