This yummy pie is a 'mudslide' of chocolatey mocha flavor with its chocolate crumb crust, a layer of chocolate cream filling kissed with coffee, and piled high with mounds of cocoa-infused whipped cream garnished with chocolate sprinkles.

Chocolate Mudslide Pie

Chocolate Crumb Crust:

1 1/2 cups chocolate wafer crumbs
1/4 cup unsalted butter, melted

 

Filling:

1 (8-ounce) package semisweet chocolate baking bars, broken up

1 teaspoon instant coffee granules

1 teaspoon water

3/4 cup sour cream

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup powdered sugar

1/4 cup unsweetened baking cocoa

1 1/2 cups heavy or whipping cream

2 tablespoons chocolate sprinkles (optional)

1. For Chocolate Crumb Crust: Combine crumbs and melted butter; press evenly in a 9-inch pie plate.
2. Bake at 325°F (160°C) for about 6 minutes. Cool completely before using.
3. For Filling: In a small saucepan over low heat, melt semisweet chocolate; cool 10 minutes.
4. In a small bowl, dissolve instant coffee in water. Add sour cream, sugar and vanilla; stir until sugar is dissolved. Blend in melted chocolate. Spread in prepared crust; set aside.
5. In a small mixer bowl, beat powdered sugar, cocoa and heavy cream until stiff peaks form. Mound mixture on top of chocolate layer. Garnish with chocolate sprinkles, if desired.

Makes 1 (9-inch) pie; serves 6 to 8.