Mississippi Mud Pie Recipe
Mississippi Mud Pie Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 232
- Fat: 10.9 g
- Carbohydrates: 9.8 g
- Sugar: 1 g
- Sodium: 192 mg
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 99 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Treat your guests with a delectable and scrumptious pie after the dinner by serving Mississippi Mud Pie in front of them. You can also serve it along with ice-cream. The recipe does not require a number of tools to be used in the making process and is very easy to make. Therefore, one can really create a delicious pie by using ingredients that are easily available in the market.
Ingredients
- Chocolate wafer cookies (about half a 9-ounce package): 25
- Pecan halves, plus more for garnish: ½ cup
- Unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces: 4 tablespoons
- Sugar: ⅔ cup plus 1 teaspoon
- Unsweetened cocoa powder: ⅓ cup
- Cornstarch: ⅓ cup
- Salt: ¼ teaspoon
- Milk: 2½ cups
- Egg yolks: 4 large
- Pure vanilla extract: ½ teaspoon
- Heavy cream: ½ cup
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Take wafers and pecans and put them into the food processor. Grind them well until they crumbs are formed.
- Now add melted butter and process them until the mixture gets moistened.
- Pour the mixture into the pie plate and press it using anything smooth. Using the base of the measuring cup can be a good option. Now bake until it becomes fragrant. Estimated time is 8 to 10 minutes.
- Allow it to cool.
- Take a medium sized bowl and place a fine-mesh sieve over it. Set aside.
- Take a saucepan and mix together ⅔ cup sugar, cocoa powder, cornstarch, and salt. Now put the mixture, one tablespoon at a time, in milk and whisk well with each addition.
- Make sure you incorporate the cornstarch too. Now whisk in egg yolks and mix them well.
- Place the mixture over the medium fire/heat and keep on whisking constantly. Wait for the first big bubble to form. When it does, put the heat to low level. Do not stop whisking and keep the process going for 1 minute.
- Remove the mixture from heat and pour into the already prepared bowl using sieve. Now stir in vanilla and 2 tablespoons of cold butter.
- Pour the pudding into the crust and place a plastic paper on the top of the surface, in order to avoid hard skin to form on the top.
- Place it into the refrigerator and allow it to chill. It should remain in there for at least 2 hours to 1 complete day before serving.
- Before you serve it, make sure you mix together cream, remaining teaspoon sugar, and remaining teaspoon vanilla and beat them well until soft peaks are formed on the top.
- Pour the mixture over the pie and can be garnished by sprinkling pecans over it.
: 25 Pecan halves, plus more for garnish: ½ cup Unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces: 4 tablespoons Sugar: ⅔ cup plus 1 teaspoon Unsweetened cocoa powder: ⅓ cup Cornstarch: ⅓ cup Salt: ¼ teaspoon Milk: 2½ cups Egg yolks: 4 large Pure vanilla extract: ½ teaspoon Heavy cream: ½ cup Instructions Preheat the oven to 375 degrees Fahrenheit. Take wafers and pecans and put them into the food processor. Grind them well until they crumbs are formed. Now add melted butter and process them until the mixture gets moistened. Pour the mixture into the pie plate and press it using anything smooth. Using the base of the measuring cup can be a good option. Now bake until it becomes fragrant. Estimated time is 8 to 10 minutes. Allow it to cool. Take a medium sized bowl and place a fine-mesh sieve over it. Set aside. Take a saucepan and mix together ⅔ cup sugar, cocoa powder, cornstarch, and salt. Now put the mixture, one tablespoon at a time, in milk and whisk well with each addition. Make sure you incorporate the cornstarch too. Now whisk in egg yolks and mix them well. Place the mixture over the medium fire/heat and keep on whisking constantly. Wait for the first big bubble to form. When it does, put the heat to low level. Do not stop whisking and keep the process going for 1 minute. Remove the mixture from heat and pour into the already prepared bowl using sieve. Now stir in vanilla and 2 tablespoons of cold butter. Pour the pudding into the crust and place a plastic paper on the top of the surface, in order to avoid hard skin to form on the top. Place it into the refrigerator and allow it to chill. It should remain in there for at least 2 hours to 1 complete day before serving. Before you serve it, make sure you mix together cream, remaining teaspoon sugar, and remaining teaspoon vanilla and beat them well until soft peaks are formed on the top. Pour the mixture over the pie and can be garnished by sprinkling pecans over it. 3.2.1284
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