Serves 8
540 min
Chocolate Mud Pie
Recipe GLPRe7db3430840aa2
A rich and decadent Southern chocolate mud pie featuring a crispy chocolate wafer crust, a silky chocolate custard filling, and a billowy whipped cream topping. This indulgent dessert combines deep chocolate flavor with a luxurious, velvety texture that melts on your tongue.
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Ingredients
12 ounces chocolate wafer cookies
4 ounces unsalted butter, melted
4 ounces granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 large egg yolks
16 ounces whole milk
1 tablespoon vanilla extract
8 ounces semi-sweet chocolate, melted and cooled
6 ounces heavy cream, chilled
Directions
Preheat your oven to 350°F. Pulse the chocolate wafer cookies in a food processor until finely ground into uniform crumbs, then transfer to a bowl.
Pour the melted butter over the cookie crumbs and stir until the mixture resembles wet sand and all crumbs are evenly coated.
Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly. Bake for 8 to 10 minutes until lightly set, then remove and allow to cool completely.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until no lumps remain.
Gradually add the whole milk to the sugar mixture, whisking constantly to prevent lumps from forming.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and just begins to steam, about 5 to 7 minutes. Do not allow it to boil.
In a separate bowl, lightly beat the egg yolks. Slowly drizzle 1/4 cup of the hot milk mixture into the yolks while whisking constantly to temper them and prevent scrambling.
Pour the tempered yolk mixture back into the saucepan with the remaining hot milk, whisking constantly to combine thoroughly.
Continue cooking over medium heat, stirring frequently, for 2 more minutes until the mixture reaches 160°F on an instant-read thermometer. Remove from heat immediately.
Stir in the vanilla extract, then add the melted and cooled semi-sweet chocolate, folding and whisking until the custard is completely smooth and homogeneous.
Pour the chocolate custard into the cooled pie crust, smoothing the top with a spatula.
Cover the pie loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until the filling is completely set and chilled.
Just before serving, beat the chilled heavy cream in a bowl using an electric mixer or whisk until soft peaks form when you lift the beaters.
Top each slice of pie with a generous dollop of whipped cream and serve immediately.
