Mississippi Mud Pie
This pie is one of the easiest and delicious ones I have ever made, hands down. The crust is easy to work with, the fudge comes out silky smooth, and the flavors and textures are so beautiful I audibly said, “Oh damn…” when I took my first bite. The choice to use chocolate graham crackers (a deviation from the original recipe that used chocolate water cookies) was made solely because I could not find for the life of me any chocolate wafer cookies that didn’t have a cream filling. But if you want to use something like an Oreo/sandwich cookie, go for it, ya know? I was trying to keep it simple and less sugary sweet. Total preference here. Just like my addition of the cocoa nibs for additional crunch and bitterness.
This pie is easily made the day before you intend to serve it. If you need to make it the same day, I would suggest starting in the early afternoon so you have enough time for it to set. Also, if you don’t like coffee ice cream, you could sub it for any ice cream you do enjoy with chocolate and nuts. Go crazy and make it your own! I’ll be here waiting to eat it with you.
Mississippi Mud Pie
Slightly adapted from Baked Explorations
THE CRUST
6 oz chocolate graham crackers or chocolate wafer cookies
1 tablespoon granulated sugar
6 tablespoons unsalted butter, melted
THE FILLING
4oz dark chocolate (chips or chunks - whatever you prefer that is high quality)
1/4 cup plus 1 tablespoon heavy cream
3 tablespoons unsalted butter
2 tablespoons light corn syrup
1 cup powdered sugar, sifted
1 tablespoon Kentucky bourbon (I used Bulleit Bourbon, but use your favorite here), optional
1 pint coffee ice cream
1/2 cup toasted pecans, coarsely chopped
2 tablespoons cocoa nibs
THE FUDGE TOPPING
2 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon light corn syrup
3 oz dark chocolate (chunks or chips - your choice again)
1 teaspoon Kentucky bourbon
THE CRUST
In a food processor, grind the graham crackers down to a fine crumb. Place the crumbs in a bowl with the sugar and mix evenly. Pour the melted butter over top and mix until evenly combined.
Pour the mixture into a 9-inch pie plate and use the back of a spoon to press it evenly into the bottom and up the sides. Set aside in the refrigerator while you prepare the filling.
THE FILLING
Place the chocolate in a heatproof bowl and set aside for a moment.
Over medium-low heat, bring the heavy cream, butter, and corn syrup to a simmer in a small saucepan. Once you begin to see small bubbles forming, remove it from the heat and pour the mixture over the chocolate, allowing it to sit for at least one minute. Whisk the melted/melting chocolate and the hot creamy mixture together until smooth and silky. Whisk in the powdered sugar and bourbon.
Remove the pie crust from the fridge and pour the chocolate bourbon fudge over the bottom of the the crust, spreading evenly with an offset spatula. Cover the pie with plastic wrap and refrigerate for two hours to set.
When the fudge and crust have set, soften the coffee ice cream in the microwave for about 10 seconds on high power. Put the ice cream in a large bowl and beat with a rubber spatula until smooth and maleable. Spread the ice cream over the chilled fudge layer evenly with an offset spatula. Sprinkle with the toasted pecans and cocoa nibs, pressing them gently into the surface of the ice cream. Cover again and freeze the pie for about 1 hour, until firm.
THE FUDGE TOPPING
In a small saucepan over medium-low heat, bring the heavy cream, butter, and corn syrup to a simmer. Remove from the heat and whisk in the chocolate until smooth. Stir in the bourbon.
Beat the fudge topping until it has cooled to room temperature. Using a large spoon, drip/pour/dollop chocolate over the top of the pecan/ice cream layer in whatever pattern or look you prefer. Wrap the pie in plastic wrap and freeze the pie until until it has completely set, about 20 minutes. Serve by cutting it with a warm sharp knife. The piece should keep in the freezer, tightly covered, for one week!
