No-Bake Espresso Mud Pie Recipe
Turn your oven off for a slice of heaven
When we venture into dessert territory, summer is all about pies. But when we simply can't handle the heat of turning on our ovens, this no-bake mud pie saves the day. An Oreo® crust holds layers of chocolate ganaches and espresso whipped cream for a decadently sweet pick-me-up.
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This recipe is super simple but requires some wait time while you let the layers firm up in the fridge. It's a great one to make in advance and even keep in the freezer. This way, you can cut perfect slices before the pie tempers.
To learn more, read "No Sweat."
Recipe from the Tasting Table Test Kitchen
No-Bake Espresso Mud Pie
Turn off your oven for this espresso mud pie, made of layers of milk and dark chocolate ganaches, and espresso whipped cream, all in an Oreo® crust.
Prep Time
30
minutes
Cook Time
0
minutes
servings
9
pie
Total time: 30 minutes
Ingredients
- For the Crust
- One 14.3-ounce package Oreos®
- 1 stick unsalted butter, melted
- For the Dark Chocolate Ganache
- 12 ounces semisweet chocolate chips
- 1¼ cups heavy cream
- 1 tablespoon instant espresso
- 1 teaspoon kosher salt
- For the Milk Chocolate Ganache
- 12 ounces milk chocolate chips
- ¾ cup heavy cream
- 1 teaspoon kosher salt
- 1 vanilla bean, seeds scraped
- For the Espresso Whipped Cream
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1 teaspoon instant espresso
- Pinch kosher salt
- For the Garnish
- 1 tablespoon confectioners' sugar
- ½ teaspoon instant espresso
- Chocolate-covered espresso beans
Directions
- Make the crust: In a food processor, pulse the Oreos® into fine crumbs. Add the butter and pulse to incorporate. Press the crumbs into the bottom and up the sides of a deep 9-inch pie tin. Keep in the refrigerator while you make the dark chocolate ganache.
- Make the dark chocolate ganache: In a medium microwavable bowl, combine all the dark chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour into the crust and chill until firm, 1 hour.
- Make the milk chocolate ganache: In a medium microwavable bowl, combine all the milk chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour over the dark chocolate ganache and chill until firm, 2 hours.
- Make the espresso whipped cream: In a large bowl, combine all the whipped cream ingredients. Using an electric hand mixer, beat to stiff peaks. Spread over the chilled milk chocolate ganache. Chill the pie for 1 hour more.
- For garnish: In a small bowl, stir together the confectioners' sugar and instant espresso. Remove the pie from the refrigerator and, using a fine-mesh sieve, dust the top with the sugar mixture. Sprinkle with chocolate-covered espresso beans. Then slice and serve.
Nutrition
| Calories per Serving | 953 |
| Total Fat | 68.3 g |
| Saturated Fat | 39.4 g |
| Trans Fat | 0.5 g |
| Cholesterol | 141.4 mg |
| Total Carbohydrates | 86.1 g |
| Dietary Fiber | 4.6 g |
| Total Sugars | 66.6 g |
| Sodium | 505.5 mg |
| Protein | 7.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
