Mudslide Pie
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Vodka2 tbsps
Sugar4 tbsps
Unsalted Butter (melted)2 tbsps
Light Corn Syrup2 tsps
Unsweetened Cocoa Powder1 cup
Heavy CreamDirections:
1
Special equipment: a pastry bag fitted with a large star tip For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka
2
Set aside
3
For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F
4
Coat a 9-inch pie plate generously with cooking spray
5
Pulse the espresso beans and sugar in a food processor until finely ground
6
Add the chocolate wafers and pulse until finely ground
7
Add the melted butter and pulse until the crumbs are moist
8
Press the crumb mixture into the bottom and up the sides of the prepared pie plate
9
Bake until set, about 8 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon)
10
Let the crust cool completely on a wire rack
11
For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute
12
Whisk in 3 tablespoons of the mudslide cocktail blend; set aside
13
Set the ice cream out at room temperature for 5 minutes
14
Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender
15
Add 1/2 cup plus 2 tablespoons of the mudslide cocktail blend and process until it forms a very thick milkshake
16
Immediately pour it over the cooled crust and transfer the pie to the freezer for 15 minutes
17
Cover the top of the pie with the mudslide fudge using an offset spatula
18
Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight
19
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
20
Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form
21
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