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Frozen Chocolate Mudslide Pie

Frozen Chocolate Mudslide Pie: A No-Bake Dream Dessert

Enjoy a No-Bake Frozen Chocolate Mudslide Pie that combines a rich chocolate crust with a creamy coffee filling, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 7 minutes
Chilling Time 30 minutes
Total Time 6 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 pre-made chocolate pie crust Quick shortcut that eliminates the need for baking.
For the Chocolate Filling
  • 1 cup semi-sweet chocolate chips Add dark chocolate chips for a more intense taste.
  • 2 tablespoons instant coffee granules Brewed coffee can be substituted if desired.
  • 1/4 cup hot water Ensure water is hot for better mixing.
  • 1 cup sour cream Substitute with plain Greek yogurt for a lighter option.
  • 1/2 cup sugar Can be reduced or swapped with sweeteners like honey or agave.
  • 1 teaspoon vanilla extract Use pure vanilla for the best results.
For the Whipped Topping
  • 1 cup heavy whipping cream Can substitute with Cool Whip, but texture may differ.
  • 1/4 cup powdered sugar Regular sugar can also be used but may affect texture.
  • 2 tablespoons cocoa powder Adjust amount to taste.
  • 1/4 cup mini chocolate chips Decorative topping that adds texture and visual appeal.

Equipment

  • saucepan
  • medium bowl
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. In a saucepan over low-medium heat, melt the semi-sweet chocolate chips until smooth and glossy, stirring continuously to avoid burning, about 5–7 minutes. Once melted, remove from heat and allow the chocolate to cool for 10 minutes.
  2. Dissolve the instant coffee granules in 1/4 cup of hot water in a medium bowl, stirring until fully combined. Then, add in the sour cream, sugar, and vanilla extract, mixing well until seamless.
  3. Once the chocolate has cooled, stir it into the coffee-sour cream mixture until completely incorporated.
  4. Pour the chocolate filling into the pre-made chocolate pie crust, spreading it evenly with a spatula. Refrigerate for about 30 minutes to firm up the filling slightly.
  5. In a separate bowl, whip the heavy cream along with powdered sugar and cocoa powder until stiff peaks form, which should take about 3–5 minutes.
  6. Spread the whipped cream mixture generously over the chilled chocolate filling, smoothing it out to create an even layer. Sprinkle mini chocolate chips on top.
  7. Cover the pie with plastic wrap and place it in the freezer for at least 6 hours, or until fully set.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure the chocolate is completely cool before mixing it with the sour cream mixture to prevent curdling. Store leftovers covered in the freezer.

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