Pie No. 15 - Mississippi Mud Pie - Saving Room for Dessert

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Pie No. 15 - Mississippi Mud Pie

Mississippi Mud Pie - a deliciously light pie with a nice chocolate flavor, crunchy top and soft cake-light middle wrapped up in a chocolate pie crust

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: pie

Servings: servings

Calories: 313kcal

Author: Tricia

Ingredients

For the Crust:

1 cup flour
2 tablespoons sugar
2 tablespoons unsweetened cocoa, not Dutch process cocoa
¼ teaspoon salt
2 ½ tablespoons vegetable shortening
2 tablespoons chilled butter, cut into small pieces
¼ cup ice water
Cooking spray

For the Filling:

3 tablespoons butter
1 ounce semisweet chocolate chips
1 teaspoon vanilla extract
4 large egg whites
1 cup sugar
¾ cup all-purpose flour
⅓ cup Dutch process cocoa
½ teaspoon baking powder
Dash of salt

Instructions

To prepare the crust

Add 1 cup flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa and ¼ 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.
Preheat oven to 350°F.
Unwrap and place chilled dough on plastic wrap. Lightly sprinkle dough with flour; roll to a 10-inch circle. 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.

To prepare the 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 mixing bowl; beat with a mixer at medium speed until foamy. Gradually add 1 cup sugar; beat until soft peaks form (about 2 minutes). Gently fold melted chocolate mixture into egg white mixture.
In a small bowl, mix ¾ cup flour, ⅓ cup Dutch process cocoa, baking powder and salt. Mix well with whisk. Fold flour mixture into egg white mixture. Pour into prepare crust. Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack. (I thought this pie was even better the next day).

Notes

Adapted from Cooking Light Magazine

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition