Chocolate Mudslide Frozen Pie Recipes

MUDSLIDE PIE

Steps:

• For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka. Set aside.
• For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. Coat a 9-inch pie plate generously with cooking spray.
• Pulse the espresso beans and sugar in a food processor until finely ground. Add the chocolate wafers and pulse until finely ground. Add the melted butter and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie plate. Bake until set, about 8 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon). Let the crust cool completely on a wire rack.
• For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute. Whisk in 3 tablespoons of the mudslide cocktail blend; set aside.
• Set the ice cream out at room temperature for 5 minutes. Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender. Add 1/2 cup plus 2 tablespoons of the mudslide cocktail blend and process until it forms a very thick milkshake. Immediately pour it over the cooled crust and transfer the pie to the freezer for 15 minutes.
• Cover the top of the pie with the mudslide fudge using an offset spatula. Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight.
• For the whipped cream: Beat the corn syrup, cocoa and the remaining 3 tablespoons mudslide cocktail blend in the bowl of a stand mixer fitted with a whisk attachment on medium until smooth. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe it onto the pie to decorate and return the pie to the freezer until ready to serve.

CHOCOLATE MUDSLIDE PIE

Steps:

• Melt 1 cup of chocolate chips in the microwave or in a small saucepan.
• Cool for ten minutes.
• In a small bowl, dissolve instant coffee in hot water.
• Add sour cream, sugar and vanilla and stir until sugar is dissolved.
• Blend in melted chocolate.
• Spread in crust and set aside.
• In a small mixing bowl, beat confectioner's sugar, cocoa and cream until stiff peaks form.
• Smooth evenly over pie, or pipe with a pastry bag fitted with star tip.
• Sprinkle with additional chocolate chips.
• Cover and refrigerate at least 4 hours or until firm.

FROZEN CHOCOLATE-RASPBERRY PIE

Steps:

• Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.
• Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
• To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.

FROZEN MUD PIE

Steps:

• In a small bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. , Spoon 2 cups ice cream into crust. Drizzle with half of the chocolate syrup; swirl with a knife. Gently top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. If desired, top with whole cookies.

FROZEN CHOCOLATE PIE

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

MUDSLIDE PIE

Steps:

• Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
• Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
• Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
• Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
• Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
• Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
• Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
• Remove from the freezer 10 minutes before serving. Slice and serve immediately.

CHOCOLATE MUDSLIDE FROZEN PIE

Steps:

• MELT 1 cup morsels in small, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes.
• COMBINE coffee granules and water in medium bowl. Add sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; chill.
• BEAT cream, powdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.

ULTIMATE FROZEN MUD PIE DESSERT

Steps:

• Remove frozen yogurt from freezer to soften. Spray 8-inch square pan with cooking spray. In small bowl, mix cookie crumbs and sugar. Stir in butter until crumbly and well blended. Press in pan. Freeze about 10 minutes or until set.
• Spread slightly softened yogurt evenly over crust. Freeze about 1 hour or until firm.
• In small bowl, mix caramel topping and pecans. To serve, top each serving with generous 2 tablespoons whipped topping. Carefully pour 1 tablespoon caramel mixture over top.

FROZEN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.
• Add whipped topping; stir gently until well blended. Spoon into crust.
• Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

FROZEN CHOCOLATE PIE

Steps:

• In small bowl, combine 1 cup of confectioner's sugar with the butter on the low speed of a mixer until fluffy.
• Blend in the chocolate and vanilla.
• Then, on high speed, beat in the eggs, one at a time, beating thoroughly after each addition.
• Pour into the prepared pie shell and cover with plastic wrap.
• Freeze for at least 6 hours or until firm.
• For easier cutting, remove the pie from the freezer 10 to 15 minutes before serving.
• When ready to serve, remove the plastic wrap.
• Then, in a chilled bowl, beat the whipping cream and 2 tablespoons of confectioner's sugar until stiff.
• Pile decoratively onto the pie, and top with garnish if desired.
• NOTE: I have found my small hand-held mixer works better for this than my stronger tabletop model.
• If you use a tabletop mixer, be careful you don't overmix.
• This pie should be thick, dense and creamy, and overbeating the eggs will give it a more mousse-like texture.
• It's by no means bad that way, but it is much better when the consistency is thick.