About the Recipe
Aunt Mae always said a proper Mississippi Mud Pie should be as dark and rich as the riverbanks after a spate. This cherished family recipe features four layers of decadent dark chocolate nestled in her signature dark chocolate tart crust, instead of the typical cookie crust. It’s decadent and unapologetically satisfies even the strongest chocolate cravings with each rich, velvety bite.
Ingredients
CHOCOLATE TART (PÂTE SUCRÉE) CRUST
Follow recipe card directions for making the Chocolate Tart Crust with Foster’s Tart Shell Crust Mix
BROWNIE LAYER
1-18 oz. box brownie mix - Betty Crocker Supreme Triple Chunk, Ghirardelli Double Chocolate or
Aldi’s Specially Selected Double Chocolate
Extra 70% dark chocolate for shavings
Dark chocolate cookie crumbles (optional)
CHOCOLATE MOUSSE LAYER
3 large egg yolks, whisked
3 Tbsp. super fine or caster sugar
4.5 oz. 70% dark chocolate bar
1 Tbsp. salted butter, melted
3/4 cup of heavy whipping cream, 187g
SWEETENED CHOCOLATE WHIPPED CREAM
1-1/2 cup heavy whipping cream (355ml)
1/2 cup powdered (confectionary) sugar - 2oz.
2 Tbsp. dark cocoa powder
Preparation
1. Prepare the chocolate tart shell according to recipe card directions and refrigerate. Preheat oven at 325°F.
2. Prepare the brownie mix according to manufacturer’s instructions. Pour the brownie mix into the chilled crust and bake for 39 - 42 minutes. Do not overbake; a cake tester should come out “mostly clean” with a little residue. Cool pie pan on cooling rack for at least 1-hour before adding the mousse layer. Note: Use a pie shield to protect the edges. After 10-minutes of baking, check the pie to make sure the crust edges have not collapsed or shrunk down. If so, reshape and return the pie to the oven.
3. Prepare the mousse layer while the pie is baking. Using a medium size bowl, whisk the egg yolks with the super fine sugar until creamy. Set bowl aside. Melt dark chocolate and butter together in microwave on low setting. Stir and set aside. Stirring continually, heat the heavy cream, in a small saucepan over medium heat to approximately 185°F, or until tiny bubbles form around the perimeter of the pan. Slowly add 1/2 of the hot mixture to the eggs, while whisking to keep eggs from curdling. Return mixture to saucepan, and place over low heat. Whisk continually, not allowing mixture to boil but thicken to a pudding-like consistency. Lastly, pour the hot mixture into the melted chocolate and whisk until smooth. Cool mixture before spooning evenly over the pie.
4. Prepare the whipped cream in a cold, medium-sized metal bowl. Beat cream & powdered sugar together with an electric mixer until stiff peaks form, approx. 20 minutes. Fold in cocoa powder & mix evenly; spoon cream over the pie. Garnish pie with shaved chocolate and/or chocolate cookie crumbles. Serve immediately or keep chilled. Enjoy!
RECIPE AUTHOR: Down Home Bakery, LLC.