Happy Pi(e) day! I love with three sweet Math Geeks and they take Pi(e) Day seriously! Below is the recipe for a pretty seriously awesome Mississippi Mud Pie. They’re are many steps to this amazing pie- but they are worth every last minute! Take your time, listen to some music, grab some help to tackle some of the steps, and then EAT YOUR PIE 🙂
Demolished Mississippi Mud Pie
Step 1 – Cookie Crust
1lb of chocolate sandwich cookies
5tbs of melted butter
Step 2 – Flourless Chocolate Cake Batter
6 oz. chocolate chopped
2 tbs plus 1 tsp instant espresso powder
1/4 cup strong brew coffee
1/4 tsp kosher salt
1 tbsp vanilla extract
6 large eggs, separated (room temperature)
1 cup sugar
Step 3 – Pudding
3/4 cup sugar
1/2 cup cocoa powder
1/4 cup cornstarch
1/4 tsp kosher salt
4 large egg yolks
2 1/2 cups whole milk
3 tbsp. unsalted butter
2 tsp pure vanilla extract
3 oz. chocolate chopped
Step 4 – Whipped Cream Topping
1 1/4 cups heavy cream
2 tbsp sugar
Step 1 -Crust
Pre-heat oven to 300 degrees. Spray bottom and sides of a 9 inch springform pan with no stick spray. Line pan with parchment paper and spray the paper. Smash cookie crumbs and toss with the melted butter. Press the crumb mixture into the bottom and up the sides of the prepared pan. Chill in the freezer for 10 minutes.
Bake until the crust is dry to the touch about 10 minutes. Let cool on a wire rack. Raise the oven temperature to 350 degrees.
Step 2 – Flourless Chocolate Cake
Melt Butter and chocolate in heat proof bowl set over simmering water ( not touching). Remove from the heat and whisk until smooth. Let cool. In s small bowl, whisk togethr the espresso powder, coffee, salt, and vanilla. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks with 1/2 cup of the sugar on medium high speed until the mixture is light and has almost doubled in volume, about 5 minutes.
Add the chocolate mixture and beat until just combined. Reduce the speed to low, add the coffee mixture, and beat until just combined. In a clean bowl, using the whisk attachment, beat the egg whites on medium high speed until foamy. Gradually raise the speed to high, add the remaining 1/2 cup sugar, and beat until soft peaks form. Scoop 1 cup of the egg whites into the chocolate mixture and gently fold in using a rubber spatula. After about 30 seconds of folding add the remaining egg whites and fold until almost combined. Take care not to over mix. Pour into the partially baked cookie crust. Bake until the cake is set but still jiggles slightly. , 38-42 minutes. Transfer to a wire rack and let cool completely. As it cools, cake will deflate in the center and look a bit sunken. Tightly wrap the cake and refrigerate for at least 3 hours (or up to overnight).
Step 3 – Pudding
To make the pudding, in a saucepan, whisk together the sugar, cocoa, cornstarch and, salt. Add the egg yolks and half of the milk and whisk until combined. Whisking constantly, slowly pour in the rest of the milk. Bring the mixture to a boil over medium heat, whisking constantly to prevent from burning. Cook for 30 seconds, then strain into a heat proof bowl.
Add the butter, vanilla, and chocolate and whisk until combined. Continue to whisk to cool the mixture slightly. Let the pudding stand for 15 minutes. Cover with plastic wrap pressed directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled, 2-3 hours. Stir the chilled pudding to loosen it, then pour on top of the cake, making sure to stay inside the crust. Spread the pudding in an even layer. Chill for at least 30 minutes.
Step 4- Whipped Cream Topping
Whip the cream with sugar to medium peaks. Spread the whipped cream over the pudding. Sprinkle with chocolate shavings. Remove sides of the springform pan and transfer onto Hull’s Happiest Days Designs’ cake plate with dome. Cut the pie and enoy! Oh, yeah and do some math…