No-Bake Espresso Mud Pie Recipe
Prep Time:
30 minutes
Cook Time:
Servings:
9 pie
Ingredients
  • One 14.3-ounce package Oreos®
  • 1 stick unsalted butter, melted
  • 12 ounces semisweet chocolate chips
  • 1¼ cups heavy cream
  • 1 tablespoon instant espresso
  • 1 teaspoon kosher salt
  • 12 ounces milk chocolate chips
  • ¾ cup heavy cream
  • 1 teaspoon kosher salt
  • 1 vanilla bean, seeds scraped
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon instant espresso
  • Pinch kosher salt
  • 1 tablespoon confectioners' sugar
  • ½ teaspoon instant espresso
  • Chocolate-covered espresso beans
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.