MAKING A MUD PIE RECIPES

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MISSISSIPPI MUD PIE RECIPE - BBC GOOD FOOD



Mississippi mud pie recipe - BBC Good Food image

This indulgent American-style dinner party dessert has layers of Oreo biscuits, brownie, chocolate custard and whipped cream

Provided by Katy Greenwood

Categories     Dessert, Treat

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 10

Number Of Ingredients 12

2 x Oreo biscuits , centres scraped out
100g butter , melted
100g butter
140g dark chocolate , chopped, plus extra for grating
2 medium eggs
140g dark soft brown sugar
25g plain flour
500g pot ready-made vanilla custard
50g dark chocolate
½ tsp vanilla extract
3 gelatine sheets
300ml double cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
  • To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn’t touch the water), or in short bursts in the microwave.
  • In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
  • Pour into the baked biscuit case and return to the oven for 15–20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
  • Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
  • Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
  • Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.

Nutrition Facts : Calories 680 calories, FatContent 50 grams fat, SaturatedFatContent 29 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.8 milligram of sodium

MISSISSIPPI MUD PIE RECIPE - NYT COOKING



Mississippi Mud Pie Recipe - NYT Cooking image

Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, "Baked Explorations," features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer.

Provided by Samantha Seneviratne

Total Time 1 hours 30 minutes

Yield 16 servings

Number Of Ingredients 22

About 15 whole graham crackers
1/4 cup/50 grams granulated sugar
1/2 teaspoon kosher salt
8 tablespoons/114 grams (1 stick) unsalted butter, melted
8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces
6 ounces/170 grams bittersweet chocolate, chopped
1/3 cup/67 grams dark brown sugar
1/3 cup/33 grams Dutch-processed cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3 large eggs, separated
1/2 cup/100 grams granulated sugar
1/4 cup/32 grams all-purpose flour
4 ounces/113 grams bittersweet chocolate, chopped
2 tablespoons/29 grams unsalted butter, cut into pieces
1/2 cup/100 grams granulated sugar
1/4 teaspoon kosher salt
1/4 cup/25 grams Dutch-processed cocoa powder
1/4 cup/28 grams cornstarch
2 cups/480 milliliters whole milk
4 large egg yolks
1 1/2 cups/360 milliliters cold heavy cream

Steps:

  • Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2 1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
  • Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
  • In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
  • Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
  • Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.

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