Mississippi Mud Pie

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It’s been awhile since I last posted on Project Pastry Love. I purposely stayed away. It wasn’t because I wasn’t baking. I baked quite a bit these last couple of months. I just was empty of words. Looking back I realize that I haven’t been myself. I didn’t know it at the time, but I see it now. I’ve been sad.

Lots has happened since we last spoke. A friend passed away, I had a minor health scare, I made this Mississippi Mud Pie, my parents moved, we had a wonderful yet very emotional visit from a special someone, I made this delicious Mississippi Mud Pie again,  I had mommy worries, I made this amazing Mississippi Mud Pie again, winter was a big jerk to everyone, and I made this most incredible Mississippi Mud Pie. Again.

Life seems to be getting back to normal now. Summer has begun. You can hear the splashing in the pools, and smell the barbecues in the air.

And I feel happier.

I think I’ll make Mississippi Mud Pie again.

I got this recipe from Cook’s Country because everything they do is perfect. I’ll give it to you straight, though– this pie is an all day affair, but don’t let that deter you. There are four stages to making Mississippi Mud Pie, and each stage is easy. I’ll break it down.

Stage 1: The Chocolate Cookie Crust

Preheat the oven to 325 degrees F. In a food processor, pulse plain, chocolate cookies until finely ground. Pour in melted butter, and pulse until the cookie crumbs are nicely coated. Press this mixture into a 9-inch pie plate, and bake for about 15 minutes. Easy peasey, so far.

Stage 2: The Gooey Brownie Layer

Keep that oven going at 325 F. Prepare the brownie batter (melted chocolate, melted butter, oil, and cocoa that is mixed with eggs, brown sugar, vanilla, salt, and finally flour). Pour the batter over the still warm cookie crust, and sprinkle fine sea salt all around the top.

Stage 2 and 1/2: Baking The Gooey Brownie Layer:

You want the brownie portion of the pie to be just barely baked. I find taking the internal temperature is your best bet to achieve success. Take the pie out of the oven when the temperature reads 180 degrees F. 

Stage 3: The Milk Chocolate Mousse

Don’t be scared… this is a very easy mousse to make. No egg yolks! Just whipped cream, cocoa, chocolate, powdered sugar, and salt.  You must use a candy thermometer during this process though. It’s most important that the melted chocolate, and some of the cream is mixed with the other ingredients when they reach a certain temperature.

Smooth the mousse on top of the baked, and cooled brownie layer. 

Finally, make a crunchy, chocolate cookie topping and then sprinkle it over top. Refrigerate for at least 3 hours, or overnight.

Enjoy!!

Mississippi Mud Pie
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For the crust
  1. 25 (156 g) Chocolate Wafer Cookies, broken into pieces
  2. 4 TBS (56 g) Unsalted Butter, melted
For the brownie layer
  1. 4 oz. (114 g) Bittersweet Chocolate, chopped into little pieces
  2. 3 TBS (43 g) Unsalted Butter
  3. 3 TBS Vegetable Oil
  4. 1 ½ TBS Dutch Processed Cocoa Powder
  5. 2/3 cup (132 g) Dark Brown Sugar, packed
  6. 2 Large Eggs
  7. 2 tsp. Vanilla Extract
  8. ¼ tsp. Salt
  9. 3 TBS All-Purpose Flour
  10. 1 tsp. Coarse Sea Salt for sprinkling
For the topping
  1. 10 (57 g) Chocolate Wafer Cookies
  2. 2 TBS Powdered Sugar
  3. 1 TBS Dutch Processed Cocoa Powder
  4. 1/8 tsp. Salt
  5. 2 TBS (28 g) Unsalted Butter, melted
For the mousse
  1. 6 oz. (170 g) Milk Chocolate, chopped into little pieces
  2. 1 cup Heavy Cream, chilled and divided
  3. 2 TBS Dutch Processed Cocoa Powder
  4. 2 TBS Powdered Sugar
  5. 1/8 tsp Salt
To make the crust
  1. Preheat the oven to 325 degrees F.
  2. In a food processor, pulse the cookies until finely ground. Pour in the melted butter, and pulse until combined (about 5 pulses).
  3. Press the crumbs into the bottom and up the sides of a 9-inch pie plate.
  4. Bake for 15 minutes or until fragrant.
  5. Place on a wire rack.
To make the brownie layer
  1. Keep oven at 325 degrees F.
  2. In a heat-proof bowl, combine chocolate, butter, oil, and cocoa. Heat in the microwave in 30 second increments until melted. Stir between each increment. Set aside.
  3. In another bowl, whisk together the sugar, eggs, vanilla, and salt until smooth. Whisk in the chocolate mixture until combined, and finally mix in the flour until fully incorporated.
  4. Pour brownie batter into crust (the crust doesn’t need to be fully cooled). Sprinkle the top with sea salt. Bake until the edges begin to set, and an inserted toothpick comes out with just a thin coating of brownie batter. You could also use a candy thermometer and take the internal temperature. Remove the pie when the thermometer reads 180 degrees F.
  5. Cool for an hour on a wire rack, and then cool in the refrigerator for another hour.
To make the topping
  1. Keep oven at 325 degrees F., and line a rimmed-baking sheet with parchment.
  2. Crush the chocolate cookies into ½-inch sized pieces. You can do this by placing the cookies in a plastic sealed bag, expelling the air, and then beating it with a rolling pin.
  3. In a medium-sized bowl, combine the sugar, cocoa, salt, and crushed cookies. Stir in the melted butter until every bit is moistened.
  4. Spread the crumbs on the baking sheet and bake until fragrant (about 10 minutes).
  5. Cool completely on a wire rack. Now you can turn your oven off.
To make the mousse
  1. Once the brownie layer is fully chilled it’s time to make the milk chocolate mousse.
  2. In a large heat-proof bowl, microwave the chocolate until melted (about 1 and ½ minutes). Heat it in 30 second increments, while stirring in between. Once melted, let it cool down until hardly warm. It should be read between 90 to 100 degrees F. on a candy thermometer
  3. In a small heat-proof bowl, microwave 3 tablespoons of the cream until it’s temperature is 105 to 110 degrees F. (about 10 seconds). Whisk in the cocoa powder until combined.
  4. In a bowl connected to a standing mixer fitted with a whisk attachment, whisk the cocoa-cream mixture, sugar, salt, and remaining chilled cream on medium speed until beginning to thicken. Increase the speed, and whisk until soft peaks form (about 30 to 60 seconds).
  5. Stir 1/3 of the of the whipped cream mixture into the melted chocolate to lighten it up. Then, using a rubber spatula, carefully fold the remaining whipped cream mixture into the chocolate until there are no visible streaks.
  6. Spread the now chocolate mousse over the chilled pie from edge to edge. Sprinkle with the cooled cookie topping. Finally, refrigerate for at least 3 hours or overnight.
  7. Enjoy every delicious bite!
Special equipment needed
  1. 9-inch pie plate
  2. Food processor
  3. Wire rack
  4. Candy thermometer
  5. Rimmed baking sheet
  6. Parchment paper
  7. Standing mixer with whisk attachment
  8. Rubber spatula
Project Pastry Love https://www.projectpastrylove.com/
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