Wednesday, June 10, 2015

Mississippi Mud Pie

Every couple of months my church holds a Newcomer's Dessert. It's a chance for anyone new to the church to learn more about our church, our children's ministry as well as meet and chat with the pastor and his wife. One of the pies I made was this Mississippi Mud Pie and it was quite a hit at the event.


Pie Dough

1 1/2 cups all purpose flour, plus extra for dusting
2 T unsweetened cocoa
10 T butter (1 stick and a quarter of a 2nd stick)
2 T sugar

1-2 T cold water


12 T butter
1 ¾ cups packed brown sugar
4 eggs, lightly beaten
4 tbsp unsweetened cocoa, sifted
5 ½ oz semisweet chocolate
1 ¼ cups light cream
1 tsp chocolate extract (the true recipe calls for extract, I didn't have any so I added a couple extra teaspoons of cocoa)


1 cup whipping cream
2 T sugar
1-2 T cocoa (optional: for a chocolate whipped cream)


Preheat oven to 375


Add the butter to bowl (I used my Kitchen Aid) add sugar, slowly add the flour and cocoa, use the water to help incorporate your dough until you have a ball of dough.
Use flour mixed with cocoa to keep the dough from sticking when you roll out the dough. Use the dough to line your pie dish and bake in the oven for 15-20 minutes.
Reduce the oven temperature to 325


Beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa. Melt the chocolate and beat it into the mix with the light cream and chocolate extract
Pour the mix into the pie shell and bake for 45 minutes or until the filling has set gently (it will still wiggle slightly)

Whipped Cream

Refrigerate the bowl you plan to use to make your whipped cream, this helps the heavy whipping cream set. Add whipping cream and sugar to bowl and beat on high until stiff peaks form. If desired after whipping cream is set add cocoa. 

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