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

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Ingredients

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.

Imranminhas Imranminhas

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I can't wait to try this recipe. It looks so delicious!

Esperanza

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This recipe is a keeper! I've made it several times and it's always a hit. Thanks for sharing!

Onyxangel

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I'm not sure what went wrong, but my pie turned out a complete disaster. The crust was burnt and the filling was runny.

KAS Swanson

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Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.

Eliana Black

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The crust on this pie was a bit soggy. I think I'll try baking it for a few minutes longer next time.

Random Dude

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I found this pie to be a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.

David Chika

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This pie is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and impressive dessert.

Halynnah Tello

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I'm not a huge fan of coffee, but I really enjoyed this pie. The coffee flavor is subtle and it doesn't overpower the other flavors.

Dominika Milian

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I made this pie for my husband's birthday and he loved it! He said it was the best pie he's ever had.

Suhail Sajjad Awan

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This pie is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.

Mashikula Mikidad

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I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The pie was rich and decadent, but not too heavy. The coffee flavor really shines through.