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Devinly Mud Pie

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Devinly Mud Pie


February 27, 2017

Devinly Mud Pie
Makes 12 pieces
Butter-flavored cooking spray
1 ¼ cups finely crushed reduced-fat vanilla wafers (about 30 wafers), preferably a natural brand
1/4 cup unsweetened cocoa powder
1/4 cup powdered sugar
3-1/2 tablespoons light butter (stick, not tub), melted
6 cups Halo Top Mocha Chip Ice Cream (or other light coffee flavored ice cream or frozen yogurt – I love Halo top because it’s extra light, contains protein, fiber and is natural – plus, a whole pint is only 280 calories!)
1/2 cup Chocolate Fudge Sauce (use a natural one, like Suzanne’s Brown Rice Hot Fudge) or my “Chocolate ‘Fudge’ Sauce” from the Biggest Loser Dessert Cookbook by me (recipe below)
12 tablespoons Reduced-Fat Tru Whip ( or my “Cut The Crap” Whipped Topping from the Biggest Loser Dessert Cookbook by me (recipe below) )

1. Preheat oven to 350 degrees F.

2. Spray a 9-inch pie plate with spray.

3. In a medium bowl, mix the vanilla wafers with the cocoa powder and powdered sugar. Add the butter and combine them using a fork. The crumbs should be just sticking, but not  soggy.

4. Spoon the crumb mixture into the pie plate. Using a piece of waxed paper, press the crumbs to cover the bottom and the sides of the plate evenly.

5. Bake the crust for 6-8 minutes. Place it on a baking rack to cool, about 15-20 minutes.

6. Remove the Ice Cream from the freezer to soften. (You should allow it to become just slightly softened, but not melted or soup-like).

7. Using an extra large spoon, spooning small amounts of ice cream at a time, layer the ice cream into the cooled pie crust, forming an even mound. When the
pie plate is full and heaping, smooth the top with a spatula.

8. Return the pie to the freezer for at least 30 minutes and up to 1 hour to harden completely.

9. Remove it from the freezer.

10. Add the hot fudge to a small, microwave-safe bowl and microwave it on low in 15 second increments until just hot, stirring between intervals.

11. Slice the pie into 12 pieces.

12. Transfer a piece to a serving plate and spoon 2 teaspoons of the hot fudge evenly over the top.

13. Add 1 tablespoon of the whipped topping. Repeat with the remaining slices or return the remainder of the pie to the freezer until ready to serve.

Chocolate “Fudge” Sauce
Makes 3/4 cup
1/2 cup agave nectar
1/4 cup + 1 tablespoon unsweetened cocoa powder

1. Add the agave and cocoa powder to a medium resealable plastic container (a round one will be easiest to mix in).

2. Using a sturdy whisk, mix until well combined and no lumps remain from the cocoa powder.

3. Allow it to sit a few hours before using (it will taste fine immediately, but it thickens into a more fudge-like sauce over time).

“Cut the Crap” Whipped Topping
Makes about 6 cups
¾ cup light agave nectar
3 large egg whites, room temperature
½ teaspoon cream of tartar

1. Add water to a medium saucepan until it is about ¼ full. Bring the water to a boil over high heat.

2. Off the heat, combine the agave, egg whites, and cream of tartar in a large metal or heavy duty glass mixing bowl (that will fit onto the top of your saucepan). Beat on medium-high with an electric mixer fitted with beaters until well blended. Place the bowl over the pot of boiling water. (For safety, be sure to wear an oven mitt while holding the bowl over the heat, as it will get very hot).

3. Beat for about 7 minutes, occasionally running the beaters around the sides of the bowl to scrape any of the mixture, until stiff peaks form. Remove the bowl from the water and continue beating for 5-7 minutes more, rotating the bowl and scraping down the sides with the beaters as you do, or until the mixture is thick, very fluffy, and has very stiff peaks.

Recipe Credit: Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander © 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold.



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