Homemade Mississippi Mud Pie
The first time I looked up a recipe to make a Mississippi Mud Pie I just saw the length of ingredients and effort and thought it was very difficult. Believe me, it’s not! Yes, the recipe seems long but this pie has really basic layers.
Learning how to prepare the layers will help you for making this dessert and for many other recipes that call for a cookie crust, homemade brownies or even chocolate custard - all simple aspects you can serve individually with fresh fruits or together as a Mississippi Mud Pie.
I like to make this recipe one day before I’ll serve it because the more you leave the layers to combine in the refrigerator, the better the pie becomes. There are many topping options that combine great with this pie. Some examples are chocolate sauce, caramel sauce, nuts, sliced strawberries or just cinnamon.
Ingredients:
For the crust:
- 300 g of chocolate cookies
- 100 g of butter, melted
- A pinch of salt
For the brownie:
- 100 g of Dark Chocolate Chips, melted
- 2 eggs
- ½ cup of brown sugar
- ½ cup of white sugar
- ½ cup of all purpose flour
- ¼ cup of Rainforest cocoa powder
- ¼ cup of vegetable oil
- 2 tbsp of butter
- 2 tbsp of black coffee, brewed
- A pinch of salt
For the chocolate custard:
- 80 g of Truffle Chocolate
- 1/3 cup of whole milk
- 1 egg yolk
- 3 tbsp of white sugar
- 2 tbsp of butter
- A pinch of salt
For the topping:
- 1 cup of heavy whipping cream, cold
- 2 tbsp of powdered sugar
Instructions:
For the crust:
- Place the chocolate cookies into a food processor to get little crumbs. If you don’t have one, it’s fine, place the cookies in a resealable bag and crush them with a rolling pin.
- Add the cookie crumbs, pinch of salt and melted butter into a bowl. Stir to coat the crumbs with the butter.
- Using a 9-inch pan or any medium size baking pan, previously lines with parchment paper, add the cookie crumbs and press them down as even as possible to create the crust.
- Set aside to make the brownie batter.
For the brownie:
- Preheat the oven to 180 degrees C.
- In a large bowl, add in eggs, both kind of sugar, butter, vegetable oil, black coffee and pinch of salt. Stir well to combine all the ingredients, you can do this with an electric mixer or by hand with a whisk.
- Pour in the melted chocolate, make sure is not too hot, you want it room temperature. Stir again to incorporate.
- Sift into the bowl the all-purpose flour and cocoa powder. Don’t skip the sifting or you might end with lumps in the batter.
- Using a spatula, fold in the dry ingredients into the batter until you can’t see the flour. You’ll get a thick chocolate batter.
- Pour the brownie batter into the chocolate cookie crust.
- Bake for 20 to 25 minutes. Don’t over bake or the brownie will end too dry.
- When ready, set aside to cool down before adding the next layer.
For the chocolate custard:
You can start making your custard while the brownie is in the oven!
- In a small saucepan, over low heat, add the milk and sugar. Stir for about 3 minutes until warm.
- In a medium bowl, whisk the egg yolk.
- Take the saucepan off the heat and slowly, add in the warm milk into the bowl with the yolk. Don’t combine the ingredients too fast or the heat could cook the egg yolk.
- When combined, return the mixture into the saucepan and place it over low heat again.
- Whisk constantly until it thickens, this will take about 2 minutes.
- Remove from heat, add in the Truffle Chocolate, butter and pinch of salt.
- Stir until all the ingredients are combined. The heat from the milk mixture will melt the chocolate.
- Cover the custard with some plastic film, slightly touching the custard, and refrigerate for at least 15 minutes.
- Assemble the next layer of the pie adding the chocolate custard on the cooled down brownie. Use a spatula to make it even and place it in the refrigerator for at least 6 hours.
For the topping:
- In a large bowl, add your cold heavy whipping cream and 2 tbsp. of sifted powdered sugar.
- Mix using an electric mixer until the cream can hold peaks.
- Take the pie out of the refrigerator and decorate with the cream and some cookie crumbles.
To serve:
Store the pie in the refrigerator to keep it cold. Cut with a sharp knife and clean the knife after each cute for a better looking piece!
