Made with a rich, swirled chocolate filling and a luscious Bailey’s whipped cream topping, my frozen mudslide pie is a decadent no-bake treat. It combines all the flavors of the classic drink into one decadent pie! Recipe includes a how-to video!
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
- Pulverize the cookies into fine crumbs, then toss them with melted butter.
- Press into your pie pan and set aside.
Ripple
- Melt the chocolate and cream in the microwave until smooth and combined.
- Stir in the butter until melted, then set aside.
Filling
- Dissolve the instant coffee in hot water, then set aside.
- Melt the chocolate in the microwave until smooth. I have a tutorial on how to melt chocolate chips in the microwave, if you have struggled with this in the past!
- Whisk in the condensed milk, coffee concentrate, vanilla, and salt until smooth.
- Whip the cream to stiff peaks in a separate bowl.
Assembly
- Fold the whipped cream into the chocolate mixture until uniform.
- Add half of the filling into your prepared crust.
- Drizzle half of the ripple mixture overtop.
- Add the other half of filling and smooth the top.
- Drizzle the remaining ripple on top.
- Swirl the ripple into the top with a knife or toothpick. Place in the freezer to chill completely before adding your Bailey’s topping.
Bailey’s Whipped Cream
- Whip the cream, Bailey’s, powdered sugar, and vanilla until you have stiff, fluffy peaks.
- Pipe a decorative border around the pie, then enjoy!
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.
Frequently Asked Questions
This recipe makes too much filling for a store-bought crust. I recommend making your own crust instead so you don’t have to discard any filling. It’s so easy!
While mudslide pie contains caffeine and alcohol, it’s really not much per slice (Bailey’s has less alcohol in it than vanilla extract). Still, this pie is best served as a dessert for adults. If you want a kid-friendly pie you can follow my instructions for making this recipe alcohol/caffeine free below, (or just make my chocolate icebox pie!).
First and foremost, Mississippi mud pie is made without coffee and Bailey’s, which largely make up the flavor of mudslide pie. It also has a more mousse-like texture and no-bake cheesecake flavor, since it’s made with a cream cheese and sour cream base. I recommend you try both to see which you prefer 😉
Love drink-inspired desserts? Try my Frappuccino cupcakes next!
Enjoy!
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Frozen Mudslide Pie
Ingredients
Crust
- 25 Oreo cookies
- 4 Tablespoons (55 g) salted butter melted
Chocolate Ripple
- 3 oz (85 g) chopped semisweet chocolate finely chopped
- ⅓ cup (78 ml) heavy cream
- 1 Tablespoon salted butter softened
Filling
- 2 Tablespoons instant coffee
- 1 Tablespoon very hot water
- 4 oz (113 g) semisweet chocolate finely chopped (see note)
- 14 oz (396 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt ⅛ tsp
- 1 ½ cups (354 ml) heavy cream
Bailey’s Whipped Cream
- 1 cup heavy cream
- 2 Tablespoons Bailey’s Irish cream
- ⅓ cup (42 g) powdered sugar
- ½ teaspoon vanilla extract
Recommended Equipment
- Food processor (see note for alternative)
Instructions
Make the crust
- Place chocolate sandwich cookies in the basin of a food processor (do not remove the cream centers) and pulse until you have fine crumbs. Pour into a medium-sized mixing bowl, add melted butter, and stir together until all of the cookie crumbs are moistened.25 Oreo cookies, 4 Tablespoons (55 g) salted butter
- Press crumbs firmly and evenly into the bottom and up the sides of 9 ½” (24cm) pie plate and set aside. Prepare the ripple.
Make the ripple
- Combine chopped chocolate and cream in a medium-sized, microwave-safe mixing bowl and heat in 20-25 second intervals, stirring well in between, until chocolate is melted and mixture is smooth.3 oz (85 g) chopped semisweet chocolate, ⅓ cup (78 ml) heavy cream
- Add butter and stir well until butter is melted and mixture is smooth and glossy. Set aside and prepare the filling.1 Tablespoon salted butter
Make the filling
- Place the instant coffee in a small shallow dish and add the very hot water. Whisk until smooth and coffee grounds are dissolved. Set aside.2 Tablespoons instant coffee, 1 Tablespoon very hot water
- Place the chopped chocolate in a large mixing bowl and melt in 20-second intervals, stirring well in between, until chocolate is completely melted and smooth.4 oz (113 g) semisweet chocolate
- Add the condensed milk, coffee mixture, vanilla and salt to the melted chocolate and whisk until smooth.14 oz (396 g) sweetened condensed milk, 1 teaspoon vanilla extract, Pinch of salt
- In a separate mixing bowl, pour the heavy cream and use an electric mixer to beat until you have stiff peaks; mixture will be thick, fluffy, voluminous and resemble Cool Whip.1 ½ cups (354 ml) heavy cream
- Use a spatula to gently fold the whipped cream mixture into the chocolate/condensed milk mixture until mixture is uniform.
Assembly
- Spread roughly half of the filling into the bottom of the prepared pie crust.
- Give your ripple from above a nice stir, it should be pour-able and fluid still without being too runny. Drizzle half of the ripple over the filling.
- Top with the remaining half of the filling and then drizzle with remaining ripple. Use a toothpick or knife to swirl through the drizzle to make a pretty design.
- Place in freezer to chill for 30 minutes, then remove and carefully cover with plastic wrap (this helps keep the plastic wrap from falling into the filling and ruining your design). Chill at least 6 hours, preferably overnight, before covering with whipped cream and serving.
For Bailey’s Whipped Cream
- Combine heavy cream, Bailey’s, powdered sugar and vanilla extract and use an electric mixer to beat on high speed until you have stiff peaks and mixture is fluffy and voluminous.1 cup heavy cream, 2 Tablespoons Bailey’s Irish cream, ⅓ cup (42 g) powdered sugar, ½ teaspoon vanilla extract
- Dollop or pipe swirls over the pie before serving (I used an Ateco 846 piping tip, linked in the equipment section above). The whipped cream is best fluffy and fresh but it freezes well on top of the pie, too (it’s just firm when serving). To neatly freeze without making a mess of the cream, place whipped cream covered pie in the freezer uncovered for 30-60 minutes, then remove and cover with plastic wrap (dollops or swirls should be firm enough to withstand the plastic wrap and not lose their shape).
Notes
Food processor
If you don’t have one, place the cookies in a large zip lock bag and beat/roll with a rolling pin until you have fine crumbs.Chocolate
I personally prefer to use a baking bar but chocolate chips will work in a pinch. See below for notes on how much you will need (if not weighing them).Chocolate Ripple
If using semisweet chocolate chips instead of a baking bar you will need ½ cup chocolate chips.Filling
If using semisweet chocolate chips instead of a baking bar you will need ⅔ cup chocolate chips.Storing
Mudslide pie will keep tightly covered in the freezer for up to 2 months.Notes to be alcohol/caffeine free
You may omit the coffee and water from the filling and/or the Bailey’s from the whipped cream without making any other adjustments. Just note the pie will not have the distinct mudslide flavor (it’ll still be a good frozen chocolate pie, though!).Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Natassia
what would 25 oreos be in grams? I’m in Australia and get paranoid over size and weight differences 😅
Sam
Hi Natassia! It would be about 280g. 🙂