Chocolate Mudslide Pie is a tradition at our family Thanksgiving dinner. Being the chocoholic that I am, I crave that chocolatey, sweet taste after my meal rather than the obligatory pumpkin pie. I started bringing a chocolate pie every year and eventually it started edging out pumpkin as the most desired dessert! It’s a pretty simple pie to make and doesn’t take much prep time but it does need to be refrigerated for at least four hours before serving. This pie isn’t just for Thanksgiving though! It makes a great cool, creamy treat any time of year. It is so rich and decadent it is perfect for any special occasion!
I got the recipe from an old cookbook that I’ve had forever. I’ve tried changing things up a bit over the years but I have found the original recipe is my favorite version. If you don’t want to bother with making a chocolate graham cracker crust you can buy a pre-made crust but I don’t think they taste nearly as good as homemade! I’ve also tried replacing the 8 oz. baking bar with chocolate chips. It may be less expensive but I don’t recommend doing it. It definitely makes a difference in the taste and texture of the pie filling. I’ve tried to skip baking the crust and just refrigerate it after pressing it into the pie plate. I found it hardens up and doesn’t come out of the dish as easy. Another tip to save some time is to scoop the topping onto the pie and spread it with a spatula rather than piping it on with a star tip. The pie still looks beautiful, especially sprinkled with mini morsels and it saves a lot of time.
Chocolate Mudslide Pie
- 8 oz. semi sweet baking bar
- 1 tsp. instant coffee
- 1 tsp. water
- 3/4 cup sour cream
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1-1/2 cups heavy whipping cream
- 1 – 9″ chocolate graham cracker crust (recipe below) or use purchased crust
- chocolate mini morsels or chocolate shavings for topping
- 1/2 cup melted butter
- 1-1/2 cups graham cracker crumbs
- 6 Tbsp. cocoa powder
- 1/3 cup powdered sugar
Preheat oven to 375. Grease a 9″ pie plate. In a small bowl, stir graham cracker crumbs, 6 Tbsp. cocoa and 1/3 cup powdered sugar into the melted butter until well blended. Press onto the bottom and sides of 9″ pie plate. Bake at 375 for 5 to 7 minutes. Cool completely.
In a small saucepan over low heat, melt 8 oz. semi-sweet baking bar; cool 10 minutes. In a small bowl, dissolve instant coffee in 1 tsp of water. Add sour cream, granulated sugar and vanilla extract. Stir until sugar is dissolved. Blend in the melted chocolate. Spread in prepared crust; set aside. In a mixing bowl, beat powdered sugar, cocoa powder and heavy cream until stiff peaks form. Spoon into decorator bag with star tip and pipe onto pie or simply spread over pie with a spatula. Sprinkle with mini chips or shavings.