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Mascarpone Mudslide Pie
Sarah namedy

Mascarpone Mudslide Pie

This indulgent no-bake Mascarpone Mudslide Pie combines rich dark chocolate, creamy mascarpone, and a touch of coffee for a silky, mousse-like filling inside a crisp Oreo crust. Perfect for chocolate and coffee lovers alike!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 7 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Italian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 24 Oreo or chocolate sandwich cookies, finely crushed (about 2 cups crumbs)
  • 6 tbsp unsalted butter, melted
  • 1–2 tbsp unsweetened cocoa powder (optional, for enhanced crust flavor)
  • 8 oz high-quality dark chocolate, finely chopped
  • 1 cup heavy cream
  • 16 oz mascarpone cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1–2 tsp instant coffee granules or espresso powder, dissolved in 1 tbsp hot water
  • 1 cup cold heavy cream, for whipping
  • 1–2 tbsp Kahlúa or Irish cream (optional)
  • salted caramel sauce, chocolate shavings, or cocoa powder, for garnish (optional)

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Rubber spatula
  • Whisk
  • offset spatula
  • refrigerator

Method
 

  1. Preheat oven to 350°F (175°C). Prepare the crust by combining crushed cookies, melted butter, and cocoa powder (if using). Press firmly into a 9-inch pie dish. Bake for 8–10 minutes, then cool completely.
  2. Heat 1 cup of heavy cream in a saucepan until steaming and just beginning to simmer. Pour over chopped dark chocolate. Let sit 2–3 minutes, then stir until smooth. Set aside to cool slightly.
  3. In a large bowl, beat mascarpone, sugar, vanilla, and coffee mixture until smooth and fluffy (2–3 minutes).
  4. In another bowl, whip 1 cup of cold heavy cream to stiff peaks.
  5. Fold one-third of the whipped cream into the mascarpone to lighten. Then gently fold in the rest until smooth.
  6. Pour warm ganache into the mascarpone mixture and fold gently until fully blended.
  7. Pour filling into the cooled crust. Smooth the top with a spatula.
  8. Cover and refrigerate for at least 6 hours or overnight.
  9. Before serving, garnish with caramel drizzle, chocolate shavings, or whipped cream. Slice with a warm knife for clean edges and enjoy chilled.

Notes

For an adult twist, add Kahlúa or Irish cream to the filling. Garnish with salted caramel drizzle or chocolate curls before serving. Chill thoroughly for the best texture and flavor.