Chocolate Mudslide Pie

This yummy pie is a 'mudslide' of chocolaty mocha flavor with a chocolate crumb crust filled with coffee-kissed chocolate cream piled high with mounds of cocoa-infused whipped cream and a garnish of chocolate sprinkles.

Recipe Ingredients:

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)

Cooking Directions:

1. For Chocolate Crumb Crust: Combine crumbs and melted butter; press evenly in a 9-inch pie plate.
2. Bake in a preheated oven 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 8 servings.