Monday, October 18, 2021

Mud Pie

Mud Pie by
Looking to satisfy the chocolate lover in your life? Look no further than this decadant, super rich mud pie. We're talking a cookie crust, brownie layer, chocolate mousse layer, whipped cream, cookie topping situation. Is this pie quick to make? No sirree Bob. But is it worth the effort? If you're into chocolate, then definitely. Might we even suggest trying out a salted caramel drizzle on top? Would that be over the top? Never.

This pie isn't for those who want something done lickety split. There are quite a few steps, and a lot of chilling involved, which means it will probably take around six hours total from when you start to when you can actually eat it. Now if you really wanted to cut down the time, you could just buy one of those pre-made chocolate crusts at the grocery, and you could make this without the whipped cream layer as the original recipe does. But I definitely suggest you take the extra step to make that whipped cream layer as it cuts through the super rich chocolate. And honestly, whipped cream is always a good idea, right?
Mud Pie by
Now, you might be wondering, if you've glanced down at the recipe, what exactly are the chocolate wafer cookies that should be crushed. The recommended cookies are Nabisco's Famous Chocolate Wafers, which you can of course get online at that link, or I found them in person at a Gelson's. If worse came to worst, you could also probably use some Oreos and scrape off the cream layer (making sure to weigh the cookies as they probably differ a bit). But that's just another bit of work for you, isn't it, and who wants that?

Mud Pie by

Rich and chocolate-full mud pie that will satisfy any chocolate lover.

  • 25 crushed chocolate wafer cookies (5 1/2 ounces), broken into coarse pieces
  • 4 tablespoons unsalted butter, melted
  • Brownie Layer
  • 4 ounces bittersweet chocolate, chopped fine
  • 3 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons Dutch-processed cocoa powder
  • 2/3 cup packed (4 2/3 ounces) dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • Topping
  • 10 chocolate wafer cookies (2 ounces)
  • 2 tablespoons confectioner's (powdered) sugar
  • 1 tablespoon Dutch-processed cocoa powder
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • Mousse
  • 6 ounces milk chocolate, chopped fine
  • 1 cup heavy cream, chilled
  • 2 tablespoons Dutch-processed cocoa powder
  • 2 tablespoons confectioners' (powdered) sugar
  • 1/8 teaspoon salt
  • Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons confectioners' (powdered) sugar
  • 1/2 teaspoon vanilla extract
  1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees. Process cookie pieces in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 6 pulses. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of 9-inch pie plate. Bake until fragrant and set, about 15 minutes. Transfer to wire rack.
  2. FOR THE BROWNIE LAYER: Combine chocolate, butter, oil, and cocoa in bowl and microwave at 50 percent power, stirring often, until melted, about 1½ minutes. In separate bowl, whisk sugar, eggs, vanilla, and salt until smooth. Whisk in chocolate mixture until incorporated. Whisk in flour until just combined.
  3. Pour brownie batter into crust (crust needn’t be cool at this point). Bake pie until edges begin to set and toothpick inserted in center comes out with thin coating of batter attached, about 15 minutes. Transfer to wire rack and let cool for 1 hour, then refrigerate until fully chilled, about 1 hour longer.
  4. FOR THE TOPPING: Meanwhile, line rimmed baking sheet with parchment paper. Place cookies in zipper-lock bag, press out air, and seal bag. Using rolling pin, crush cookies into ½- to ¾-inch pieces. Combine sugar, cocoa, salt, and crushed cookies in bowl. Stir in melted butter until mixture is moistened and clumps begin to form. Spread crumbs in even layer on prepared sheet and bake until fragrant, about 10 minutes, shaking sheet to break up crumbs halfway through baking. Transfer sheet to wire rack and let cool completely.
  5. FOR THE MOUSSE: Once brownie layer has fully chilled, microwave chocolate in large bowl at 50 percent power, stirring often, until melted, 1½ to 2 minutes. Let cool until just barely warm and registers between 90 and 100 degrees, about 10 minutes.
  6. Microwave 3 tablespoons cream in small bowl until it registers 105 to 110 degrees, about 15 seconds. Whisk in cocoa until homogeneous. Combine cocoa-cream mixture, sugar, salt, and remaining cream in bowl of stand mixer. Fit mixer with whisk and whip cream mixture on medium speed until beginning to thicken, about 30 seconds, scraping down bowl as needed. Increase speed to high and whip until soft peaks form, 30 to 60 seconds.
  7. Using whisk, fold one-third of whipped cream mixture into melted chocolate to lighten. Using rubber spatula, fold in remaining whipped cream mixture until no dark streaks remain. Spoon mousse into chilled pie and spread evenly from edge to edge.
  8. FOR THE WHIPPED CREAM: Using stand mixer fitted with whisk, whip cream, confectioners’ sugar, and ½ teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Sprinkle with cooled topping and refrigerate for at least 3 hours or overnight. Serve.

  9. Adapated from Cook's Country

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