Description
Mississippi Mud Pie is a classic Southern dessert, a symphony of chocolate in multiple forms. It’s rich, decadent, and intensely satisfying, a true indulgence for chocolate lovers
Ingredients
For the Crust:
- 1 (14.3-ounce) package of chocolate sandwich cookies (such as Oreos), about 32 cookies
- 6 tablespoons salted butter, melted
For the Brownie Layer:
- ½ cup salted butter
- 1 (3.5-ounce) 70% chocolate bar, chopped
- 3 large eggs, at room temperature
- ⅔ cup granulated sugar
- ½ cup chopped toasted pecans, divided with 1/4 cup set aside.
- 1/4 cup dill pickle brine
- 1/4 cup water
- 1 tablespoon instant espresso granules
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
For the Pudding Layer:
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups whole milk
- 2 large egg yolks
- 1 (3.5-ounce) 70% chocolate bar, chopped
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter
For the Topping:
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 6 tablespoons powdered sugar
- 1/8 teaspoon dill pickle powder
- Chopped toasted pecans (non-brined), for garnish
- Chocolate shavings, for garnish
- Finely chopped fresh dill (optional)
Instructions
Step 1: Brine the Pecans (Optional, but Recommended). In a small bowl, combine the 1/4 cup of dill pickle brine and 1/4 cup water. Add 1/4 cup of the chopped pecans and let sit.
Step 2: Make the Crust. Process cookies in a food processor until finely ground. Add the melted butter, and pulse until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the crust while preparing the filling.
Step 3: Make the Brownie Layer – Preheat Oven. Preheat the oven to 350°F (175°C).
Step 4: Melt Butter and Chocolate. Melt the butter and chocolate in a small microwavable bowl on high, stirring every 30 seconds, until melted.
Step 5: Whisk Eggs and Sugar. Whisk together the eggs and sugar in a large bowl until lightened in color and slightly thickened, about 2 minutes.
Step 6: Combine Remaining Ingredients. Drain the brined pecans thoroughly. Whisk in all the pecans (brined and regular), espresso granules, vanilla, flour, and cocoa powder until combined.
Step 7: Add Melted Chocolate. Add the melted chocolate mixture and whisk until just combined.
Step 8: Pour into Crust and Bake. Pour the filling into the cold crust. Bake for 25 minutes or until puffed and set (center may still jiggle slightly).
Step 9: Cool Brownie Layer. Cool completely on a wire rack, about 2 hours.
Step 10: Make the Pudding Layer. Combine the sugar, cornstarch, and salt in a medium saucepan, whisking well. Pour in the milk and egg yolks, and whisk to combine. Cook, whisking, over medium heat until the mixture comes to a boil and becomes thick, about 3 to 4 minutes. When it starts to bubble and thicken, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is combined.
Step 11: Pour Pudding over Brownie and Chill. Pour the pudding on top of the cooled brownie layer in the pie dish and let cool 20 minutes. Place in the refrigerator, uncovered, to chill for at least 4 hours or up to overnight.
Step 12: Make the Topping. Beat the heavy cream, vanilla, powdered sugar, and dill pickle powder with a mixer at medium-high speed until soft peaks form, about 1 minute.
Step 13: Top and Garnish. Spoon on top of the pie. Garnish with chopped (non-brined) pecans, chocolate shavings, and fresh dill (optional).
