The sky in Edmonton is undenyingly beautiful.
As is this Mississippi Mud Pie. I have been sceptical of these pies before as the crust has decided to melt into the chocolate filling in past attempts. However, this pie is delicious with a rich as sweet filling and more-ish crust. Tastiest mud ever.
Mississippi Mud Pie
[from Martha Stewart.com]
For the Crust
- 1 3/4 cups chocolate wafer crumbs (from about 36 cookies)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons packed dark-brown sugar
- Pinch of salt
For the Filling
- 8 ounces bittersweet chocolate, coarsely chopped plus 1/2 ounce shaved
- 1 cup coarsely chopped pecans, toasted
- 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
- 1/4 cup confectioners’ sugar
- Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
- In a medium heatproof bowl, set over, not in, a pan of simmering water, melt 2 ounces of the chocolate. Brush bottom of cooled shell with chocolate and scatter pecans over.
- Using the same bowl, set over simmering water, melt butter with remaining 6 ounces of chocolate.
- Using an electric mixer on high, beat eggs, granulated sugar, corn syrup, and salt until thick and batter falls back in a ribbon when beaters are lifted from bowl, about 3 minutes. Gently fold butter-chocolate mixture into egg mixture. Pour into pie shell. Bake 35 to 40 minutes or until top forms a crust and filling is just set.
- Transfer to a wire rack to cool completely, then refrigerate until well chilled.
- Using an electric mixer on medium speed, beat cream with confectioners’ sugar until soft peaks form. Top cooled pie with whipped cream and chocolate shavings.