Best 4 Mountain Mama Mudslide Pie Recipes

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Indulge in a culinary adventure with the Mountain Mama Mudslide Pie, a symphony of flavors that will transport your taste buds to a blissful retreat. This decadent dessert combines the richness of chocolate with the velvety smoothness of whipped cream and the delightful crunch of Oreo cookies, creating a masterpiece that will tantalize your senses. Embark on a journey through the article's diverse recipes, including the classic Mudslide Pie, a no-bake version for effortless indulgence, and a gluten-free alternative that caters to dietary preferences. Discover the secrets behind this irresistible treat, from the perfect balance of textures to the art of achieving a luscious chocolate filling. Get ready to embark on a culinary expedition that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MUDSLIDE PIE



Mudslide Pie image

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

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

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

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.

Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

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.

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

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.

Nutrition Facts : Calories 883.8 calories, Carbohydrate 103.5 g, Cholesterol 115.5 mg, Fat 49.6 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 24.4 g, Sodium 533.5 mg, Sugar 74.9 g

MOUNTAIN MAMA MUD SLIDE



MOUNTAIN MAMA MUD SLIDE image

THIS IS A REALLY EASY TREAT. ONE EVERYONE WILL LIKE AND ASK FOR AGAIN.

Provided by theresa dibert

Categories     Puddings

Time 20m

Number Of Ingredients 10

1 stick of soft butter
1 c flour
1 c chopped nuts
1 8 oz. pkg. cream cheese
1 c confectioners' sugar
1 container cool whip
4 oz. pkg chocolate instant pudding
4 oz. pkg. vanilla instant pudding
2 dash(es) cold milk
1 hershey bar grated

Steps:

  • 1. COMBINE BUTTER, FLOUR AND NUTS IN A MIXING BOWL.MIX WELL, PRESS INTO BOTTOM OF 9X13X2 PAN. BAKE AT 350 FO 20 MINUTES. LET COOL.
  • 2. COMBINE CREAM CHEESE AND CONFECTIONEERS SUGAR. MIX UNTIL FLUFFY. FOLD IN 1 CUP OF COOL WHIP.SPREAD OVER TOP OF CRUST.
  • 3. COMBINE CHOCOLATE AND VANILLA PUDDINGS WITH MILK. MIX UNTIL THICK AND CREAMY. POUR OVER CREAM CHEESE MIXTURE.
  • 4. CHILL UNTIL SET. TOP WITH REMAINING COOL WHIP. GRATE HERSHEY BAR OVER THE TOP. REFRIGERATE UNTIL READY TO SERVE.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the pie will taste. Look for chocolate with a cocoa content of at least 70%.
  • Don't over-mix the batter. Over-mixing will make the pie tough. Mix just until the ingredients are combined.
  • Bake the pie in a preheated oven. This will help ensure that the pie bakes evenly.
  • Let the pie cool completely before serving. This will allow the flavors to develop and the pie to set properly.
  • Serve the pie with your favorite toppings. Some popular toppings include whipped cream, ice cream, and chocolate chips.

Conclusion:

Mountain Mama Mudslide Pie is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolatey flavor, creamy texture, and gooey filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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