Mississippi Mud Pie

Happy New Year! To kick off the new year, I’m sharing a challenge recipe with you that Shelby and I made last week. This recipe has three different layers of chocolate. Great start. Be warned though, this is not easy. It takes a long time to make, and is quite complicated. But it tastes so good, it’s worth the effort! Especially for chocolate lovers.

Shelby and I made four things the night we made this pie, and as a result we ran a little short on ingredients… whoops. So we ended up halving the flourless chocolate cake layer, and after making the entire cake, we had half the pudding leftover. So, the recipe I am sharing with you today is the recipe we made with my suggestions. If you would like to make the original, head on over to Cooking Classy. We decreased the Oreo crust, since the amount of Oreos required seemed excessive. We also had no whipping cream, and neither of us like whipped cream, so we cut out that layer entirely, making this cake three layers of pure, unadulterated chocolate heaven.

Mississippi Mud Pie

adapted from Cooking Classy

Ingredients

Crust

24 Oreo cookies

3 tbsp unsalted butter, melted

Flourless Chocolate Cake

3 oz  (1/2 cup) bittersweet chocolate chips or chopped chocolate

2 tbsp unsalted butter

2 tbsp water

1.5 tsp unsweetened cocoa powder

1/4 tsp salt

1 tsp vanilla extract

1/4 cup brown sugar

1/4 cup granulated sugar

Chocolate Pudding

6 tbsp granulated sugar

3 large eggs, room temperature, separated

1/4 cup unsweetened cocoa powder

4 tbsp cornstarch

1/4 tsp salt

2 egg yolks

1 1/4 cups milk (I used fat-free)

2 tbsp unsalted butter

1/4 cup bittersweet chocolate chips or chopped chocolate

1 tsp vanilla extract

Directions

For the crust, preheat the oven to 300˚F and grease a 9-inch springform pan. For the crust, crush the Oreo cookies into fine crumbs and combine with melted butter. Press the mixture into the bottom and sides of the springform pan and press into an even layer along the bottom and up the sides of the pan. Chill in the freezer for 10 minutes, then bake for 10 minutes. Remove and allow to cool.

For the flourless chocolate cake, increase the oven temperature to 350˚F. Melt the chocolate chips and butter in the microwave at 50% power in 30 second intervals until melted and smooth. In a separate bowl, whisk together water, cocoa powder, salt, and and vanilla. In an electric mixer with a whisk attachment (I used my new KitchenAid!!!), whip the yolks with the brown sugar until pale and fluffy. At water mixture and blend until combined. In a clean mixer bowl (it has to be clean or the egg whites won’t whip!) whip the egg whites until foamy, then increase the speed while slowly adding in the granulated sugar until soft peaks form. Fold the egg white mixture into the yolk/chocolate mixture until just combined. Pour mixture into the cooled crust and bake for 25-30 minutes, until the cake is just set. Remove from oven and allow to cool completely.

For the pudding, in a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt. Stir in egg yolks and mix until combined. Whisk in the milk, and bring the whole mixture to a boil over medium heat, stirring constantly. Allow to boil for 30 seconds, then remove from heat and pour into bowl. Add the butter, chocolate chips, and vanilla and stir until combined. Allow to cool at room temperature for a bit, then cover with plastic wrap pressing on the top to prevent a skin from forming, and refrigerate for a couple hours or overnight.

To assemble the pie, spread the pudding evenly over the top of the cake. Chill the finished product in the refrigerator for at least 30 minutes, the longer the better, until the pudding is set. Cut into slices and enjoy!

Print

Note: We were impatient and cut the cake before it was finished chilling, which is why the pudding went all over the place, so sorry about the pictures, but it tasted amazing!

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Here’s the cake layer!

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Complete with pudding layer!

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Ahhh delicious chocolate 🙂

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2 thoughts on “Mississippi Mud Pie

  1. Charisma says:

    Mmm that looks soo good!

  2. […] them was this shortbread recipe from The Cookbook Chronicles. We made this the same day we made the Mississippi Mud Pie, since it only took about five minutes to whip together. Since we were making three other things […]

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