Steal the Show: The Ultimate Mudslide Chocolate Pie

Editorial Team

Steal the Show: The Ultimate Mudslide Chocolate Pie

With a velvety cream cheese and mascarpone filling swirled with Baileys and Kahlúa, this easy mudslide pie recipe delivers the same chocolate–coffee kick you’d expect in a glass, but in a luscious, no-bake form. Whether you call it an old-fashioned chocolate mudslide pie or a modern twist on a mousse cake, it’s the kind of make-ahead treat that’s perfect for dinner parties, holidays, or anytime you want a show-stopping dessert. And for those who prefer smaller servings, this recipe easily adapts into a mudslide dessert in a cup portions—ideal for entertaining without fuss.

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Prep Time 30

Chill time 6

Total Time 6 30

Servings: 8 Slices

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the Crust

1½ cups 150 g chocolate sandwich cookie crumbs
½ cup 115 g unsalted butter melted
1 Tbsp granulated sugar

For the 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 the Topping

1 cup heavy cream chilled
2 Tbsp powdered sugar
½ tsp vanilla extract
Chocolate shavings or cocoa dust for garnish

Equipment

1 9-inch (23 cm) pie pan
Food processor or blender (for cookie crumbs)
Mixing bowls (chilled for cream)
Electric hand mixer or stand mixer with whisk attachment
Rubber spatula
Offset spatula (for smoothing filling)
Plastic wrap (to cover while chilling)

Method

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 all-ages gatherings.
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.