I’ve had more than my share of Mississippi Mud Pies. Some are cake like (a la Dolly Parton’s version). Some are just a chocolate crust with chocolate pudding. Some are as layered as the river itself and that is where I started with my version.
Chocolate crust – check. Brownie layer – check. Pudding layer – check. Caramel whipped cream layer – check. Cookie and pecan topping – check. Remembering the feeling of Mississippi river mud squishing through my toes – check!
As this is a lot of pie (like the Mississippi River currently is), I used a springform pan instead of a pie plate. If you have a deep dish one, you could certainly use that.
Mississippi Mud Pie
For the crust:
25 chocolate wafer cookies (about 2/3rds of a 9-ounce package)
1/2 cup pecan chopped, plus more for garnish
4 tablespoons unsalted butter, melted
For the brownie layer:
8 ounces unsalted butter
8 ounces Bittersweet or Semisweet Chocolate
1/2 teaspoon salt
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla extract
1/4 cup pecans, chopped
1 cup all-purpose flour
For the pudding layer:
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1/3 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cold, cut into small pieces
For the caramel whipped cream topping:
1/2 cup sugar
2 tablespoons water
1/4 teaspoon coarse salt
2 cups heavy whipping cream
1/4 cup pecans coarsely chopped
5-8 chocolate wafer cookies, crushed
For the crust: In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch springform pan and press evenly into bottom and up sides. Bake in 375 degree F oven until fragrant, 8 to 10 minutes. Set aside to cool.
For the brownie layer: In a double boiler, melt butter and chocolate together. In a separate bowl whisk together eggs, salt, sugars and vanilla. Stir egg mixture into chocolate mixture, and then add flour and chopped pecans. Stir just until combined.
Scrape brownie batter into the chocolate crust, forming an even layer. Bake in a 350 degree F oven for 20 minutes or until a toothpick comes out somewhat clean. Allow to cool at least 5 minutes before topping with pudding.
For the pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until well combined. In a slow, steady stream, whisk in milk. Once milk is incorporated, whisk in egg yolks. Turn on the burner to medium heat and, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through a fine mesh sieve into a medium sized mixing bowl. Stir in vanilla and cold butter until combined.
Pour pudding over the brownie layer, spreading into an even layer but staying away from the outside edge so as to form a crust. Place plastic wrap directly on surface to prevent skin from forming and chill at least 2 hours and up to 1 day.
Remove from the springform pan.
Whipped topping: Prepare an ice bath; set aside. Heat sugar, water, and a pinch of salt in a medium saucepan over medium-high heat, stirring until sugar dissolves. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter and the sugar will solidify). Return pan to medium heat, and whisk until sugar is melted and the mixture is smooth and combined.