Decadent Mudslide Chocolate Pie
This mudslide chocolate pie is a decadent and creamy delight that brings together the best elements of a mudslide cocktail in a dessert form. It features a chocolate cookie crust made from chocolate cookie crumbs, a rich filling made with cream cheese, and a hint of coffee liqueur. It's perfect for parties, celebrations, or any time you want an indulgent showstopper.
Ingredients
For Crust
- 1½ cups 150 g chocolate sandwich cookie crumbs
- ½ cup 115 g unsalted butter melted
- 1 Tbsp granulated sugar
For Filling
- 8 oz 226 g cream cheese softened
- ½ cup 120 g mascarpone
- ⅔ cup 134 g powdered sugar sifted
- ½ cup cold heavy cream
- 3 Tbsp Baileys Irish Cream
- 3 Tbsp Kahlúa optional
- 1 Tbsp strong espresso or coffee concentrate optional
- 1 tsp unflavored gelatin bloomed in 2 Tbsp cold water optional for stability
For Topping
- 1 cup heavy cream chilled
- 2 Tbsp powdered sugar
- ½ tsp vanilla extract
- Chocolate shavings or cocoa dust for garnish
Instructions
- Crust: Mix crumbs, sugar, and melted butter; firmly press into a 9-inch pie pan; chill.
- Filling: Beat cream cheese, mascarpone, and powdered sugar until smooth. Gently incorporate liqueurs and espresso concentrate.
- Stabilize (optional): Melt bloomed gelatin over simmering water, then whisk into filling.
- Whip & Fold: Whip cold cream to soft peaks, fold into filling. Pour into crust and smooth top.
- Chill: Cover and refrigerate for 6 hours or overnight.
- Finish: Whip topping ingredients to stiff peaks; pipe or spread on pie. Garnish and serve chilled.
Notes
- Alcohol retention: Since this is a no-bake pie, the alcohol in Baileys and Kahlúa does not evaporate. According to USDA research, foods that are not heated retain up to 100% of their alcohol content. This pie should therefore be served only to adults or made with alcohol-free substitutions like coffee concentrate and vanilla extract for gatherings of all ages.
- Texture balance: Using both cream cheese and mascarpone creates a balance of structure and silkiness. Cream cheese alone can make the filling dense; mascarpone lightens it, giving a mousse-like mouthfeel.
- Optional stabilizer: Incorporating a small amount of gelatin or agar into the filling helps it slice cleanly, especially important in warmer environments or for make-ahead entertaining. This is common practice in mousse-based pies.
- Coffee depth: A spoonful of espresso concentrate or strong cold-brew amplifies the mocha undertone of the Mudslide without thinning the filling, unlike brewed coffee.
- Serving tip: For clean slices, chill the pie overnight, then cut with a sharp knife dipped in hot water and wiped dry between cuts.
- Storage: Cover tightly and refrigerate for up to 3–4 days. For longer storage, wrap unfrosted pie well in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Make-ahead: The crust and filling can be prepared a day ahead; garnish just before serving to maintain the whipped cream’s structure.
- Presentation ideas: Garnish with chocolate curls, cocoa nibs, or chocolate-covered espresso beans for a professional finish. Individual “mudslide dessert in a cup” portions (served in clear glasses or jars) make for an elegant party presentation.