Chocolate Mudslide Pie

MUDSLIDE PIE



Mudslide Pie image

The wicked combination of booze, coffee and chocolate is totally irresistible in this cocktail-inspired pie.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     dessert

Time 7h45m

Yield one 9-inch pie

Number Of Ingredients 13

1/3 cup coffee liqueur, such as Kahlua
1/3 cup Irish cream liqueur, such as Baileys Irish Cream
1/3 cup vodka
Nonstick cooking spray, for coating the pie plate
2 tablespoons chocolate-covered espresso beans (about 16 beans)
2 tablespoons sugar
20 chocolate wafer cookies
4 tablespoons unsalted butter, melted
1 cup prepared hot fudge sauce
2 pints coffee ice cream
2 tablespoons light corn syrup
2 teaspoons unsweetened cocoa powder
1 cup heavy cream

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.

MISSISSIPPI MUD PIE



Mississippi Mud Pie image

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup butter, softened
1 package (5.9 ounces) instant chocolate pudding mix
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional
Calories 466 calories
Fat29g fat (17g saturated fat)
Cholesterol46mg cholesterol
Sodium214mg sodium
Carbohydrate44g carbohydrate (28g sugars
Fiber2g fiber)
Protein5g protein.

Steps:

  • Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

MOUNTAIN MAMA MUDSLIDE



Mountain MaMa Mudslide image

Great dessert with pecan flour crust, chocolate pudding, and Cool Whip®. Garnish with some of the following: Hershey's® Syrup, Powdered Nestle® Quik, chocolate chips, or chunks of shaved chocolate. Delicious!

Recipe From allrecipes.com

Provided by Natalie Escue

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h40m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
1 cup chopped pecans, divided
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (4 ounce) package instant vanilla pudding mix
1 (4 ounce) package instant chocolate pudding mix
2 cups cold milk
1 (16 ounce) container whipped topping (such as Cool Whip®)
2 tablespoons chocolate syrup (such as Hershey's®), or to taste
Calories480 calories
Carbohydrate47.7 g
Cholesterol44.1 mg
Fat30.8 g
Fiber1.7 g
Protein5 g
SaturatedFat18.3 g
Sodium418.1 mg
Sugar33.8 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, 1/2 cup pecans, and melted butter together in a bowl; pour mixture into a 9x13-inch baking dish and press to form a crust.
  • Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool completely.
  • Whisk cream cheese and confectioners' sugar together in a bowl until smooth; spread evenly over crust.
  • Beat vanilla pudding mix, chocolate pudding mix, and milk together in a bowl using an electric mixer until thickened; pour over cream cheese layer. Spoon whipped topping evenly over pudding layer.
  • Drizzle chocolate syrup over whipped topping layer making abstract designs; sprinkle with remaining 1/2 cup pecans. Refrigerate until chilled and set, about 2 hours.

MUDSLIDE PIE



Mudslide Pie image

The coffee ice cream itself is addicting enough in this pie, but topping with a sweet, creamy, vanilla-y, coffee/booze-scented layer, I couldn't get enough. The espresso beans add pops of sweetness and bitterness and give this an amazing texture. Serve topped with an extra dollop of whipped cream and a maraschino cherry.

Recipe From allrecipes.com

Provided by Marianne Williams

Time 11h20m

Yield 8

Number Of Ingredients 12

cooking spray
1 (20 ounce) package dark chocolate sandwich cookies (such as Oreo(R))
5 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
½ cup hot fudge dessert topping, divided
1 pint coffee ice cream, softened
¾ cup heavy cream
1 ½ tablespoons coffee liqueur (such as Kahlua®)
1 tablespoon Irish cream liqueur (such as Baileys®)
¼ teaspoon vanilla extract
½ (14 ounce) can sweetened condensed milk
1 cup chocolate-covered espresso beans, coarsely chopped
Calories883.8 calories
Carbohydrate103.5 g
Cholesterol115.5 mg
Fat49.6 g
Fiber3.8 g
Protein10 g
SaturatedFat24.4 g
Sodium533.5 mg
Sugar74.9 g

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 PIE



Chocolate Mudslide Pie image

This is a chocolate lover's dream pie! Hope you enjoy...I know we do! (chill time not included in prep time)

Recipe From food.com

Provided by Karen..

Categories     Pie

Time 33m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup semi-sweet chocolate chips
1 teaspoon instant coffee
1 teaspoon hot water
3/4 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
1 prepared 9 inch chocolate crumb crust
1 cup confectioners' sugar
1/4 cup unsweetened baking cocoa
1 1/2 cups heavy cream or 1 1/2 cups whipping cream
1/4 cup semi-sweet chocolate chips (to garnish) (optional)

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 MUDSLIDE



Frozen Chocolate Mudslide image

Recipe From foodnetwork.com

Provided by Trisha Yearwood

Categories     beverage

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/3 cups milk
6 ounces vodka
4 ounces coffee liqueur, such as Kahlua
4 ounces Irish cream liqueur, such as Bailey's Irish Cream
2 large scoops chocolate ice cream
4 cups ice

Steps:

  • Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.

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