Frozen Mudslide Pie

Frozen mudslide pie is clearly a dessert made for entertaining, even if it’s just a couple of friends coming over for a meal. It’s no bake, and you can make it a day (or up to a week) before you need it. The cocktail flavors are spot on, but not overpowering and yes ~ you can make a zero-proof version!

I love this so much I’m kicking off a summer series of frozen cocktail pies, so stay tuned throughout the season for more frosty fun.

❓❓❓The Mudslide cocktail is said to have been born at the Wreck Bar in Grand Cayman in the 1970s, when a bartender improvised a White Russian with Baileys instead of cream. The result was creamy, coffee-laced, chocolatey, and just muddy-looking enough to earn the name.

my shortcut makes it easy

My no-bake frozen mudslide pie comes together quickly because the crust and filling can both be made in the food processor. Blitz the Oreo crust, wipe out the bowl, then blend the cream cheese filling until smooth. No food processor? No worries, it’s not essential.

A controversial ingredient (that keeps a frozen pie creamy)

Sweetened condensed milk helps give this mudslide pie its creamy texture. Because much of the water has been removed, it adds sweetness, milk solids, and body without making the filling icy. The result is a pie that freezes firm, but still slices smoothly.

The Baileys and Kahlua help, too ~ alcohol freezes at a lower temperature than water, which keeps the filling softer and sliceable rather than icy.

How to slice a frozen mudslide pie

1. Bring the pie out of the freezer and let sit for 10-15 minutes before you attempt to slice and serve.
2. I like to use a sharp knife dipped in hot water (and dried with a paper towel) after each cut.
3. Take special care to loosen and get underneath that crumb crust when you remove a slice.
4. Don’t worry if bits of the crust crumble as you cut, that’s part of the charm!
5. As always, that first slice is the hardest, but it gets easier from there.

Mudslide Pie notes

1. Can I use cold cream cheese?

Yes, if you’re using a food processor. It blends cold cream cheese smooth effortlessly. If you’re using a hand mixer, let the cream cheese soften a bit first. Note: I don’t recommend using whipped cream cheese, it won’t give the right texture.

2. Is there a zero proof option?

Yes, a non-alcoholic mudslide pie is easy. I’d replace the alcohol content with Baileys Irish cream coffee creamer. The coffee flavor is already in the pie so you can omit the Kahlua.

3. The condensed milk question

Can you make this without condensed milk? Yes. Use 2/3 cup powdered sugar instead, and increase the whipped cream to 1 1/4 cups. The pie will be a little lighter and less dense, but still creamy.

4. Why no vodka?

Vodka is traditional in the cocktail, but it doesn’t add any flavor to the pie. Kahlúa and Baileys bring the coffee, cream, and cocktail flavor we actually want.

5. Mudslide Pie vs. Mississippi Mud Pie

Mudslide Pie is a creamy coffee-chocolate pie inspired by the cocktail. Mississippi Mud Pie is usually a richer chocolate dessert with pudding, brownie, cake, or whipped cream layers.

Sue’s Take

The mudslide cocktail flavors in this pie work so well, it’s become a go-to dessert for dinner parties. I love that I can make it the day before, that’s super convenient. It tastes like you’re eating ice cream, but the filling is stable and doesn’t melt. We all loved this so much we’ve planned a series of cocktail inspired frozen pies this summer, so stay tuned! (Got an idea for me? Leave it in the comments!)

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Mudslide Pie

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Frozen mudslide pie is a creamy no-bake cocktail pie with chocolate, coffee, and Irish cream. Make it ahead and stash it in the freezer for an easy summer dessert.

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Prep Time:25 minutes minutes

chilling:6 hours hours

Total Time:25 minutes minutes

Servings: 12

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Equipment

• 9" pie plate
• food processor or electric beaters

Ingredients

 

US CustomaryMetric

Oreo crust

• 24 Oreo Thins
• 4 Tbsp butter, melted
• pinch salt, omit if you have used salted butter.

Mudslide pie filling

• 8 ounces brick style cream cheese, softened
• 1/2 cup sweetened condensed milk
• 2 Tbsp unsweetened cocoa powder
• 1 Tbsp espresso powder, or instant espresso. Do not use ground coffee beans.
• 3 Tbsp Kahlúa
• 2 Tbsp Baileys Irish Cream
• 1 tsp vanilla paste or extract
• pinch salt
• 1 cup heavy cream, whipped to firm peaks

Topping, optional

• whipped cream or whipped topping
• chocolate syrup for drizzle

Instructions

• Preheat your oven to 350F.
• Crush the Oreos into fine crumbs. I do this in my food processor. Add the melted butter and a pinch of salt and pulse until the crumbs are evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie plate. Set aside while you make the filling.
• Wipe out your food processor and add the cream cheese, sweetened condensed milk, cocoa powder, dissolved espresso, Kahlúa, Baileys, vanilla, and salt ~ process until completely smooth. Be sure to scrape down the sides of the bowl to get it all incorporated. Note: you can also do this with electric beaters.
• Gently fold the chocolate mixture into the whipped cream until no streaks remain. Spoon the filling into the cooled crust and smooth the top.
• Freeze until firm, at least 6 hours or overnight. If you want to garnish with the whipped topping and chocolate sauce drizzle do so an hour or two before serving and place back in the freezer.
• Let the pie sit at room temperature for 10–15 minutes before slicing.

Notes

To freeze the pie, first place it, uncovered, in the freezer until firm. Then gently wrap with plastic wrap to continue freezing.

Your frozen mudslide pie will keep up to a week, tightly wrapped in the freezer.

If using regular Oreos instead of Oreo Thins, use about 16 cookies.

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Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: dessert, frozen desserts, no bake, pie

Nutrition

Serving: 1 slice · Calories: 344 kcal · Carbohydrates: 29 g · Protein: 4 g · Fat: 24 g · Saturated Fat: 13 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.2 g · Cholesterol: 56 mg · Sodium: 205 mg · Potassium: 176 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 697 IU · Vitamin C: 0.5 mg · Calcium: 75 mg · Iron: 3 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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