Mississippi Mud Pie
Photo: Thomas J. Story
1 hour, plus 4 hours to chill
For her version of the layered pie, blogger Naomi Robinson of Bakers Royale grinds up Oreos for the crust and adds a dark chocolate pudding filling. The recipe comes from her book, Baker's Royale: 75 Twists on All Your Favorite Sweets (Running Press, September 2017).
How to Make It
Step 1
1
Preheat oven to 350°. In a food processor, pulse cookies to a fine crumb. Add 2 tsp. sugar and the butter and pulse to combine. Gently press mixture over bottom and up sides (but not onto rim) of a 9-in. pie pan, working it evenly into the inside edge. Bake crust until just set (still soft in center when lightly touched; it will firm up as it cools), 8 to 10 minutes. Let cool completely on a rack.
Step 2
2
Heat milk to simmering in a medium saucepan over medium heat. In a large bowl, whisk together egg yolks, 3/4 cup sugar, and the flour and cocoa powder. Whisking constantly, stream in warm milk. Transfer mixture to saucepan used for milk and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring constantly, until a finger drawn across mixture on back of a spoon leaves a trail, 1 to 2 minutes.
Step 3
3
Strain mixture through a fine-mesh strainer into a bowl. Add chopped chocolate and the vanilla and stir until melted. Pour filling into cookie crust and chill uncovered until filling is firm and set, about 4 hours.
Step 4
4
In a large bowl using a mixer on medium-high speed, beat cream and the remaining 1/4 cup sugar until soft peaks form. Mound over pie and sprinkle with shaved chocolate.
Step 5
5
*To shave, set chocolate on a piece of waxed paper and microwave until slightly warm, 15 to 20 seconds; then shave with a vegetable peeler.
Step 6
6
Make ahead: Through step 3, up to 1 day, chilled airtight; through step 4, up to 2 hours, chilled.
Ingredients
10 ounce (25) cream-filled chocolate sandwich cookies, such as Oreo
1 cup plus 2 tsp. sugar, divided
6 tablespoons unsalted butter, melted
2 cups whole milk
6 large egg yolks
3 tablespoons each flour and natural unsweetened cocoa powder, such as Hershey's
12 ounces bittersweet chocolate (10 oz. chopped and 2 oz. shaved)*
1 tablespoon vanilla extract
2 cups heavy whipping cream
Directions
Step 1
1
Preheat oven to 350°. In a food processor, pulse cookies to a fine crumb. Add 2 tsp. sugar and the butter and pulse to combine. Gently press mixture over bottom and up sides (but not onto rim) of a 9-in. pie pan, working it evenly into the inside edge. Bake crust until just set (still soft in center when lightly touched; it will firm up as it cools), 8 to 10 minutes. Let cool completely on a rack.
Step 2
2
Heat milk to simmering in a medium saucepan over medium heat. In a large bowl, whisk together egg yolks, 3/4 cup sugar, and the flour and cocoa powder. Whisking constantly, stream in warm milk. Transfer mixture to saucepan used for milk and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring constantly, until a finger drawn across mixture on back of a spoon leaves a trail, 1 to 2 minutes.
Step 3
3
Strain mixture through a fine-mesh strainer into a bowl. Add chopped chocolate and the vanilla and stir until melted. Pour filling into cookie crust and chill uncovered until filling is firm and set, about 4 hours.
Step 4
4
In a large bowl using a mixer on medium-high speed, beat cream and the remaining 1/4 cup sugar until soft peaks form. Mound over pie and sprinkle with shaved chocolate.
Step 5
5
*To shave, set chocolate on a piece of waxed paper and microwave until slightly warm, 15 to 20 seconds; then shave with a vegetable peeler.
Step 6
6
Make ahead: Through step 3, up to 1 day, chilled airtight; through step 4, up to 2 hours, chilled.
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