Recipes

No-Bake Espresso Mud Pie

Turn your oven off for a slice of heaven
5 Ratings
100% would make again
No-Bake Espresso Mud Pie Recipe
Photo: Rachel Vanni/Tasting Table

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.

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."

No-Bake Espresso Mud Pie

Recipe from the Tasting Table Test Kitchen

Yield: One 9-inch pie

Prep Time: 30 minutes, plus 4 hours chilling time

Cook Time: N/A

Total Time: 30 minutes, plus 4 hours chilling time

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

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.

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