Bake it. Snap it. Send it. Win it.

We love to bake, and we think you will too!  Each month we'll share a recipe that is perfect for all levels of baker.  We want to you roll up your sleeves, turn on some music and get a little dirty in the kitchen.   After you've prepared the featured recipe (but before you devour it,) just snap a photo, send it to us using the link below and you'll be entered to win either a 6" cake (for local pick up in DC) or a box of half a dozen of our glittery unicorn bars, shipped right to your door (within the US only)

 


NOVEMBER RECIPE!

MISSISSIPPI MUD PIE

It's Novemeber so we HAD to do pie, right!  Since we assume your ovens will be packed to the gills with turkey and stuffing we thought we'd do a pie that requires zero oven time.  Yup, you read that right!  This icebox pie combines an oreo cookie crust with our rich, decedent chocolate pudding and espresso whipped cream.  You can make the crust and filling up to 5 days before your thanksgiving feast then just top with whipped cream and serve.  We promise, this is the perfect chocolaty additional to the thanksgiving table!

SPECIAL EQUIPMENT

Pie Pan (8" or 9" deep dish),  Whisk or Hand Mixer,   Sifter/Strainer (optional but a good idea)     Rolling Pin,  Large Zip Lock Bags

 

CHOCOLATE PUDDING INGREDIENTS:

1.5          Cups              Whole Milk

1.5          Cups        Cream   (divided)

,75     Cups               Granulated Sugar

3          TBSP               Cornstarch

3        TBSP          Cocoa Powder (dark if possible)

2       each           Large Eggs

4.5    Ounces          High Quality Dark Chocolate

1/2   TBSP                  Butter

1 /4         tsp               Salt

 

OREO CRUST RECIPE:

(One 8" or 9" Crust)

24          Each              Oreo Cookies (plus more for garnish)

5         TBSP        Melted Butter

 

ESPRESSO WHIPPED CREAM RECIPE:

1          Cup              Cream

1/4          Cup        Powdered Sugar

2 tsp instant coffee powder or a shot of espresso added to taste

 


INSTRUCTIONS


STEP 1

Start by making the Pudding.  Place the Milk, 1 cup of cream and sugar into a pot.  Over medium heat bring to a simmer then turn down to a low heat.  In a separate bowl sift together the cornstarch and cocoa powder to remove any lumps.  Add the remaining 1/2 cup of cream and whisk smooth.  While whisking pour the cocoa powder mixture (known as a slurry) into the pot of lightly simmering liquid.  

STEP 2

Return the pot to a medium heat.  Whisking the entire time to prevent scorching bring to a strong simmer for about 4 minutes.   In a separate bowl whisk the eggs smooth.  Remove the pudding from the heat and slowly pour about 1 -2 cups of the hot pudding custard into the eggs while whisking.  Add the mixture back to the pot and return to a simmer for 1 minute, whisking.  Remove from heat, add chocolate butter and salt.  Whisk smooth then strain into a storage container. Press plastic wrap directly onto the pudding to avoid a skin.  Refrigerate at least 8 hours or up to 5 days.

STEP 3

To prepare the crust place half the oreos into a gallon ziplock bag.  Deflate the air and seal.  Use a rolling pin to smash the cookies then roll them into crumbs.  Repeat with the other half of the cookies. (as an alternative you can place them in a food processor in two batches and process until crumbly!)  Place the crumbs into a bowl and toss with the melted butter.  Press into your pie pan and chill for at least 1 hour before filling with pastry cream.  Chilled pastry cream can be added to the crust up to 5 days in advance of serving.  Keep wrapped and in the refrigerator.

 

 

 

mudd pie.jpeg

Step 4

On the day you are serving the pie place the remaining 1 cup well chilled cream into a bowl along with the powdered sugar and instant coffee.  Ideally it would be a chilled metal bowl.  Whip to stiff peaks then spread over the pudding.  Top with a sprinkle of crumbled oreos.  Keep cold until serving.  Serves 8-10 slices