Mississippi Mud Pie for Valentine's Day

Julep's Mississippi Mud Pie is the PERFECT finisher for a great Valentine's Day meal!

February 13, 2018

Julep's Mississippi Mud Pie is the PERFECT finisher for a great Valentine's Day meal!

Mississippi Mud Pie

chocolate cookie crust 
1 cup whole wheat pastry flour
1/2 cup + 1 tablespoon unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon fine grain salt
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar
1/3 tablespoons granulated sugar
1 teaspoon vanilla
3 tablespoons whole milk

4 tablespoons unsalted butter, melted

Preheat oven to 350°F. Place a piece of parchment on a baking sheet. Set aside. Line the bottom of a 10-inch springform pan with a parchment round, then lightly butter the pan and parchment. Set aside.

In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.

In a medium bowl, beat the softened butter and sugars until light and creamy. Add the vanilla and milk and mix until well combined. (Mixture may look curdled.) On low speed, add the flour mixture just until incorporated.

Use a small cookie scoop to drop little mounds of dough onto the parchment-lined baking sheet. Using lightly floured hands, press the mounds of dough into 1/4-inch flat disks. (Don’t worry about making these too neat - you’ll be grinding them up shortly.)

Bake the cookies for 10 minutes, until the cookies puff and then settle slightly when done. Remove cookies from the baking sheet and let cool to room temperature. (A 10 minute pop in the freezer works well to speed this process up.)

Place cooled cookies in a food processor. Process until cookies are evenly and finely crushed. Pour the melted butter on top of the crushed cookies and pulse until well mixed. Turn the crumb mixture into the prepared pan and press it into the bottom and up the sides, leaving about 1/2-inch between the top of the crust and the top of the pan. Use the bottom and sides of a cup to get an even, firm layer of crust on the bottom and sides. Place the pan in the freezer and let the crust set for about 10 minutes

Bake the crust until dry to the touch, about 10 minutes. Transfer to a wire rack and let cool.

3 ounces bittersweet chocolate, finely chopped
1/2 cup unsweetened cocoa, sifted
1 cup sugar, divided
1/2 cup boiling water
2 eggs, separated into 2 yolk and 2 whites
1 tablespoon vanilla
1/4 teaspoon cream of tartar
1/4 cup whole wheat pastry flour

Increase oven temperature to 350°F.

In a large bowl, combine the chocolate, cocoa, and 3/4 cup of the sugar. Pour in the boiling water and whisk until the mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and vanilla, then whisk in the flour. Set aside.

Using a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Beat until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat until stiff but not dry.

Gently fold about a quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites until they are almost completely combined, taking care to not overmix.

Scrape the batter into the cooled crust and level the top if necessary. Bake for about 20 minutes, until just set and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. The cake will develop a bit of a crust on top. Cool on a wire rack for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours. (The cake may sink and crack a little like a soufflé as it cools.)

3/4 cup sugar
1/2 cup unsweetened cocoa, sifted
1/4 cup cornstarch
1/4 teaspoon fine grain salt
4 egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons vanilla
3 ounces bittersweet chocolate, finely chopped

As the cake is baking in the crust, prepare the pudding. In a large bowl, whisk together the milk and egg yolks until completely combined. Set aside.

Set a medium saucepan on the stove but do not turn the heat on yet. Add to the saucepan the sugar, cocoa, cornstarch, and salt. Slowly whisk in the milk and egg mixture, starting with just about a 1/2 cup of the milk mixture. Whisk this until it is smooth, then add the rest of the milk mixture in 1/2 cup or so increments until it is all mixed in. The pudding should be very smooth and free of any little lumps.

Turn on the heat and bring the mixture to a boil, whisking constantly to prevent the pudding from burning to the bottom of the pan. Boil for 30 seconds, then transfer it to a large bowl. Add the butter, vanilla, and chocolate. Whisk until combined and then for a few more minutes to cool the mixture slightly. Let the pudding stand for 15 minutes at room temperature then cover with plastic wrap and chill for at least 3 hours.

whipped cream
1 1/3 cups well-chilled heavy cream
1/4 teaspoon vanilla
2 tablespoons powdered sugar, sifted

When all components of the cake are chilled and you are ready to assemble the cake, pour the cream into a bowl and beat with a whisk for about 1 minute or until soft peaks form. Sprinkle the sugar in and add the vanilla. Continue whisking vigorously until stiff peaks form.

to assemble
Stir the pudding to loosen it, then pour it on top of the cake, making sure to stay inside the cookie crust border. Use a spatula to spread the pudding evenly. Return the cake to the refrigerator for at least 30 minutes.

Spread the whipped cream across the pudding layer, all the way to the sides. Sprinkle with chocolate shavings, if desired. Unmold the cake and serve

The cake can be kept, covered, in the refrigerator for up to 3 days.

(Recipe and Pictures from: http://thefloursack.blogspot.com/2011/04/mud-pie.htmlThe Flour Sack; I do NOT own the picture OR the recipe)