Mississippi Mud Pie

Source: Tasty

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 8

Total time: 6 hours

INGREDIENTS

Crust: 

• 30 Oreos, crushed
• ½ cup butter, melted and cooled

Brownie Layer: 

• 4 oz dark chocolate, coarsely chopped
• ½ cup butter
• ½ cup sugar 
• ½ cup dark brown sugar
• ¼ tsp kosher salt
• 1 tsp vanilla
• 2 large eggs
• ¼ cup flour

Pudding Layer:

• ¾ cup sugar
• ⅓ cup unsweetened cocoa powder
• ⅓ cup flour
• ½ tsp kosher salt
• 2 large egg yolks
• 2 cups whole milk
• 2 Tbs butter
• 1 ½ tsp vanilla

Garnish:

• 1 cup heavy cream
• 2 Tbs powdered sugar
• Cocoa powder

DIRECTIONS

Crust:

• Preheat the oven to 350 degrees F.
• Lightly grease a 9” pie tin
• Combine the cookie crumbs and melted butter in a large bowl. 
• Press the crumb mixture into an even layer in the bottom and sides of the pan.

Brownie layer:

• In a microwave-safe bowl, combine the dark chocolate and ½ cup butter. Microwave on high in 30 second intervals, until melted and smooth when stirred
• In a separate, large bowl, whisk together the sugar, brown sugar, salt, vanilla, and eggs until foamy, about 1 minute. 
• Pour the melted chocolate into the mixture and whisk until smooth.
• Add the flour, and stir until just combined.
• Pour the batter into the pie shell, using a rubber spatula to smooth out the top. 
• Bake 30 to 40 minutes, until the middle is set and a toothpick comes out mostly clean. 

Pudding layer:

• In the meantime, make the pudding layer in a medium saucepan by whisking together the sugar, cocoa, flour, and salt. 
• Add the egg yolks and a splash of whole milk, then stir until the mixture forms a thick, smooth paste.
• Add the remaining milk and whisk until smooth.
• Cook over medium heat, stirring constantly, for about 8 minutes, until the mixture begins to bubble and thicken. 
• Take the pan off the heat and add the butter and vanilla. Stir until the butter has melted and the mixture is smooth.
• When the brownie layer is done baking, set it on a wire rack to cool. You can pour the pudding mixture over the brownie layer immediately or let it sink first to use all the pudding. Smooth out the top with a rubber spatula.
• Let the cake cool for about 1 hour at room temperature, then refrigerate for at least 4 hours before serving.

Garnish:

• In a medium bowl, beat the heavy cream and powdered sugar until it forms stiff peaks.
• Spread the whipped cream over the pudding layer, then garnish with a dusting of cocoa powder and serve chilled. Set the pie back out at room temperature for about 20 minutes before serving, for easier slicing.

NOTES

• This cake is VERY rich, so cut it into thin slices!