Thursday, August 9, 2007

Mississippi Mud Pie ..... Serve dessert without heating up the house.

Mississippi Mud Pie
If you are short on time boxed pudding mix will work but the flavor of fresh ingredients without the preservatives makes this a great recipe.
25 chocolate wafer cookies (about half of a 9 oz. pkg.)
1/2 cup pecan halves plus more for garnish
4 Tablespoons unsalted butter, melted
2/3 cup sugar plus 1 teaspoon sugar
2 Tablespoons cold butter, cut into small pieces
1/3 cup unsweetened cocoa powder
1/3 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream
Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter, process until moistened. Transfer mix to pie dish; press into bottom and up sides (use the back of a spoon or the base of a dry ingredient measuring cup to help). Bake until fragrant, 8 to 10 minutes, let cool.
Place a fine mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 1/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
Over medium heat, whisking constantly, cook mixture until the first sputtering bubble forms. Reduce heat to low; continue to whisk constantly, cook 1 minute. Remove from heat. Immediately pour through sieve into bowl. Stir in 1/4 teaspoon vanilla and 2 tablespoons cold butter.
Pour pudding into crust. Place plastic wrap directly on surface (to prevent a skin from forming), chill at least 2 hours and up to one day. Just before serving, beat cream, remaining teaspoon sugar and remaining 1/4 teaspoon vanilla until soft peaks form. Spread whipped topping cream over pudding and sprinkle with pecans.

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