Mudslide Pie

Prep Time:

25m

Yield:

1, 9-inch pie

Plan for:

3-4 hours chill time

Enjoy a slice of pure dessert bliss with our no bake Mudslide Pie. With a crunchy chocolate Oreo cookie crust, creamy coffee mousse, and a dreamy homemade whipped cream, it’s the perfect dessert for potlucks or fancy dinners. And because we believe in going all out, we’ve topped it off with a drizzle of hot fudge and a sprinkle of chocolate-covered coffee beans. It’s not just a pie; it’s a flavor-packed adventure in every bite.

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Products Used

Confectioners Powdered Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

20 Oreo cookies
5 tablespoons unsalted butter, melted

Vanilla Whipped Cream

1 cup heavy whipping cream
1/4 cup Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon vanilla extract

Filling

8 ounces cream cheese, softened
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
5 tablespoons water
2 tablespoons instant espresso powder
1 packet plain gelatine

Flavored Whipped Cream

2 cups heavy whipping cream
1/2 cup Imperial Sugar Confectioners Powdered Sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Topping

1/4 cup hot fudge
1/4 cup chopped chocolate covered coffee beans + extra whole beans

Directions

Pulse 20 cookies (cream included) in food processor until fine crumbs form. Stir together cookie crumbs and melted butter, then dump into a 9-inch pie plate. Press cookie mixture firmly on sides and bottom of dish.
Chill metal mixing bowl and whisk attachment for 15 minutes. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Place in refrigerator.
Beat cream cheese and sugar until smooth and creamy.
Dissolve instant espresso in water. Sprinkle gelatine over top and let rest 1 minute. Stir and microwave 10 seconds. Stir until dissolved.
Pour into cream cheese and mix until smooth. Slowly fold whipped cream into coffee cream cheese mixture.
Spoon filling into prepared pie crust, then refrigerate 3-4 hours.
Chill clean metal bowl and whisk attachment for 15 minutes. Beat heavy cream, powdered sugar, and extracts until still peaks form.
Use a spatula to spread 1/2 whipped cream on top of chilled pie. Drizzle with hot fudge and top with chopped coffee beans.
Spoon remaining whipped cream into a piping bag fitted with icing tip #21. Add swirls around outside edge and top with a coffee bean.