Irish Cream Coffee Mud Pie

Irish Cream Coffee Mud Pie: a coffee turned into a pie? Chocolate cookie crust, a flourless chocolate whiskey cake, a layer of chocolate espresso pudding, an Irish cream chocolate mousse, topped off with a sweet whipped cream – it’s a chocoholic’s dream!

I used to make some pretty epic mud pies in Nana’s backyard when I was a kid.

There were these awesome, huge hedges that surrounded our yard that made for a great play area. I remember taking her old, rejected pots and pans out back and “cooking” up a storm, pulling my ingredients from the ground and trees surrounding me, empty paint cans serving as my stove top.

Can you imagine? Did any of you do the same thing?

Little did I know I’d be making real pies both as my profession and hobby as an adult. Surprise!

There was definitely nothing like this Irish Cream Coffee Mud Pie coming out of my little peewee kitchen, though.

Irish Cream Coffee Mud Pie

I can’t help but sing “Lucky” by Britney Spears whenever I look back at these photos. I felt the idea behind the pie warranted St. Patrick’s Day decor, but it’s really got me to thinking while I write this post.

Ironically, the lyrics in the song are rather sad, and it actually used to make me tear up listening to it.

But unlike the starlet in the song…I AM lucky.

Lucky to be where I am today: with my health, a good job, a loving husband, a home to call mine, and the cutest puppy in the whole world, among so many other things. I, like so many others, often dwell on the things I don’t have versus the things I do have.

(Lucky I still have some of this pie in my fridge.)

It’s so easy to take things for granted.

This past week, I was on vacation in the Carolinas with Mr. Crumby, one of my best friends, and her beau. It was stunningly beautiful, especially to someone who’s lived on flat land her entire life. The green valleys, the snowy mountain peaks, the icicles dripping from the sides of the mountain, more prominent as we went higher and higher.

When we reached our cabin, I promptly made my first snow angel.

The next day, we went to the ski resort at the top of the mountain. When we got to base camp, I had to catch my breath, and not just because the air was thinner. I drank in the sights with my eyes, not wanting to miss a single detail, from the foggy peak to the multicolored people zooming and tumbling down the slopes.

Later on that day, I was one of the people tumbling down the easiest of the slopes. We rented snowboarding equipment, which is a winter sport I’ve clearly never tried.

It had been a very dreary day, and the fog that had been at the top of the mountain had pretty much enveloped the whole thing by the time my hubby and I geared up and hopped on the ski lift. Visibility was crap, and for a rather unbalanced newbie snow-bunny like myself…

In short, I was terrified. To the point that I started crying out of frustration when I fell for what seemed like the hundredth time, and I was barely more than a few hundred feet from where we started.

We both made it down only once that day, due to the fact that it took so long on our first run, it was super crowded on account of it being ’80s Weekend, and the ever-present fog that wouldn’t go away was getting thicker as the day wore on.

My pride was severely injured, but I didn’t take into account that at least I didn’t get hurt physically, unlike numerous other people I had seen get dragged off the mountain that day, who went home with much more than few bruises and a sore ego.

When we went back a couple of days later, the weather was clear, my nerves were strong, and even though I was achy as hell, I made it up multiple times that day, feeling more and more confident in myself as I came surfing down the slope mostly without falling.

Coming home was bittersweet. Knowing we were leaving behind impending snow for the balmy temps of Florida saddened me, but I was instantly grateful to strip off my heavy jacket and snuggle my puppy in my arms after the long week.

Little things like that are the ones you don’t really think about. The grass is always greener…until you return to your own yard.

Ugh. I’m choking on my own sap, here. PIE.

This week’s Sunday Supper is allllll about pie, both sweet and savory. I never would have looked at a quiche as a pie, but then again, I once had a hard time seeing how mud pie is a pie.

Until this boozy little fella came along. Yep, Irish Cream Coffee Mud Pie. It’s a thang. It’s a pie thang.

You start with a chocolate cookie crust – Oreo is the way to go. Then you bake in a flourless chocolate whiskey cake, because it’s rich and thick and serves as one hell of a base.

A layer of homemade dark chocolate espresso pudding comes next, because what’s Irish coffee without some kind of coffee? Two fluffy layers top it off – one a mousse with Irish cream, the other a light Irish whipped cream.

What makes it Irish?

Bailey’s, of course!

Irish coffee is a blend of coffee, whiskey, and brown sugar, and it’s usually crowned with some whipped cream, so why wouldn’t I treat this mud pie the same way?

The only difference between this pie and the coffee? I can down a slice of this much faster than a cup of that.

Temperature differences, you know. Don’t take your taste buds for granted, either!

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Irish Cream Coffee Mud Pie

Coffee turned into pie? Chocolate cookie crust, a flourless chocolate whiskey cake, a layer of chocolate espresso pudding, an Irish cream chocolate mousse, topped off with a sweet whipped cream – it’s a chocoholic’s dream!

3.95 from 19 votes

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Course: Dessert

Cuisine: American, Irish

Keyword: coffee pie, irish cream pie

Prep Time: 1 day day

Cook Time: 55 minutes minutes

Chilling Time: 8 hours hours

Total Time: 1 day day 55 minutes minutes

Servings: 12

Calories: 908kcal

Author: Erica

Ingredients

Chocolate Cookie Crust

• ▢ 40 chocolate sandwich cookies
• ▢ 6 tablespoons unsalted butter melted

Flourless Chocolate Whiskey Cake

• ▢ 6 ounces bittersweet chocolate chopped
• ▢ ¼ cup unsalted butter
• ▢ ¼ cup whiskey or water
• ▢ 1 tablespoon cocoa powder
• ▢ 1 tablespoon vanilla extract
• ▢ Pinch kosher salt
• ▢ 6 eggs separated, at room temperature
• ▢ ½ cup dark brown sugar
• ▢ ½ cup granulated sugar

Chocolate Espresso Pudding

• ▢ ¾ cup granulated sugar
• ▢ ⅓ cup cocoa powder
• ▢ ⅓ cup cornstarch
• ▢ 3 tablespoons espresso powder
• ▢ ¼ teaspoon kosher salt
• ▢ 4 egg yolks
• ▢ 2 ½ cups milk
• ▢ 3 tablespoons unsalted butter
• ▢ 3 ounces dark chocolate chopped
• ▢ 2 teaspoons vanilla extract

Chocolate Irish Cream Mousse

• ▢ 6 ounces dark chocolate chopped
• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ 2 tablespoons Irish cream optional

Irish Whipped Cream

• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ 2 tablespoons Irish cream optional

Instructions

Chocolate Cookie Crust

• Preheat oven to 300 degrees F. Butter or spray a 10-inch springform pan; line pan with parchment paper and butter or spray parchment.
• Pulse cookies in a food processor to very fine crumbs. Transfer to a bowl, then add melted butter and stir until well combined.
• Pour crust mixture into prepared pan, pressing evenly with the back of a spoon into bottom and up sides, leaving about ½ inch between the top of the crust and top of the pan. Transfer to freezer 10 minutes, until crust is set.
• Transfer pan to oven and bake 10 minutes, until dry to the touch. Allow to cool. Increase oven temperature to 350 degrees.

Flourless Chocolate Whiskey Cake

• Place butter and chocolate in a microwave-safe bowl (or set over double boiler). Heat in 30-second increments until melted, then stir to combine. Whisk in whiskey (or water), cocoa powder, vanilla, and salt; set aside.
• In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks with brown sugar for about 5 minutes, until light and almost doubled in volume. Add chocolate-whiskey mixture and beat until just combined, scraping down sides and bottom of the bowl as necessary.
• In a separate, clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add granulated sugar, beating until soft peaks form.
• Transfer 1 cup egg white mixture to chocolate mixture and gently fold in with a spatula to combine. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix.
• Pour into cooled crust and bake 35-40 minutes at 350, until cake edges are set but still jiggles slightly in the center. Transfer to a wire rack to cool completely. Wrap with plastic wrap and refrigerate 3-24 hours.

Chocolate Espresso Pudding

• In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, espresso powder, and salt. Add egg yolks and whisk until combined, creating a thick paste. Slowly add milk, whisking constantly.
• Set saucepan over medium heat and bring mixture to a boil, whisking constantly. Boil for 30 seconds (mixture should begin to thicken,) then immediately remove from heat. Add butter, chopped chocolate, and vanilla, whisking until combined.
• Let stand at room temperature for 15 minutes, then press plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, about 3 hours. Using an offset spatula, spread pudding to form an even layer on top of the cooled cake. Transfer back to refrigerator for 30 minutes.
• Chocolate Irish Cream MousseIn a microwave safe bowl, melt chocolate and ½ cup heavy cream in 30-second intervals. Stir to combine, adding sugar and Irish cream; allow to cool to room temperature.
• In the bowl of an electric mixer fitted with a whisk attachment, beat cream until soft peaks form, about 1 minute. Beat in chocolate mixture ⅓ at a time, until fluffy.
• Spread on top of chilled pudding layer, then return to refrigerator for at least 1 hour.

Irish Whipped Cream

• In the bowl of an electric mixer fitted with a whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and slowly drizzle in Irish cream, whisking until stiff peaks form.
• Spread whipped cream over chilled cake. Garnish with shaved chocolate. Refrigerate for 30 minutes minimum, then unmold cake and serve immediately.

Notes

Recipe adapted from Martha Stewart.

There has been some concern over the amount of cake batter and pudding that this recipe makes. I personally made this the first time following Martha’s recipe, then a second time to create this and it worked flawlessly both times in a 9″ springform pan. However, I’ve added this addendum to suggest using a 10″ pan to address the worried comments I’ve gotten.The flourless cake does spring up to the top fairly high, but it sinks back down under the weight of the pudding, and when the whole pie is done it will reach the very top of the pan.

Nutrition

Calories: 908kcal | Carbohydrates: 89g | Protein: 11g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 240mg | Sodium: 315mg | Potassium: 551mg | Fiber: 5g | Sugar: 63g | Vitamin A: 1265IU | Vitamin C: 0.2mg | Calcium: 152mg | Iron: 8mg

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