While it’s still Pie in July I want to share with you, in pictures, my foray into making mini Mississippi Mud Pies according to the awesome, if artery hardening and cellulite inducing recipe on marthastewart.com. The recipe comes originally from Matt Lewis’s “Baked Explorations” cookbook, and is repeated with a few minor amendments below.

Full disclosure: I made the pies in the photos last year, so this is kind of a “cheat” Pie in July post. Problem is, now that I have finished this post, I really really want to make them again.

This is like my chocolate cream pie on crack cocaine. The base is made of Oreos. There is a baked flourless chocolate cake filling, which goes all gooey and fudgy when it’s cold. There’s then a creamy chocolate pudding layer. Finally, top that baby off with a whole lot of whipped cream. It’s Diner Dessert Heaven. Only you don’t really want to have eaten a big dinner first.

Unusually for me, I’m not going to give the cake porn pictures first up. Instead, come on the journey of making mini Mississippi Mud Pies with me. I’ll even show you what a big one looks like. If you like chocolate cream pie, you’re gonna love this. Apart, that is, from the cholesterol-lowering and diabetes medication that you’ll need afterwards. This dessert is a bit like those exercise programs where it says you should consult your doctor first.
On the other hand, as we are all going to die anyway, might as well be happy…

 

 

 

 

 

 

 

 

 

Mississippi Mud Pie

This recipe makes one 22cm pie. If you want to make 12 mini pies instead, make one quantity of the cookie crust, but halve the quantities of the flourless chocolate filling and the chocolate custard. This recipe calls for two different “strengths” of dark chocolate – one up to 70% cocoa and the other up to 60% cocoa. If you don’t want to go to the trouble of getting two types of chocolate, use the lower cocoa version – if you use all 70% cocoa chocolate the pie is a bit overpowering.

Chocolate Cookie Crust

ingredients

400g Oreos
75g unsalted butter, melted

mixing

If you are making a big pie, spray a 22cm springform pan with non-stick spray. Line the base of the pan with baking paper. For mini Mississippi Mud Pies, lightly spray a 12 hole muffin pan with non-stick spray.

Place the Oreos in the bowl of a food processor and process to very fine crumbs.  Add melted butter and process until well combined. Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides. For mini-pies, spoon the crumbs into each muffin hole, filling them almost to the top, then press down with the help of a small jar, glass, or dariole mould. Press the mixture down as firmly as you can. Chill the crust in the freezer for about 10 minutes.

Bake the crust at 150 degrees Celsius for about 10 minutes until dry to the touch. Cool on a wire rack.

Flourless Chocolate filling

ingredients (remember to halve this if you are making mini pies!)

60 g unsalted butter
170g dark chocolate (60 to 70% cocoa), chopped
2 tbsp plus 1 tsp instant espresso powder
1/4 cup strong coffee, at room temperature
1/4 tsp salt
1 tbsp vanilla
6 large eggs, separated
1 cup sugar

mixing

Beat egg yolks with 1/2 cup of the sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined.  Add coffee mixture and beat until just combined.

In a clean bowl, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.

Transfer 1 cup egg white mixture to chocolate mixture and gently fold to combine. Add remaining egg whites and continue gently folding until they are almost completely combined, but try not to over-mix as you don’t want to beat the air out! Pour the mixture into cooled cookie crust and bake at 175 degrees Celsius for 38 to 42 minutes until the filling is set but still looks a little wet in the centre. For the mini pies, you will need to bake the filling for about 20 minutes.

Transfer to a wire rack to cool completely. The filling will deflate in the centre as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours.

Chocolate Pudding

ingredients

3/4 cup sugar
1/2 cup cocoa powder
1/3 cup cornflour
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups milk
45g unsalted butter
2 tsp vanilla
90g dark chocolate (50 to 60% cocoa)

300mL whipping cream, whipped until peaks form, to decorate
Chocolate curls, to decorate

mixing

In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Allow to cool a little, then pour the chocolate pudding over the cold flourless chocolate filling, making sure to stay within the cookie crust border. Refrigerate for at least two hours.

Unmould the pie (or carefully lift the mini pies out of the muffin pan) and spread or pipe the whipped cream over the chocolate pudding layer. Serve immediately, or store in the refrigerator for up to 2 days before serving (you can do the whipped cream just before serving if you want to make the pie ahead of time!). Decorate with shaved or curled chocolate if desired.

Enjoy!xx