Description
A rich and creamy mascarpone mudslide pie made with a chocolate cookie crust, coffee-kissed mascarpone filling, and a smooth chocolate topping for an indulgent no-bake dessert.
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 8 oz mascarpone cheese, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp coffee or espresso, cooled
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Mix chocolate cookie crumbs with melted butter and press firmly into a 9-inch pie dish. Chill for 15 minutes.
- In a bowl, beat mascarpone and cream cheese until smooth.
- Add powdered sugar, coffee, and vanilla extract, mixing until fully combined.
- In a separate bowl, whip heavy cream to stiff peaks and gently fold into the mascarpone mixture.
- Spread filling evenly into the chilled crust and refrigerate for at least 2 hours.
- Heat 1/2 cup heavy cream until hot but not boiling, then pour over chocolate chips. Let sit 2 minutes and stir until smooth.
- Pour ganache over the chilled pie and spread evenly.
- Refrigerate for another 1–2 hours until set. Garnish before serving if desired.
Notes
- Use full-fat mascarpone for best texture.
- Pie slices best when well chilled.
- Instant coffee can be used if espresso is unavailable.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American