American Pie Council

California Mudslide Pie

2008 APC Crisco® National Pie Championships
Amateur Division First Place
Criscoý Classic Chocolate Category
California Mudslide Pie
Patricia Lapiezo
La Mesa, California

3 cups all purpose flour
1 1/4 cups Crisco® shortening
1 tsp. salt
5 Tbsp. ice water
1 Tbsp. vinegar
1 egg, slightly beaten

Preheat oven to 400 degrees. Combine flour and salt in a large bowl. Cut in
shortening. In a small bowl, combine egg, water and vinegar. Gradually add
liquid to flour mixture until dough comes together. Refrigerate one hour. Roll out
one-half dough to fit a 10-inch deep pie pan. Crimp edges and prick bottom and
sides with a fork. Line with foil and fill with pie weights. Bake for 10 minutes.
Remove weights and bake an additional 10-15 minutes or until browned. Cool

Brownie/Chocolate Bottom
9-oz. high quality bittersweet chocolate
1/2 cup unsalted butter
1 1/2 cups granulated sugar
4 large eggs
1 tsp. vanilla
3/4 cup plus 2 Tbsp. flour
1/2 tsp. salt
3 oz. semisweet chocolate, chopped
1/4 cup heavy whipping cream

Preheat oven to 350 degrees. Spray a 9" pie dish and an 8" square baking pan
with nonstick spray. In a medium saucepan over low heat, stir together
chocolate and butter until completely melted. Cool slightly. Beat in sugar.
Whisk in eggs, one at a time, until completely blended. Stir in vanilla. Fold in
flour and salt. Divide batter in half and spread in prepared pans. Bake both pans
together in oven until done, or approximately 15 minutes for the 9" dish and 25
minutes for the 8 square pan. Test with a toothpick. Cool completely.
Take the brownie baked in the pie dish and place in the bottom of crust, trimming
to fit if necessary. Set aside while preparing filling. Heat the 3 oz. chocolate and

California Mudslide Pie
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whipping cream in microwave until melted. Stir and spread over brownie.
Refrigerate while preparing filling.

Chocolate Filling
2 cups heavy whipping cream
1/4 tsp. instant espresso powder
8 oz. semisweet chocolate, chopped
1/3 cup caramel ice cream topping
Place chopped chocolate in a medium bowl. Heat 1/2 cup whipping cream and
espresso until it just simmers. Pour over chocolate and let sit for 5 minutes. Stir
until smooth. In another bowl, beat the remaining whipping cream until soft
peaks form. Fold in half of the cream. Beat the remaining cream until stiff. Fold
in whipped cream. Spread ? over brownie. Halfway from the center of pie to the
edge, make a 1/2 inch wide indentation in filling. Fill with caramel topping. Top
with remaining chocolate filling. Prepare topping.

2 cups brownie chunks
6 oz. semisweet chocolate
2/3 cup heavy whipping cream
2 – 1.4 oz. Skor candy bars, chopped
Caramel topping
Cut the square brownie into chunks. In a saucepan, heat the cream and
chocolate until melted. Stir in reserved brownie chunks and chopped candy bars.
Spread over top of pie. Drizzle with caramel topping. Decorate edge of pie with
sweetened whipped cream and sprinkle with chocolate shavings, if desired.
Refrigerate 4 hours. Keep refrigerated.