Mississippi Mud Pie

So I had ask you Foodies on my IG page what you wanted me to make!! I had a great suggestion to make a Mississippi mud pie, So I did! I went with 2 small version so that I could share easier. #SharingIsCaring But this recipe below will give you 1 x 9″ pan or 2 or 3 small 5″ pans.

Prep : 40 mins /Chill: 4h or overnight/Cook : 20-25/ Total : 5h05 mins

Servings : 1 dozen (Double for more)

For Your next Craving!

Ingredients

The crust: About 15 whole graham crackers
¼ cup brown sugar
½ tsp salt
½ cup unsalted butter, melted

Or store-bought crust

For the chocolate custard: ½ cup chocolate, chopped
2 tbsp unsalted butter, cut into pieces
½ cup white sugar
¼ tsp salt
¼ cup Dutch-processed cocoa powder
¼ cup cornstarch
2 cups whole milk
4 large egg yolks

For the brownie cake: ½ cup unsalted butter, cut into pieces
½ cup chocolate of taste, chopped
⅓ cup brown sugar
⅓ cup Dutch-processed cocoa powder, plus more for dusting (Regular Cocoa powder is also fine)
1 tsp pure vanilla extract
¾ tsp salt
3 large eggs, separated (White/Yolk)
½ cup white sugar
¼ cup grams all-purpose flour

For the Topping:
Vanilla Whipped Cream Frosting

Instructions

Crust:
Combine all ingredients and press to the bottom of a 9-inch pan
Bake 10 mins at 350°F
Let cool

Cake:
Preheat oven to 320°F
In a microwave safe bowl combine butter and chocolate and very slowly heat until the butter is nearly completely melted but not 100%
Remove the bowl and whisk in the brown sugar, cocoa powder, vanilla extract, and salt. Let cool slightly, then whisk in the 3 large egg yolks.

In a separate large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds.
While mixing, gradually add the white sugar, Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes.
Fold gently the egg-white mixture evenly into the chocolate mixture.
Sift the flour evenly over the chocolate mixture and fold it in.
Transfer the batter to the prepared crust and smooth the top.
Bake until a crust has formed over the top, the center is just set, and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. (Do not overbake!!)

Prepare the custard:

Set the chocolate and butter in a medium bowl. Place a mesh strainer over the bowl and set it aside.
In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch.
Add the milk, little by little, while whisking to incorporate it fully.
Whisk in the egg yolks.
Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil.
Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula.
Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake.
Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.

For the Whipped cream topping:

Just before serving, Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Go ahead and use your imagination!!!! Dust with cocoa powder to make it extra pretty.

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