Description
Oreo crust, chocolate liqueur filling, and whipped topping create this decadent Mudslide Pie. A boozy, chocolatey dream!
Ingredients
Scale
- 2 cups Oreo cookie crumbs (about 30 Oreo cookies, cream filling removed)
- 6 tablespoons unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup chocolate liqueur (like Godiva or Crème de Cacao)
- 1/4 cup coffee liqueur (like Kahlua)
- 1/4 cup Irish cream liqueur (like Bailey’s)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate, melted and cooled slightly
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings
- Mini chocolate chips
- Oreo cookie pieces
Instructions
- Prepare the Oreo Cookie Crust:
- Separate Oreo cookies and scrape out the cream filling.
- Place the Oreo cookies in a food processor and pulse until you have fine crumbs. Alternatively, put the cookies in a large zip-top bag and crush them with a rolling pin.
- In a medium bowl, combine the Oreo cookie crumbs and the melted butter. Mix well until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes.
- Remove the crust from the oven and let it cool completely on a wire rack before adding the filling.
- Make the Chocolate Mudslide Filling:
- In a large bowl, whisk together the sweetened condensed milk, heavy cream, chocolate liqueur, coffee liqueur, Irish cream liqueur, vanilla extract, and salt.
- Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, melt the chocolate in a double boiler over simmering water.
- Let the melted chocolate cool slightly for a few minutes.
- Gradually pour the cooled melted chocolate into the liqueur mixture, whisking constantly until smooth and well combined.
- Pour the chocolate mudslide filling into the cooled Oreo cookie crust, spreading it evenly.
- Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Prepare the Whipped Cream Topping:
- In a large, chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form.
- Assemble and Garnish the Pie:
- Once the chocolate mudslide filling is completely set, remove the pie from the refrigerator.
- Spread the whipped cream evenly over the top of the pie.
- Garnish the pie with chocolate shavings, mini chocolate chips, and Oreo cookie pieces, if desired.
- Slice and serve the Chocolate Mudslide Pie chilled.
Notes
- For a richer chocolate flavor: Use dark chocolate instead of semi-sweet chocolate in the filling.
- For a boozier pie: Increase the amount of liqueur in the filling, but be careful not to add too much, or the filling won’t set properly.
- For a coffee kick: Add a teaspoon of instant espresso powder to the chocolate filling.
- For a peppermint twist: Crush some peppermint candies and sprinkle them over the whipped cream topping.
- Make it ahead: The pie can be made up to 2 days in advance. Store it in the refrigerator until ready to serve. Add the whipped cream topping just before serving.
- Freezing: You can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving. Add the whipped cream topping after thawing.
- Crust Variation: If you’re not a fan of Oreo crusts, you can use a graham cracker crust instead.
- Liqueur Substitutions: If you don’t have all the liqueurs on hand, you can substitute with other similar liqueurs or even omit one or two. Just be sure to adjust the overall liquid amount to maintain the correct consistency.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra decadent treat.
- Filling not setting: Make sure you refrigerate the pie for at least 4 hours, or preferably overnight. If the filling still isn’t setting, it could be due to too much liquid or not enough chocolate.
- Crust is soggy: Make sure you bake the crust for the recommended time and let it cool completely before adding the filling.
- Whipped cream is curdling: Be careful not to overwhip the cream. Stop beating it as soon as stiff peaks form.
- Chocolate seizing: Melt the chocolate in short intervals and stir frequently. If the chocolate seizes, try adding a teaspoon of vegetable oil or shortening to help smooth it out.
- Prep Time: 30 minutes
- Cook Time: 8 minutes