Sunday, February 9, 2025

Mississippi Mud Pie

 I  never had a Mississippi Mud Pie until I watched someone making it on a PBS cooking show. Unlike the original most people in the South are used to, this version uses a mousse topping as opposed to chocolate ice cream. However, after baking and cooling the middle layer, if you like, you could slather on the ice cream. You could also, if you're of the mind to, make a thick chocolate pudding but I think the mousse is best. This recipe is best cooked in stages and if you follow the stages, it will come together much easier!

CRUST FIRST!

  • 25 Nabisco Famous Chocolate Wafers, processed to fine crumbs (if you can't find these, you can use any crispy chocolate cookie)
  • 4 tbsp unsalted butter, melted

  1. Pulse 4-6 times in the processor and press into a pie plate.
  2. Bake for 15 minutes at 325 degrees.
  3. Remove and cool

FILLING #1= THE BROWNIE MUD
  • 4 oz bittersweet chocolate 
  • 3 tbsp unsalted butter
  • 3 tbsp vegetable oil
  • 1 1/2 tbsp dutch processed cocoa powder
Melt the above together in a microwave at 50% power for 1-1 1/2 minutes, checking frequently.
In another bowl, mix together:
  • 2/3 cups dark brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1/4 tsp salt
Add the chocolate mixture (cooled) into the batter and then add:
  • 3 tbsp All Purpose flour
Whisk again and pour into the crust, bake at 325 for 15 minutes.
Remove and cool on the countertop for 1 hour before placing in the fridge to chill for another hour

FILLING #2=THE MOUSSE TOPPING
  • 1 cup CHILLED heavy cream (with 3 tbsp set aside in small bowl)
  • 2 tbsp confectioner sugar
  • 2 tbsp dutch processed cocoa
  • 1/8 tsp salt
  • 6 oz milk chocolate, chopped and melted, cooled to 90-95 degrees but no warmer or it will melt the cream
  1. Place the 3 tbsp cream, confectioner sugar, 2 tbsp cocoa and salt into the small bowl together and stir. 
  2. Warm in microwave for just a few seconds and stir until well melted together, cool to room temp.
  3. Pour into the stand mixer.
  4. Add the well-chilled cream and whip all together to stiff peaks (note: you can use gelatin if you need to, just be sure to let it cool first)
  5. Add 1 cup of the cream mixture to the bowl with the melted milk chocolate to temper
  6. Add the milk chocolate to the rest of the cream using the folding method.
CRUMBLED DECORATIVE TOP
Take 10 wafers and crumble them into large bits
mix in a bowl with:
  • 2 tbsp confectioner sugar
  • 1 tbsp dutch cocoa
  • 1/8 tsp salt
  • Toss together then add:
  • 2 tbsp melted butter
  1. Toss together until glossy and coated.
  2. Place on a parchment-covered tray and bake for 10 minutes at 325.
  3. Cool before placing atop of pie.
  4. Chill the entire pie in the fridge for a minimum of 3 hours or overnight.























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