MISSISSIPPI MUD ICE CREAM RECIPES

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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.

BEST MISSISSIPPI MUD PIE RECIPE - HOW TO MAKE MISSISSIPPI ...



Best Mississippi Mud Pie Recipe - How To Make Mississippi ... image

Chocolate, whipped cream, and graham cracker lovers, rejoice! Sweet, smooth, and satisfying are just a few superlatives that describe this ultra-stellar pie.

Provided by Millie Peartree

Categories     food gift    Thanksgiving    baking    dessert

Total Time 8 hours

Prep Time 30 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 20

10 oz.

chocolate Teddy Grahams, 15 graham crackers, or 40 Oreo cookies, filling removed

8 tbsp.

(1 stick) unsalted butter, melted

3 tbsp.

granulated sugar, optional, omit if you prefer a less sweet crust

1 1/4 c.

Nutella

2

large eggs, room temperature

3 oz.

chocolate hazelnut bar, chopped, optional

1/2 c.

all-purpose flour

1 c.

granulated sugar

3 tbsp.

cornstarch

1/4 c.

cocoa powder

1/2 tsp.

Kosher salt 

2 1/2 c.

half & half

4

large egg yolks

2 tbsp.

unsalted butter

4 oz.

bittersweet or milk chocolate, chopped

1 tsp.

pure vanilla extract

1 pt.

(16 oz.) heavy whipping cream 

2 tbsp.

powdered sugar, optional

1 tsp.

pure vanilla extract, optional

optional garnishes: cocoa powder, chocolate shavings, nuts, cookie crumbs

Steps:

  • Make the Crust: Position a rack in the center of the oven, and preheat the oven to 325°.  Line the bottom of a 9” springform pan with parchment paper. Add cookies (or graham crackers) to a food processor, and pulse until crumbs form. (If you don’t have a food processor you can use a rolling pin to crush them in a ziplock bag.)  Add cookie crumbs to a bowl and stir in melted butter and (optional) sugar.  Press the mixture firmly onto the bottom and about 1" up the sides of the pie plate/springform pan. (Don’t press too hard.) Bake for 10 minutes, then remove the pan from the oven and allow the crust to cool. Make the Brownie: Preheat the oven to 350°. Add the Nutella to a small microwavable bowl, and microwave it in 30-second intervals, until the consistency is sauce-like. Let cool slightly. Transfer the Nutella to a large bowl, and whisk in 1 egg at a time. Add the flour and mix until well combined. Fold in the optional chocolate bar pieces, then add the brownie mixture to the prepared pie crust. Bake for 20-25 minutes. Make the Pudding: In a medium saucepan, whisk the sugar, cornstarch, cocoa powder and 1/2 teaspoon salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in the butter, chopped chocolate, and vanilla extract. Let cool. Assemble the Pie/Whip the Cream: Spread all of the pudding into an even layer on top of the brownie. Place plastic wrap directly on the surface of the pudding, and refrigerate until cold. Chill for 4 to 6 hours, or up to overnight. Before serving, whip the heavy cream with (optional) powdered sugar and vanilla, until some soft peaks form. Remove plastic wrap and spread whipped cream in an even layer on top. Dust with optional cocoa powder, chocolate shavings and/or nuts and cookie crumbs. When ready to serve, remove the pie from the springform pan.

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