Landslide Pie

Votes: 1

18+ Excessive alcohol consumption is harmful to your health!

Time: 7 hours 45 minutes
Complexity: easily
Quantity: 1 pie (23 cm)

As kids, everyone made mud cakes. Now you can take it up a notch and make a mud pie called "Mudslide" for a party. The dish is often attributed to American cuisine. This alcoholic dessert is perfect for any time of year, but it's especially enjoyable in the summer, as it requires virtually no oven and is served cold.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cocktail mix

1/3 cup coffee liqueur, such as Kahlua
1/3 cup cream liqueur, for example, Baileys Irish Cream
1/3 cup vodka

Chocolate chip cookie crust

2 tablespoons chocolate-covered espresso beans (about 16)
2 tablespoons of sugar
20 pcs. chocolate wafer cookies
4 tbsp (60 g) butter, melted

Fondant and filling

1 cup hot ready chocolate sauce
1,000 ml coffee ice cream

Whipped cream

2 tablespoons corn syrup
2 tsp cocoa
1 cup heavy cream
Special equipment: pastry bag with a large star tip

Ingredient Substitution Suggestions

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Recipes with similar ingredients: coffee liqueur, Baileys liqueur, vodka, coffee, sugar, wafer cookies, chocolate cookies, butter, chocolate syrup, ice cream, coffee ice cream, syrup, cocoa, cream

Cooking the dish according to the recipe:

For the cocktail mix: Mix together coffee liqueur, cream liqueur and vodka.
For the chocolate cookie crumb crust: Preheat oven to 350°F (175°C). Generously spray a 9-inch (23cm) baking dish with cooking spray.

In a food processor, pulse the coffee beans and sugar until finely ground. Add the chocolate chip cookies and pulse until finely ground. Pour in the melted butter and pulse until the crumbs are moist. Spread the mixture into the prepared pan, pressing it firmly into the bottom and sides. Bake until set, about 8 minutes (if the crust lifts, you can press it down with a spoon). Let the cake cool completely on a wire rack.
For the fondant and filling: Microwave the chocolate sauce until it's runny, about 1 minute. Whisk in 3 tablespoons of the cocktail mix.
Let the ice cream sit at room temperature for 5 minutes. Using a large serrated knife, cut off a quarter of the ice cream, remove the packaging, and place it in a blender. Add 0.5 cups + 2 tablespoons of shake mix and blend until you achieve the consistency of a very thick milkshake. Immediately pour the blender contents over the cooled cake and freeze for 15 minutes.
Using an offset spatula, spread the frosting over the pie. Cover with plastic wrap and return to the freezer. Freeze the pie until completely frozen, at least 6 hours or overnight.
For whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the corn syrup, cocoa powder, and remaining 3 tablespoons cocktail mix at medium speed until smooth. Pour in the heavy cream, increase the speed to medium-high, and continue beating until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe decorative swirls onto the cake, and return to the freezer until ready to serve.