Mudslide Pie
Ingredients
Mudslide Cocktail Blend:
1/3 cup coffee liqueur, such as Kahlua
1/3 cup Irish cream liqueur, such as Baileys Irish Cream
1/3 cup vodka
Chocolate Cookie Crumb Crust:
2 tablespoons chocolate-covered espresso beans (about 16 beans)
2 tablespoons sugar
24 chocolate wafer cookies
2 tablespoons unsalted butter, melted
Mudslide Fudge and Filling:
1 cup prepared hot fudge sauce
2 pints coffee ice cream
Whipped Cream:
2 tablespoons light corn syrup
2 teaspoons unsweetened cocoa powder
1 cup heavy cream
Directions
Special equipment: a pastry bag fitted with a large star tip
For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka.
For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. 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 2 tablespoons of the mudslide cocktail blend, and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the side of a 9-inch pie plate. Bake until set, 8 to 10 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 2 tablespoons of the remaining 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 remaining 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 2 tablespoons mudslide cocktail blend in the bowl of 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.
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