No Bake Frozen Mudslide Pie is Decadent like the Cocktail
My frozen mudslide pie has a swirled chocolate filling and a Bailey's whipped cream topping. It combines all the flavors of the classic drink into one decadent pie!
Recipe: https://sugarspunrun.com/frozen-mudsl...
Ingredients
Crust
25 Oreo cookies
4 Tablespoons salted butter, melted (55g)
Chocolate Ripple
3 oz chopped semisweet chocolate, finely chopped (85g)
⅓ cup heavy cream (78ml)
1 Tablespoon salted butter, softened
Filling
2 Tablespoons instant coffee
1 Tablespoon very hot water
4 oz semisweet chocolate, finely chopped (113g) (see note)
14 oz sweetened condensed milk (396g)
1 teaspoon vanilla extract
Pinch of salt (⅛ tsp)
1 ½ cups heavy cream (354ml)
Bailey’s Whipped Cream
1 cup heavy cream
2 Tablespoons Bailey’s Irish cream
⅓ cup powdered sugar (42g)
½ teaspoon vanilla extract
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Mixing bowl (Affiliate Link): https://amzn.to/2C47vQx
Food processor (see note for alternative) (Affiliate Link): https://amzn.to/2Xl3FxZ
9.5” pie plate (Affiliate Link): https://amzn.to/2SKfEPt
Electric mixer (Affiliate Link): https://amzn.to/3Xk9qYv
Instructions
00:00 Introduction
Make the crust
00:30 Place chocolate sandwich cookies in the basin of a food processor (do not remove the cream centers) and pulse until you have fine crumbs. Pour into a medium-sized mixing bowl, add melted butter, and stir together until all of the cookie crumbs are moistened.
01:38 Press crumbs firmly and evenly into the bottom and up the sides of 9 ½” (24cm) pie plate and set aside. Prepare the ripple.
Make the ripple
02:00 Combine chopped chocolate and cream in a medium-sized, microwave-safe mixing bowl and heat in 20-25 second intervals, stirring well in between, until chocolate is melted and mixture is smooth.
02:37 Add butter and stir well until butter is melted and mixture is smooth and glossy. Set aside and prepare the filling.
Make the filling
03:15 Place the instant coffee in a small shallow dish and add the very hot water. Whisk until smooth and coffee grounds are dissolved. Set aside.
03:50 Place the chopped chocolate in a large mixing bowl and melt in 20-second intervals, stirring well in between, until chocolate is completely melted and smooth.
04:23 Add the condensed milk, coffee mixture, vanilla and salt to the melted chocolate and whisk until smooth.
05:13 In a separate mixing bowl, pour the heavy cream and use an electric mixer to beat until you have stiff peaks; mixture will be thick, fluffy, voluminous and resemble Cool Whip.
05:50 Use a spatula to gently fold the whipped cream mixture into the chocolate/condensed milk mixture until mixture is uniform.
Assembly
06:43 Spread roughly half of the filling into the bottom of the prepared pie crust.
06:53 Give your ripple from above a nice stir, it should be pour-able and fluid still without being too runny. Drizzle half of the ripple over the filling.
07:03 Top with the remaining half of the filling and then drizzle with remaining ripple. Use a toothpick or knife to swirl through the drizzle to make a pretty design.
07:50 Place in freezer to chill for 30 minutes, then remove and carefully cover with plastic wrap (this helps keep the plastic wrap from falling into the filling and ruining your design). Chill at least 6 hours, preferably overnight, before covering with whipped cream and serving.
For Bailey’s Whipped Cream
08:33 Combine heavy cream, Bailey’s, powdered sugar and vanilla extract and use an electric mixer to beat on high speed until you have stiff peaks and mixture is fluffy and voluminous.
09:32 Dollop or pipe swirls over the pie before serving (I used an Ateco 846 piping tip, linked in the equipment section above). The whipped cream is best fluffy and fresh but it freezes well on top of the pie, too (it’s just firm when serving). To neatly freeze without making a mess of the cream, place whipped cream covered pie in the freezer uncovered for 30-60 minutes, then remove and cover with plastic wrap (dollops or swirls should be firm enough to withstand the plastic wrap and not lose their shape).
Notes
Food processor
If you don’t have one, place the cookies in a large zip lock bag and beat/roll with a rolling pin until you have fine crumbs.
Chocolate
I personally prefer to use a baking bar but chocolate chips will work in a pinch. See below for notes on how much you will need (if not weighing them).
Notes to be alcohol/caffeine free
You may omit the coffee and water from the filling and/or the Bailey’s from the whipped cream without making any other adjustments. Just note the pie will not have the distinct mudslide flavor (it’ll still be a good frozen chocolate pie, though!).
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