su-Mississippi Mud Pie

Photo: Thomas J. Story

Yields Serves 8 to 10 Active Time 1 hr Total, including chilling time 5 hrs Total Time 6 hrs
AuthorNaomi Robinson, Bakers Royale food blog

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.

Mississippi Mud Pie
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