mud pie

This easy, no bake mud pie has a decadent chocolate custard filling smothered in chocolate ganache, topped with whipped cream all in an irresistible Oreo crust.

Mud Pie

Oreos

tbsp butter (unsalted, melted)

cream (240 milliliters)

milk (480 milliliters)

corn starch

sugar (133 grams)

tsp salt

yolks

oz bittersweet chocolate (170 grams)

tsp vanilla extract (5 milliliters)

tsp espresso

chocolate (bitter

cream (90 grams)

whipping cream (480 milliliters)

sugar (50 grams)

tsp vanilla extract (10 milliliters)

Add Oreos to the bowl of your food processor and pulse until pulverized.

Drizzle in melted butter and pulse a few times to combine.

Transfer cookie mixture to pie dish and press into a thin layer. You can use measuring cup or glass to help press into a uniform layer. Chill pie crust in freezer until ready to fill.

For the Crust

In a medium pot add 1 1/2 cups milk, cream, sugar, and salt. Whisk together and place over medium heat. Cook while stirring until simmering. then remove from heat.

Whisk yolks together in a large bowl and set aside. In a small bowl mix 1/2 cup of milk with corn starch and whisk into yolks.

Whisk the hot milk mixture into the yolks, then pour the mixture back into the pot.

Place pot on medium heat and whisk continuously until it comes to a boil. Reduce to medium-lot and whisk for another 2-3 minutes before removing from heat.

Add chopped chocolate and vanilla, and stir until melted.

Pour filling into your chilled crust. Smooth top with a spatula and place in fridge to chill while you make the ganache.

In a medium bowl melt the chocolate and cream in a few 20 second bursts in the microwave at 50% power. Stir together and then pour over the pie filling and smooth. Place pie in refrigerator to chill for at least 3 hours.

Before serving mix the whipped cream, sugar and vanilla in a stand mixer until thick soft peaks form.&nbsp;

Spoon whipping cream over pie and shave some chocolate over the top.

For the Filling

This ultra-decadent no bake mud pie recipe is a chocolate lover’s dream! The Oreo crust alone could be eaten plain but when it’s paired with the creamy fillings you’ll find it irresistible. It might also be one of the best make ahead pies; it’s freezable and lasts for quite a while.

Full Recipe: https://preppykitchen.com/mud-pie/

Hey everyone, I had a card typo and garbled sentence. At 4:11 the card is right but I mumbled the words, the card saying 1 1/2 cups of milk is correct. At 7:55 the card should say 2 cups 480mL. Sorry about that!

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No Bake Chocolate Mud Pie

Mile-high Mississippi Mud Pie! This four-layer dessert is decadence on every level. If you love graham cracker crust, flourless chocolate cake, chocolate pudding and whipped cream, this indulgent treat is for you.

Mississippi Mud Pie

graham cracker sheets (about 2 1/2 cups (240 g) crumbs)

(1 stick) unsalted butter, melted

sugar

bittersweet chocolate, chopped

unsalted butter

water

cocoa powder

salt

vanilla extract

eggs,

granulated sugar, divided

cornstarch

milk (2%

heavy cream

Unsweetened cocoa powder, for topping

First, prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper. Set aside. Heat your oven to 325°F.

Make the graham cracker crust

In the bowl of a food processor, crush graham cracker sheets to a fine crumb. Add graham cracker crumbs to a medium bowl along with 1/2 cup melted butter and 3 tablespoons sugar; stir with a fork until crumbs are evenly moistened. Press the graham cracker mixture evenly into the bottom and 1 inch up the sides of the prepared springform pan (I like to use the bottom of a shot glass to press the crust into the pan).

Bake the crust for 9 to 11 minutes or until just set. Transfer to a cooling rack to cool.

Meanwhile, make the flourless chocolate cake: Increase oven temperature to 350°F. In a medium microwave-safe bowl, heat 6 ounces bittersweet chocolate and 1/4 cup butter on Medium (50% power) in microwave in 30-second intervals, stirring after each, for about 1 1/2 to 2 minutes or until mixture is fully melted and smooth. Set aside to cool slightly. NOTE: If you don&#8217;t have a microwave, you can heat this mixture in a small saucepan over medium-low heat until melted and smooth.

In a small bowl or measuring cup, whisk together water, 1 tablespoon cocoa powder, 1/4 teaspoon salt and 1 tablespoon vanilla extract until combined. Set aside.

In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 6 egg yolks and 1/2 cup sugar on medium-high speed until mixture is pale, fluffy and has nearly doubled in size, about 4 to 5 minutes. Pour in melted chocolate mixture; stir until just combined. Stir in water mixture.

In a separate large bowl using an electric hand mixer, beat 6 egg whites on medium speed until foamy, then increase speed to high, gradually adding in remaining 1/2 cup sugar. Beat on high speed until soft peaks form, about 7 to 8 minutes.

Gradually fold egg white mixture into egg yolk-chocolate mixture until mixture is just combined (do not overmix). Pour mixture into cooled graham cracker crust.

Place springform pan on a baking sheet and transfer to oven. Bake for 40 to 45 minutes or until cake layer is set on the edges but slightly jiggly in the center (it may appear underbaked; this is normal). Transfer pan to a cooling rack to cool completely, about 1 to 2 hours. Once fully cooled, if needed, gently press down the top layer of the cake so it is in an even layer.*

Next, make the chocolate pudding: In a medium saucepan, whisk together 1 cup sugar, cornstarch, 1/4 cup cocoa powder and 1/2 teaspoon salt. Whisk in milk, heavy cream and 4 egg yolks until combined. Cook over medium heat, whisking constantly, until mixture thickens to a pudding-like consistency, about 10 to 12 minutes. Remove from heat; whisk in 2 tablespoons butter, 4 ounces bittersweet chocolate, and 1 teaspoon vanilla extract. Set aside to cool completely, for about 30 to 45 minutes, stirring occasionally to break up any skin forming on top.

Once the pudding layer has cooled, carefully pour and spread it on top of the cake layer in the pan. Cover the pudding layer with a sheet of plastic wrap (pressed directly onto the surface of the pudding) and transfer to the refrigerator. Chill pie for at least 6 hours, or up to 8 hours/overnight.

The next morning, make the whipped cream topping: In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 1 1/2 cups heavy cream and 3 tablespoons sugar on high speed until stiff peaks just begin to form, about 2 to 4 minutes. Uncover pie; carefully remove sides of the pan and transfer pie to a serving plate. Spoon and spread whipped cream over the top of the pie; sprinkle with cocoa powder as desired.

Store leftover pie covered in the refrigerator for up to 4 days.

as you write, not for the faint of heart! But definitely worth a splurge, especially as a once in a long while treat on a weekend, nice mud pie recipe, thank you

Layers of rich, fudgy chocolate pudding, velvety whipped cream, and crunchy cookie crust create a dessert masterpiece that will leave you in dessert bliss. With a generous drizzle of chocolate sauce and a sprinkle of toasted nuts, this pie is the ultimate indulgence.

Mississippi Mud Pie Recipe by Tasty

nonstick cooking spray, for greasing

chocolate wafer cookies, crushed

unsalted butter,

oz dark chocolate, 70-80% cacao, coarsely chopped

dark brown sugar, packed

eggs

all purpose flour

cocoa

milk

heavy cream,

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Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.

In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.

Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.

In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.

Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.

Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.

When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.

When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.

Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.

https://vid.tasty.co/output/138919/landscape_480/1562969169

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The most viewed mud pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine