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Mud Pie
Rick Mays (RMC since 1992)
Ingredients
1 Stick Butter (melted)
7 to 8 oz. Package Chocolate Wafer Cookies* (Not SUGAR Wafers)
If you can't find real chocolate wafers, use Double Chocolate Sandwich Cookies
Chocolate, Fudge Topping (squeeze bottle)
11/2 to 2 qt. Mocha or Coffee Ice Cream
Whipped Cream or Cool Whip
Slivered Almonds

Preparation
Pie Crust
Crush chocolate wafers in blender (or in a bowl using a large spoon) until they become crumbs with no large lumps. Place crushed cookies in a bowl and pour in melted butter. Mix well and then place in a 9 inch pie pan (use a glass pie pan if you have one) pressing the mixture across the bottom and the sides evenly to form the crust. Cover and place the pie pan & crust into the freezer for about 1 to 2 hours until it firms up.

Pie Filling
Remove Ice Cream from freezer about 15 minutes before you are ready to fill pie crust so it will soften up a little. Add Ice Cream (as much as you like) to pie crust. Add chocolate fudge topping by starting in the center of the pie, squeezing a continuous spiral or circular pattern from the middle going around and around until you get out to the outside edge of the pie. Cover with plastic wrap and return pie to freezer (at least 2 to 3 hours) until ready to serve.

Note: If Ice cream is too soft, cover and place pie back into freezer for about 1 hour or
until it is firm again then add chocolate fudge topping.

Serving Suggestion (Serves 8)
Place dessert dishes in freezer to chill them 15 to 20 minutes prior to use.
Slice Mud Pie with a sharp knife (or large Pizza Cutter) into 8 slices.
Place each slice on chilled dessert plate. Add a little whipped cream and sprinkle
a tsp. of slivered almonds over the top.

Serve and enjoy with your favorite coffee or after dinner drink