This recipe came from the book The Best of Colorado’s Gourmet Gold. Although it’s out of print, you may be able to obtain a copy via Amazon Books, or even your local used book store. The restaurant that this was adapted from was the Chart House in Aspen.
Chart House Mud Pie
- 1 Cookie Crumb Pie Crust
- 1 quart Coffee Ice Cream
- 8 ounce Hot fudge I prefer's Doves
- 6 ounces whipped cream
- Let ice cream stand at room temperature until softened. Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours. Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream. Garnish pie as a whole, or individual pieces, top with slivered almonds.