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Mudslide Pie
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
680 minutes
Frozen mudslide pie with cookie crust, coffee liqueur ice cream, hot fudge, and chocolate-covered espresso beans for a decadent treat.
Ingredients:
  • cooking spray
  • 1 (20 ounce) package dark chocolate sandwich cookies (such as Oreo(R))
  • 5 tablespoons unsalted butter, melted
  • 0.25 teaspoon kosher salt
  • 0.5 cup hot fudge dessert topping, divided
  • 1 pint coffee ice cream, softened
  • 0.75 cup heavy cream
  • 1.5 tablespoons coffee liqueur (such as Kahlua®)
  • 1 tablespoon Irish cream liqueur (such as Baileys®)
  • 0.25 teaspoon vanilla extract
  • 0.5 (14 ounce) can sweetened condensed milk
  • 1 cup chocolate-covered espresso beans, coarsely chopped
Instructions:
  • Grease a 9 1/2-inch deep dish pie plate with a light coating of cooking spray; then, set it aside for later use.
  • In a food processor, blend dark chocolate sandwich cookies, butter, and salt until finely chopped and mixture holds together when pinched, about 20 pulses. Press cookie mixture onto the bottom and up the sides of a pie dish to create a crust. Chill in the fridge until needed.
  • Microwave fudge topping for 30 seconds to 1 minute until smooth. Allow to cool for about 5 minutes.
  • Take the crust out of the refrigerator and evenly spread the softened coffee ice cream over it. Drizzle 1/4 cup of fudge topping over the ice cream. Freeze until firm, around 45 minutes.
  • In a stand mixer bowl, whip together cream, coffee liqueur, Irish cream liqueur, and vanilla extract until nearly stiff peaks form, about 1 1/2 to 2 minutes. Gently fold in sweetened condensed milk until light and fluffy. Lastly, fold in 1/2 cup chopped espresso beans.
  • Place the pie on a flat surface and generously spread the whipped cream mixture on top. Allow it to set in the freezer until firm, roughly 2 hours.
  • Microwave the remaining 1/4 cup of fudge topping again and let it cool slightly. Take the pie out of the freezer, pour the fudge topping over the creamy layer, sprinkle with the rest of the espresso beans, and put it back in the freezer until fully frozen, for 8 hours or overnight.
  • Allow to thaw at room temperature for 10 minutes before slicing and serving promptly.

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