Chocolate Pie Mudslide Recipes

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.

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.

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.

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.

Steps:

• Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
• Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
• Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.