Mississippi Mud Pie

47

Mississippi Mud Pie

Yield:  9″ x 13″

INGREDIENTS:

 

Crust:

16 ounces whole (cream included) chocolate sandwich cookies (35-40 cookies) such as Oreos, crushed

5 tablespoons unsalted butter, melted

Flourless Chocolate Cake:
4 tablespoons (1/2 stick) unsalted butter
6 ounces good-quality dark chocolate (60-70%), chopped
2 tablespoons plus 1 teaspoon instant espresso powder
1/4 cup strong coffee, at room temperature
1/4 teaspoon salt
1 tablespoon pure vanilla extract
6 large eggs, separated, at room temperature
1 cup sugar

Chocolate Pudding:
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces good-quality dark chocolate (60-70%)

Directions
To Make Crust:
  1. Preheat oven to 300 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
  2. In a food processor, grind cookies to a very fine crumb; you should have about 3 1/2 cups. Put crumbs in a small bowl. Pour melted butter over crumbs and mix with a spatula until well combined.
  3. Press crumb mixture into bottom and sides of prepared pan, leaving about 1/2 inch between top of crust and top of pan. Smooth evenly with the back of a spoon. 
  4. Let crust set in freezer for 10 minutes. Bake in preheated oven for about 10 minutes. Cool.
To Make Flourless Chocolate Cake:
  1. Increase oven temperature to 350 degrees F. Using a double boiler or microwave, melt butter and chocolate together. Set aside to cool.
  2. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla. Set aside.
  3. In the bowl of a standing mixer fitted with a whisk attachment, beat the egg yolks with 1/2 cup of the sugar until mixture is light and almost doubled in volume, about 5 minutes. Add chocolate mixture and beat until just combined. Scrape down sides and bottom of bowl; mix on low for 5 seconds. Add coffee mixture and beat until just combined. Scrape down sides and bottom of bowl; mix on low for 5 seconds.
  4. In a clean bowl with a whisk attachment or electric mixer, beat the egg whites until foamy. Gradually increase speed to high and add remaining 1/2 cup sugar, beating until soft peaks form.
  5. Scoop 1 cup of the egg whites into chocolate mixture. Use a rubber spatula to gently fold in egg whites. After about 30 seconds of folding, add remaining egg whites and continue folding until almost completely combined; work gently and do not overmix.
  6. Pour batter onto cooled cookie crust and bake for 38 to 42 minutes or until cake is set but still jiggles slightly; it may not appear to be completely cooked. Allow to cool completely. Cake will deflate in center and look sunken as it cools. Tightly wrap and refrigerate cake for at least 3 hours or overnight.
To Make Chocolate Pudding:
  1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. Whisking constantly, slowly pour in milk.
  2. In a saucepan over medium heat, bring mixture to a boil, whisking constantly to prevent burning. Boil for 30 seconds; transfer mixture to a medium bowl.
  3. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking for a few more minutes to slightly cool mixture. Let pudding stand for 15 minutes at room temperature. Press a piece of plastic wrap directly onto pudding’s surface to prevent a skin from forming. Chill for at least 3 hours.
To Assemble Pie
  1. Stir pudding to loosen it, then pour it on top of cake, staying inside crust border. Use a spatula to spread pudding into an even layer. Return mud pie to refrigerator for at least 30 minutes. Decorate with whipped cream if desired.

 

 

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