Mississippi Mudpie Recipe
April 17, 2008
This may come as a surprise to some, but according to Wikipedia, Mississippi Mud Pie was not created in Mississippi. It's actually from California. Rumor is that the name came from the fact that the brown crust of the pie resembles the brown banks of the Mississippi River. Where ever it came from it is sinfully delicious.
There are many versions of Mississippi Mud Pie but this is our favorite. The chocolate goodness of this decadent treat with it's crunchy crust is unbelievable yummy.
Mississippi Mud Pie
1 hour 30 mins
Yield: 6 servings
- Graham cracker pie crust (use store bought or make your own using directions on side of graham cracker box)
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 cup coarsely chopped toasted pecans
- 1/2 cup (1 stick) unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 3 tablespoons light corn syrup
- 1/2 teaspoon salt
- 1 cup heavy cream (whip cream)
- 1/4 cup confectioner's sugar
- Additional 1 ounce bittersweet chocolate, shaved (for garnish)
- vanilla ice cream, as needed (optional)
1. Preheat oven to 350 degrees F.
2. Melt 2 ounces of the chocolate by placing it in a medium size, heat proof bowl set over a pan of boiling water.
3. Brush the bottom of the pie shell with the melted chocolate and scatter pecans over entire surface.
4. Using the same bowl, set over simmering water, melt butter with remaining 6 ounces of chocolate.
5. Using an electric mixer on high, beat eggs, granulated sugar, corn syrup, and salt until thick, about 3 minutes.
6. "SLOWLY" fold the melted butter-chocolate mixture into the egg mixture. Not too fast or you might get scrambled eggs!
7. Pour mixture into the pie shell and bake 35 to 40 minutes or until top forms a crust and filling is just set.
8. Transfer pie to a wire rack to cool completely, then refrigerate 30 minutes.
9. SEE NOTE BELOW BEFORE PROCEEDING
10. Using an electric mixer on medium speed, beat heavy cream with confectioner's sugar until soft peaks form
11. Spread the whipped cream over the top of the cooled pie. Sprinkle the top with chocolate shavings.
12. Serve immediately or store in the refrigerator.
13. Serve with scoops of vanilla ice cream on the side (optional).
NOTE: As you know, whipped cream tends to melt and droop after a short time. If you do not intend to serve the pie within a few hours do not prepare or use the whipped cream until ready to serve. As an alternative, some people prefer to substitute the whipped cream by melting additional chocolate and drizzling over the top of the pie (see image above). Your choice.