Mississippi Mud Pie
I saw this interesting pie on Cook’s Country but elected to look around for other recipes and see which I liked the best. This is a combination of a couple of my finds and a tweak of my own. I also found out that the “chocolate wafer cookies” called for in the recipe are hard to find and expensive (saw one box of 30 for just $20!!) so I bought a bag of chocolate Oreos scraped the chocolate filling off and used them. It worked good, I think. Check it out for yourself.
25 crushed chocolate wafer cookies (5 1/2 ounces), broken into coarse pieces
4 tablespoons unsalted butter, melted
4 ounces bittersweet chocolate , chopped fine
3 tablespoons unsalted butter, softened
3 tablespoons vegetable oil
1 1/2 tablespoons Dutch-processed cocoa powder
2/3 cup packed (4 2/3 ounces) dark brown sugar
2 Tbs of Expresso Coffee(optional)
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons all-purpose flour
8 ounces milk chocolate , chopped fine
4 egg yolks
2 Tbs of Expresso coffee (optional)
2 cup heavy cream, divided 3/4 cooked in custard and 1 1/4 chilled and whipped with
2 tablespoons Dutch-processed cocoa powder
4 tablespoons confectioners’ sugar, divided
1/8 teaspoon salt
10 chocolate wafer cookies (2 ounces), crumbled
2 tablespoons confectioners’ sugar
1 tablespoon Dutch-processed cocoa powder
1/8 teaspoon salt
2 tablespoons unsalted butter , melted
- Preheat oven to 325 degrees. Prepare butter – soften and melt as prescribed for the layer.
- Mix crust ingredients until crumbly and then using a 1 cup measuring cup, press into the pie plate. Place on the center rack and bake for 15 minutes. crust should be hard to the touch. Allow crust to cool.
- Add the filling layers dry ingredients to your mixer and mix until well blended. Add wet ingredients – oil, vanilla, coffee and eggs – one at a time. mix until smooth. Pour over cooled crust and smooth. Place in oven and bake for 30-35 minutes, rotating the pie once at 15 minutes.
- Start doing the clean toothpick test at 25. When clean, remove from oven and allow to cool for 1 hour on a wire rack and then 2 hours in the refrigerator.
- The mouse layer has two parts:
Part 1 – Making the custard and the whipped cream. In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in salt. chocolate. cocoa powder and vanilla until mixed well and the chocolate has melted. Strain into a bowl; chill until cool.
Part 2 – With an electric mixer, with a chilled bowl, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled chocolate custard mixture, then gently fold in the rest with a rubber spatula. Spread the mouse over the filling layer in the cooled mud pie crust. Any left over mouse can be put into small bowls and refrigerated. Chill pie and any left over mouse for ~ 30 minutes.
- While the mouse layer is chilling in the fridge prepare the topping. In a separate smaller bowl, mix together the crushed cookies, sugar, coco powder, salt and butter. Mix just until the white is mixed in and the topping is crumbly. Sprinkle topping over mouse layer.
Enjoy your Mississippi Mud Pie.