Mud Pie
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Mud Pie
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Mud pie is a Mississippi pie made with a chocolate cookie crust, brownie, chocolate pudding, and whipped cream.
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Ingredients
- 14 oz. chocolate cookies , such as Oreos (about 35 cookies)
- 6 tablespoons salted butter , melted
For the brownie
- ½ cup unsalted butter
- 3 oz. dark chocolate , 70% cocoa, grated
- 3 large eggs , at room temperature
- ⅔ cup caster sugar
- 1 handful pecan kernels , toasted and finely crushed
- 1 tablespoon Strong espresso coffee
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour , sifted
- 2 tablespoons pure cocoa powder , no added sugar
For the pudding
- ⅔ cup caster sugar
- 2 tablespoons cornstarch
- 1 pinch salt
- 1½ cup whole milk
- 2 large egg yolks
- 4 oz. dark chocolate , 70% cocoa, grated
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter
For the filling
- 3 tablespoons very cold heavy cream , minimum 30% fat
- 2 teaspoons vanilla extract
- 6 tablespoons caster sugar
For the decoration
- Finely chopped roasted pecans
- chocolate shavings
Equipment
- food processor
- springform pan , 9 inch 22 cm diameter
- Wire rack
- Non-stick saucepan
- Stand mixer
Instructions
Crust
- Grind the biscuits into a powder with the help of a food processor.
- Transfer the powder to a bowl and add the melted butter and mix until the mixture is smooth.
- Spread this mixture on the bottom and up the sides of a high-sided springform pan.
- Place the pan in the freezer while preparing the brownie.
Brownie
- Preheat the oven to 350 F (180°C).
- In a bowl, melt the butter and chocolate together over a double boiler or in the microwave, stirring every 30 seconds, until melted.
- In a large bowl, whisk together the eggs and sugar vigorously until slightly thickened.
- Beat in the pecans, espresso, vanilla, flour and cocoa powder until well combined.
- Add the melted chocolate mixture and whisk until well combined.
- Remove the pan from the freezer and pour this mixture over the cold crust.
- Bake for 25 minutes or until puffed (the center may still move slightly). Let cool completely on a wire rack for 2 hours.
Pudding
- In a mixing bowl, whisk together milk and egg yolks. Set aside.
- Combine sugar, cornstarch, and salt in a nonstick saucepan, whisking well.
- Pour over milk and egg yolk mixture and whisk to combine.
- Cook mixture over medium heat, whisking constantly, until mixture boils and thickens, about 3 to 4 minutes.
- When mixture begins to bubble and thicken, remove from heat. Add chocolate, vanilla, and butter, and stir until well combined and smooth.
- Pour pudding over cooled brownie layer in pan and let cool for 30 minutes. Then, refrigerate the pan for at least 6 hours or overnight.
Topping
- After 6 hours, in the bowl of a stand mixer, beat the heavy cream, vanilla and sugar on medium to high speed until peaks form.
- Pour this mixture over the top of the pan. Garnish with pecans and chocolate shavings.
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