Pie No. 15 – Mississippi Mud Pie

 

Pie number 15 was really interesting and fun to make.  After last week’s frustrating pie adventure, I thought I’d lost my baking mojo – but it’s back!  I was very pleased how this turned out but was a little surprised that it was more cake-like than I expected.

Real Mississippi Mud is kind of sticky so I assumed this would be more fudgy-brownie like.  This recipe came from Cooking Light Magazine so it is a bit healthier than some I’ve made so far this year.  At 277 calories and 10.2 grams of fat, it was a welcome change from the high-fat pies of the past few months.  One of the most interesting things about this pie is the chocolate crust.

You will need flour, sugar, unsweetened cocoa, salt, shortening, butter, ice water, cooking spray, semi-sweet chocolate chips, egg whites, Dutch process cocoa and not pictured, baking powder and vanilla.

To prepare crust, add 1 cup flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa and 1/4 teaspoon salt and place in a food processor. Pulse 2 times or until blended. Add shortening and chilled butter. Pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through chute, processing just until blended (do not allow dough to form a ball). Remove from bowl. Gently press mixture into a 4-inch circle; wrap in plastic wrap. Chill 30 minutes.   Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray.  Remove remaining plastic wrap.

 Fold edges under, and flute.

Set aside while preparing the filling.  Isn’t that a very interesting crust?  Just plain fun!

 

 To prepare filling, place 3 tablespoons butter and chocolate in a microwave-safe bowl.

 Microwave at HIGH 30 seconds or until butter and chocolate melt, stirring well to combine.

Place vanilla and egg whites in a large bowl.

Beat with a mixer at medium speed until foamy.

Gradually add 1 cup sugar; beat until soft peaks form (about 2 minutes).

Gently add melted chocolate to egg whites.

Stir gently just until blended.  Set aside.

Measure 1/3 Dutch process cocoa, 3/4 cup flour, 1/2 teaspoon baking powder, and dash of salt.

Whisk until blended.  Fold the dry mixture into the egg whites.

Pour mixture into prepared crust.

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean.

Cool on a wire rack until serving.

This pie has a light chocolate flavor, a crunchy top and soft cake-light middle.

I ended up with 4 egg yolks and figured it was a great time to make homemade vanilla ice cream.

The ice cream was perfect on this pie (recipe to be posted later this week).  The pie is not very sweet so the sweet creamy vanilla was a wonderful compliment to the chocolate.

We have some other fun goodies to post this week so be sure to check back!

Thanks so much for stopping by!

Have a great week and for all our Federal employee friends, glad you’re working this week 🙂