This Frozen Mudslide Pie is a decadent dessert that combines the rich flavors of coffee, chocolate, and cream into one irresistible treat. With a velvety smooth filling and a crunchy chocolate crust, every bite is a perfect balance of textures. The best part? It requires no baking, just a little patience while it chills for six hours to set into perfection. Ideal for warm days or special occasions, this pie is a crowd-pleaser that feels indulgent yet effortless to make.
Packed with layers of luscious flavors, this pie delivers a creamy, coffee-kissed filling that’s both refreshing and satisfying. The hint of Irish cream adds a subtle warmth, while the chocolate drizzle on top ties it all together beautifully. At 576 calories per serving, it’s a dessert worth savoring. Whether you’re hosting a dinner party or treating yourself, this Frozen Mudslide Pie is a guaranteed hit that’s as easy to prepare as it is delicious to enjoy.
Ingredients for Frozen Mudslide Pie
- Crust:
- 25 Oreo cookies (do not remove the cream centers)
- 4 Tablespoons (55 g) salted butter, melted
- Chocolate Ripple:
- 3 oz (85 g) 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
- 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
Step-by-Step Instructions
- Make the Crust:
- Place Oreo cookies in a food processor and pulse into fine crumbs. Transfer to a bowl, add melted butter, and mix until crumbs are moistened.
- Press the mixture firmly and evenly into the bottom and sides of a 9 ½” pie plate. Set aside.
- Make the Ripple:
- Combine chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 20-25 second intervals, stirring between each, until smooth.
- Add softened butter and stir until melted and glossy. Set aside.
- Make the Filling:
- Dissolve instant coffee in very hot water in a small dish. Set aside.
- Melt chopped chocolate in a large bowl using 20-second intervals, stirring until smooth.
- Add condensed milk, coffee mixture, vanilla, and salt. Whisk until smooth.
- In a separate bowl, whip heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until uniform.
- Assemble the Pie:
- Spread half of the filling into the crust. Drizzle half of the ripple over the filling.
- Top with the remaining filling and drizzle with the rest of the ripple. Use a toothpick or knife to swirl for a decorative design.
- Freeze for 30 minutes, then cover with plastic wrap. Chill for at least 6 hours, preferably overnight.
- Make Bailey’s Whipped Cream:
- Combine heavy cream, Bailey’s, powdered sugar, and vanilla in a bowl. Beat with an electric mixer until stiff peaks form.
- Dollop or pipe the whipped cream onto the pie before serving. For a neat freeze, chill uncovered for 30-60 minutes before covering with plastic wrap.
Perfect Pairings: Serving Suggestions
This Frozen Mudslide Pie is a showstopper on its own, but pairing it with a warm cup of coffee or a drizzle of caramel sauce can elevate the experience. For a festive touch, serve with a side of fresh berries or a scoop of vanilla ice cream. It’s also a great dessert to bring to gatherings—just slice and serve straight from the freezer!
Storage Secrets: Keeping It Fresh
To store leftovers, wrap the pie tightly in plastic wrap or place it in an airtight container. It will keep well in the freezer for up to 2 weeks. When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier slicing. The Bailey’s whipped cream freezes beautifully, so no need to worry about it losing its shape!
Time-Saving Tips for Busy Bakers
If you’re short on time, use a pre-made Oreo crust instead of making your own. You can also prepare the ripple and filling a day ahead and assemble the pie the next day. For the whipped cream, use a store-bought version and mix in a splash of Bailey’s for a quick shortcut.
Recipe Variations: Make It Your Own
Swap the semisweet chocolate for dark chocolate for a richer flavor, or use white chocolate for a sweeter twist. If you’re not a fan of coffee, omit the instant coffee and add a tablespoon of cocoa powder instead. For a non-alcoholic version, skip the Bailey’s in the whipped cream and add a teaspoon of almond or hazelnut extract for a nutty flavor.
Equipment Guidance: Tools You’ll Need
A food processor makes quick work of the Oreo crust, but you can also place the cookies in a zip-top bag and crush them with a rolling pin. A stand mixer or hand mixer is ideal for whipping the cream to stiff peaks. For a professional finish, use a piping bag with a star tip (like Ateco 846) to decorate the pie with whipped cream.
Frozen Mudslide Pie
Ingredients
Crust
- 25 Oreo cookies
- 4 Tablespoons salted butter melted
Chocolate Ripple
- 3 oz chopped semisweet chocolate finely chopped
- ⅓ cup heavy cream
- 1 Tablespoon salted butter softened
Filling
- 2 Tablespoons instant coffee
- 1 Tablespoon very hot water
- 4 oz semisweet chocolate finely chopped (see note)
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt ⅛ tsp
- 1 ½ cups heavy cream
Bailey’s Whipped Cream
- 1 cup heavy cream
- 2 Tablespoons Bailey’s Irish cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Make the crustPlace 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 butterPress 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 rippleCombine 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 creamAdd 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 fillingPlace 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 waterPlace 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 chocolateAdd 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 saltIn 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 creamUse a spatula to gently fold the whipped cream mixture into the chocolate/condensed milk mixture until mixture is uniform.
- AssemblySpread 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 CreamCombine 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 extractDollop 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).