Mississippi Mud Pie
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Mississippi Mud Pie
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Mississippi Mud Pie has a firm, crunchy, and buttery crust plus a luscious, creamy, smooth, and chocolatey filling
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Ingredients
For the crust:
- 25 chocolate wafer cookies (6 ounces, or about 1 1/2 cups crumbs)
- 1/2 cup pecan halves
- 4 tablespoons unsalted butter, melted
For the filling:
- 2/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 4 large egg yolks
- 1/4 teaspoon vanilla extract
- 2 tablespoons cold unsalted butter, cut into small pieces
For the topping:
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1/4 teaspoon vanilla extract
- Coarsely chopped pecans, for garnish
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Instructions
For the crust:
- Preheat oven to 375 degrees F. In the bowl of a food processor, process wafer and pecans until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch pie plate. Chill in freezer for 10 minutes, or until mixture is firm. Bake for 8-10 minutes. Transfer to a wire rack and let cool completely.
For the filling:
- In a medium saucepan combine sugar, cocoa, cornstarch, salt. Whisk in milk. Heat mixture over medium-high heat, stirring constantly, until thick and bubbling, about 7 minutes.
- Whisk egg yolks in a medium bowl. Slowly whisk half of hot milk mixture into egg yolks until thoroughly combined. Pour mixture back into saucepan and cook over medium heat, stirring constantly, until mixture returns to a boil. Pour mixture through a fine sieve into a large bowl. Stir in vanilla and butter, 1 piece at a time, until completely smooth.
- Pour mixture into cooled crust and smooth the top. Cover the surface with plastic and refrigerate for at least 4 hours or overnight.
For the topping:
- With an electric mixer beat the cream, sugar, and vanilla until soft peaks form. Spread whipped cream over pie. Sprinkle with pecans and serve.
Notes
- From Pies and Tarts
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