Frozen Mudslide Pie

This is an easy coffee flavored, creamy pie that will really hit the spot on a warm summer day.  Make sure to thaw the pie for 30-40 minutes before serving or else you will have a difficult time cutting into this mudslide pie dream.


1 package Pamela’s simple bites gluten-free extreme chocolate mini cookies

6 T unsalted butter

6 oz semi-sweet chocolate morsels plus 2 additional tablespoons, divided

1 tsp freeze dried coffee

1 tsp hot water

3/4 c sour cream

1/2 c granulated sugar

1 tsp vanilla extract

1 1/2 c heavy whipping cream

1 c confectioners sugar

1/4 c Hershey’s cocoa

Melt butter and set aside.  Pulse cookies in food processor until crumbs and then add butter and pulse to combine.  Press crumbs in the bottome of a 9-inch pie plate.  Melt 1 c morsels in small saucepan over lowest possible heat.  When morsels begin to melt, remove from heat and stir.  Return to heat for a few seconds at a time stirring until smooth.  Remove from heat and cool 10 minutes.  Combine coffee and water in medium bowl.  Add sour cream, granulated sugar and vanilla.  Sir until dissolved.  Stir in melted chocolate until smooth and then spread into crust.  Chill in refrigerator.  Beat cream, powdered sugar and cocoa in small bowl until stiff peaks form.  Spread over chocolate layer and sprinkle with remaining morsels.  Freeze at least 6 hours.


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