Mudslide Pie: Drink Turned Dessert!
Craving a chocolatey dessert, but can’t bear to turn on the oven? Inspired by the classic mudslide drink, this frozen mudslide pie is a fun and decadent dessert that’s great for any time of the year, but especially the summer. It has a distinct chocolate flavor, a crumbly Oreo crust, rich chocolate ganache ripple, and Irish cream whipped cream topping. Yum!
Why You’ll Love This Recipe
Entirely no-bake–even the crust! There is absolutely no oven required, making it the perfect frosty dessert for a hot summer day. Captures all the nuances of the classic drink: the coffee flavor, the Bailey’s, and the chocolate ripple (usually drizzled around the glass). You could even decorate the border with maraschino cherries (sometimes but not always served with the drink). Great for making in advance, since it needs to chill for several hours or overnight. Made with a whipped cream and condensed milk base that’s similar to my no-churn ice cream, so it’s a bit different from my other chocolate pie recipes.
Fair warning: with so many components to this recipe, you will inevitably dirty quite a few dishes. It’s so worth it though!
Ingredients
As usual, I’d like to highlight the important ingredients in today’s recipe before we through each step.
Instant coffee. Unlike my French silk pie (which uses espresso powder for depth of flavor), we actually want to taste the coffee flavor in this mudslide pie. To achieve this, we’ll make a coffee concentrate with instant coffee and very hot water (a technique I picked up when I needed to figure out how to infuse a strong coffee flavor in my coffee frosting without making it watery!). Bailey’s Irish cream. A mudslide must! We’ll whip a few tablespoons of this into our whipped cream topping. So good! Sweetened condensed milk. Make sure you are using sweetened condensed milk and not evaporated milk. They are usually sold right next to each other in the store, and the cans even look similar. You must use sweetened condensed milk in this recipe though! Evaporated milk won’t work in this mudslide pie. Chocolate. Use semisweet chocolate. I prefer using a chopped baking bar, but chocolate chips can also work. Note that chocolate chips are not an even substitute if you are measuring with cups; I talk more about this in the recipe notes below. Chocolate sandwich cookies. Make sure you pulverize the cookies with the cream filling–do not remove the cream! The only time I recommend removing the cream is when you are making a crust for a springform pan, like when making my Oreo cheesecake.
SAM’S TIP: You will need to whip heavy cream to stiff peaks twice while making this mudslide pie. If you haven’t done this before or have struggled with this in the past, I have a full post dedicated to making homemade whipped cream that should be helpful for you. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Mudslide Pie
Crust
Ripple
Filling
Assembly
Bailey’s Whipped Cream
SAM’S TIP: I recommend chilling the pie uncovered first so you don’t mess up your pretty ripple. Once the top is set, you can cover the whole thing with plastic wrap and chill completely. You can do the same thing when you add your whipped cream topping; freeze uncovered til set, then cover and freeze completely. Love drink-inspired desserts? Try my Frappuccino cupcakes next! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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