Chocolate Mudslide Pie Food

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MUDSLIDE PIE



Mudslide Pie image

The coffee ice cream itself is addicting enough in this pie, but topping with a sweet, creamy, vanilla-y, coffee/booze-scented layer, I couldn't get enough. The espresso beans add pops of sweetness and bitterness and give this an amazing texture. Serve topped with an extra dollop of whipped cream and a maraschino cherry.

Provided by Marianne Williams

Time 11h20m

Yield 8

Number Of Ingredients 12

cooking spray
1 (20 ounce) package dark chocolate sandwich cookies (such as Oreo(R))
5 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
½ cup hot fudge dessert topping, divided
1 pint coffee ice cream, softened
¾ cup heavy cream
1 ½ tablespoons coffee liqueur (such as Kahlua®)
1 tablespoon Irish cream liqueur (such as Baileys®)
¼ teaspoon vanilla extract
½ (14 ounce) can sweetened condensed milk
1 cup chocolate-covered espresso beans, coarsely chopped

Steps:

  • Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
  • Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
  • Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
  • Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
  • Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
  • Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
  • Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
  • Remove from the freezer 10 minutes before serving. Slice and serve immediately.

Nutrition Facts : Calories 883.8 calories, Carbohydrate 103.5 g, Cholesterol 115.5 mg, Fat 49.6 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 24.4 g, Sodium 533.5 mg, Sugar 74.9 g

FROZEN CHOCOLATE MUDSLIDE



Frozen Chocolate Mudslide image

Provided by Trisha Yearwood

Categories     beverage

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/3 cups milk
6 ounces vodka
4 ounces coffee liqueur, such as Kahlua
4 ounces Irish cream liqueur, such as Bailey's Irish Cream
2 large scoops chocolate ice cream
4 cups ice

Steps:

  • Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.

CHOCOLATE PIE MUDSLIDE



Chocolate Pie Mudslide image

Calling all chocoholics! This is the drink and treat for you

Provided by ReadySetEat

Categories     Beverage, Dessert

Time 5m

Yield 1

Number Of Ingredients 6

1 slice (1/8th each) Marie Callender's® Chocolate Satin Pie filling (crust removed and chocolate curls set aside)
3/4 cup reduced fat (2%) milk
1 tablespoon vodka, optional
2 tablespoons coffee-flavored liqueur (such as Kahlua), optional
1 tablespoon Irish cream liqueur, optional
Reddi-wip® Original Dairy Whipped Topping

Steps:

  • Whisk all ingredients together except for Reddi-wip®. If the mixture is too thick, add more liquid until desired consistency. Strain if needed.
  • Place in glass and top with Reddi-wip® and chocolate curl saved from top of pie.

Nutrition Facts : @id https, Calories 690 calories

MUDSLIDE PIE



Mudslide Pie image

The wicked combination of booze, coffee and chocolate is totally irresistible in this cocktail-inspired pie.

Provided by Food Network Kitchen

Categories     dessert

Time 7h45m

Yield one 9-inch pie

Number Of Ingredients 13

1/3 cup coffee liqueur, such as Kahlua
1/3 cup Irish cream liqueur, such as Baileys Irish Cream
1/3 cup vodka
Nonstick cooking spray, for coating the pie plate
2 tablespoons chocolate-covered espresso beans (about 16 beans)
2 tablespoons sugar
20 chocolate wafer cookies
4 tablespoons unsalted butter, melted
1 cup prepared hot fudge sauce
2 pints coffee ice cream
2 tablespoons light corn syrup
2 teaspoons unsweetened cocoa powder
1 cup heavy cream

Steps:

  • For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka. Set aside.
  • For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. Coat a 9-inch pie plate generously with cooking spray.
  • Pulse the espresso beans and sugar in a food processor until finely ground. Add the chocolate wafers and pulse until finely ground. Add the melted butter and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie plate. Bake until set, about 8 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon). Let the crust cool completely on a wire rack.
  • For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute. Whisk in 3 tablespoons of the mudslide cocktail blend; set aside.
  • Set the ice cream out at room temperature for 5 minutes. Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender. Add 1/2 cup plus 2 tablespoons of the mudslide cocktail blend and process until it forms a very thick milkshake. Immediately pour it over the cooled crust and transfer the pie to the freezer for 15 minutes.
  • Cover the top of the pie with the mudslide fudge using an offset spatula. Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight.
  • For the whipped cream: Beat the corn syrup, cocoa and the remaining 3 tablespoons mudslide cocktail blend in the bowl of a stand mixer fitted with a whisk attachment on medium until smooth. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe it onto the pie to decorate and return the pie to the freezer until ready to serve.

CHOCOLATE MUDSLIDE PIE



Chocolate Mudslide Pie image

This is a chocolate lover's dream pie! Hope you enjoy...I know we do! (chill time not included in prep time)

Provided by Karen..

Categories     Pie

Time 33m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup semi-sweet chocolate chips
1 teaspoon instant coffee
1 teaspoon hot water
3/4 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
1 prepared 9 inch chocolate crumb crust
1 cup confectioners' sugar
1/4 cup unsweetened baking cocoa
1 1/2 cups heavy cream or 1 1/2 cups whipping cream
1/4 cup semi-sweet chocolate chips (to garnish) (optional)

Steps:

  • Melt 1 cup of chocolate chips in the microwave or in a small saucepan.
  • Cool for ten minutes.
  • In a small bowl, dissolve instant coffee in hot water.
  • Add sour cream, sugar and vanilla and stir until sugar is dissolved.
  • Blend in melted chocolate.
  • Spread in crust and set aside.
  • In a small mixing bowl, beat confectioner's sugar, cocoa and cream until stiff peaks form.
  • Smooth evenly over pie, or pipe with a pastry bag fitted with star tip.
  • Sprinkle with additional chocolate chips.
  • Cover and refrigerate at least 4 hours or until firm.

CHOCOLATE SATIN PIE



Chocolate Satin Pie image

Make and share this Chocolate Satin Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 15m

Yield 10 serving(s)

Number Of Ingredients 6

1 prepared 8-inch graham cracker crust
1 1/2 cups nestle Carnation Evaporated Milk
2 large egg yolks
2 cups nestle toll house semisweet chocolate morsels
whipped cream
chopped nuts (optional)

Steps:

  • Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
  • Pour into crust; refrigerate 3 hours until firm. Top with whipped cream before serving. Sprinkle with nuts.

MUDSLIDE PIE



Mudslide Pie image

This mudslide pie is the stuff dessert lovers' dreams are made of-with a crushed chocolate chip cookie crust, coffee ice cream and chocolate fudge topping.

Provided by My Food and Family

Categories     Pie

Time 6h20m

Yield 10 servings

Number Of Ingredients 6

20 chocolate chip cookies (2 inch), finely crushed (about 1-3/4 cups crumbs)
1/4 cup (1/2 stick) margarine or butter, melted
1 qt. (4 cups) coffee ice cream, softened
1 cup thawed COOL WHIP Whipped Topping
1/2 cup hot fudge ice cream topping
4 chocolate chip cookies (2 inch), coarsely crushed

Steps:

  • Mix finely crushed cookies and the margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate to form crust.
  • Spread ice cream into crust. Freeze at least 6 hours or until firm.
  • Top with the whipped topping just before serving; drizzle with fudge topping, then sprinkle with the coarsely crushed cookies. Store leftover pie in freezer.

Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 27 g, Protein 4 g

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