Cuisine de Richmond, Richmond

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  • Mudslide Pie
    Mudslide Pie
    by b1bob

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    Mudslide Pie (Jefferson Hotel recipe)

    by b1bob Updated Jun 18, 2006

    3.5 out of 5 starsHelpfulness

    Nonstick vegetable coating
    40 Oreo cookies finely ground
    6 tablespoons butter, melted

    3 ounces coffee liqueur
    1/2 cup whipping cream
    1/2 cup butter
    32 Oreo cookies ground
    1 pound milk chocolate, melted
    2: 8 ounce cartons frozen nondairy whipped topping, thawed

    2 cups whipping cream
    2 ounces Irish cream liqueur
    2 tablespoons chocolate syrup

    Crust: Preheat oven to 350°. Lightly spray a 10" springform pan with nonstick vegetable coating. In a medium bowl, mix cookie crumbs with melted butter. Pack over bottom of prepared pan. Bake in preheated oven 6 minutes. Set aside to cool.

    Filling: In medium saucepan, bring liqueur, cream, and butter to a boil. Remove heat and mix in cookie crumbs. Fold in melted chocolate. When thoroughly incorporated, fold in whipped topping. Pour into cooled pie crust, filling pan to the top and spreading evenly. Freeze for 90 minutes

    Icing: Whip cream until very stiff; fold in liqueur and syrup. Remove rim from springform pan. Spread icing evenly over top and sides. Refrigerate at least 20 minutes before serving.

    Mudslide Pie

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