I was in the kitchen making dinner, and my younger daughter comes in and asks, “Mommy, what are we having for dessert?” I replied with, “Mississippi Mud Pie.” She says, “Oh, but it doesn’t really have mud in it, right?”
When I studied in France, I lived with a french family. She was a very interesting woman, and only had americans live with them for the status. It was bizarre, but yes, it was very prestigious to have an american student living with you. I have a seafood allergy, which I told her about immediately (since the first day I was there, I had a reaction to something I had eaten…and was not doing well). The problem was I had to say this in french, and couldn’t understand a word she said to me for the first few weeks. I just hoped she had understood what I said to her.
A couple of months later, a new student arrived – and I could tell that Madame was not too fond of her. She came from Stanford, and I had to admit, spoke beautiful french. One evening before calling her down for dinner, Madame said that we were going to play a little trick on her. She was serving crab for dinner (which she knew I could not eat), but wanted me to play along that we were eating cat for dinner – and it was a delicacy. Since I had already had it for dinner a month ago, I didn’t get any that evening. Madame tried to pull this off, but you don’t get in for Stanford without being extremely bright, and she knew exactly what was going on.
Ok, so what does this have to do with Mud Pie? I didn’t even both to try to fool my daughter and tell her that there was mud in it – although it would have been fun. She is definitely at the age where she may have just believed it.
This recipe from Cooking Light wasn’t at all what I expected – it was more like a brownie – with a very crispy top – like merengue. I served it warm, and the center was nice and moist, and very soft. If you like undercooked brownies, this is the recipe for you. The top – very crispy – it was hard to cut. The crust really didn’t do much for me – it didn’t have a ton of flavor. If I make it again, I will make it crustless – although it sure does like nice around the edge.
- 4.5 ounces all-purpose flour (about 1 cup)
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 1/4 teaspoon salt
- 2 1/2 tablespoons vegetable shortening
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 cup ice water
- Cooking spray
- 3 tablespoons butter
- 1 ounce semisweet chocolate chips
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1 cup sugar
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 1/3 cup Dutch process cocoa
- 1/2 teaspoon baking powder
- Dash of salt
To prepare crust, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa, and 1/4 teaspoon salt 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 food 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°.
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 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 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.
Weigh or lightly spoon 3.4 ounces flour and 1/3 cup Dutch process cocoa into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and dash of salt in a small bowl, stirring with a whisk. Fold flour mixture into egg white mixture. Pour mixture into prepared crust. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
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