Mudslide Pie

This no-bake Mudslide Pie is the ultimate make-ahead dessert: Oreo crust, Kahlúa-spiked chocolate filling, and Baileys whipped cream on top. Enjoy it chilled and sliceable, or freeze it for a decadent, ice-cream-like pie.

Course Dessert

Cuisine American

Keyword mudslide pie

Prep Time 45

Chill Time 6

Total Time 45

Servings slices

Calories 835kcal

Author Julia

Ingredients

Crust:

20 ounces Oreo cookies 1 package
5 tablespoons butter melted

Filling:

1 cup semisweet chocolate chopped or chocolate chips
½ cup sweetened condensed milk
8 ounces cream cheese
2 tablespoons Kahlúa coffee liqueur
2 teaspoons ground espresso powder
1 teaspoon vanilla extract
1 ½ cups heavy cream
¾ cup powdered sugar

Whipped Cream:

1 cup heavy cream
2 tablespoons Baileys Irish Cream liqueur
2 tablespoons granulated sugar

Toppings:

¼ cup chocolate-covered espresso beans

US Customary - Metric

Instructions

Make the Crust

Place the Oreos in a food processor and pulse until they form fine crumbs. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Place the crust in the freezer while preparing the filling.

Prepare the Chocolate Filling

In a microwave-safe bowl, melt the chopped chocolate with the sweetened condensed milk, stirring every 20 seconds until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the Kahlua, espresso powder, and vanilla extract, mixing until fully combined. Pour in the melted chocolate mixture and beat until smooth.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the chocolate-cream cheese mixture until light and fluffy. Spread the filling evenly into the Oreo crust. Freeze or refrigerate for at least 4 hours, or until frozen or set.

Prepare the Whipped Cream Topping

In a chilled mixing bowl, whip the heavy cream, Baileys, and granulated sugar until soft peaks form.

Assemble & Serve

Spread or pipe the Baileys whipped cream over the chilled pie. Garnish with chocolate-covered espresso beans and an optional drizzle of melted chocolate or chocolate shavings.
Slice and serve chilled. Enjoy this creamy, coffee-infused dessert!

Notes

Use a Firm Crust:  Press the Oreo crust firmly into the pan using the bottom of a measuring cup or glass. This helps it hold its shape when slicing. 
Chill the Crust for Stability:  Freezing the crust while preparing the filling keeps it firm and prevents it from becoming soggy. 
Smooth Chocolate Filling:  Let the melted chocolate cool slightly before mixing it into the cream cheese to prevent the mixture from seizing. 
Whip the Cream to Stiff Peaks: Properly whipped heavy cream gives the filling a light, airy texture. Under-whipped cream will make the pie too soft, while over-whipped cream can turn grainy. 
Chill for the Best Texture:  Allow at least 4 hours of chilling time (overnight is even better) to ensure the filling is fully set and sliceable.   
Use Cold Equipment for Baileys Whipped Cream:  Chill the mixing bowl and beaters before whipping the Baileys whipped cream — this helps it whip up faster and hold its shape. 
Decorate: Top with crumbled Oreos, chocolate shavings, cocoa powder, chocolate-covered espresso beans, or a drizzle of chocolate sauce.

Storage Instructions

Store the pie in the fridge, loosely covered with plastic wrap, for up to 5 days.
Freeze the pie (without the whipped cream topping) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight. Remove from the freezer, add whipped cream, and serve.

Make-Ahead Tips

You can make the pie up to 2 days ahead.
It can technically be frozen for up to 2 months, but the Oreo crust texture starts to soften slightly over longer storage periods.
Assemble the crust and filling, freeze until solid, then wrap tightly.
Make the Baileys whipped cream and add the garnish on the day you plan to serve it.

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