Mississippi Mud Pie
Oreo/pecan base:
- 1 packet Oreos
- 2 1/2 oz. (75 g) pecans
- 3 tablespoons (40 g) butter
Melt the butter and grind or finely crush the pecans and the oreos. Mix and stir until well blended.
Tip into a greased pie dish and press the mixture down and up the sides.
Place in the freezer for 15 minutes.
Bake the pie crust in a 350 ˚F (180 ˚C) oven for about 15 minutes, then leave to cool.
Chocolate pudding
- 3/4 cup (170 g) regular sugar
- 1/2 cup (60 g) pure unsweetened cocoa powder, preferably Valrhona
- 3 tablespoons (30 g) corn starch
- 4 large egg yolks
- 2 1/4 cup (500 ml) whole milk
- 3 tablespoons (40 g) unsalted butter
- 2 teaspoons vanilla extract
- 3 1/2 oz. (100 g) dark chocolate (60% or 70% cocoa solids)
Put the sugar, corn starch, cocoa powder and egg yolks into a saucepan, stir well and add the milk little by little. .
Place the pan on a medium heat. Stir constantly until bubbles appear, then boil for 30 seconds and take the pan off the heat.
Pour the mixture into a large bowl.
Add the chocolate, butter and vanilla extract, and stir well until melted into the mixture.
Leave to cool slightly, cover with plastic wrap and set aside for 20 minutes.
Pour the chocolate pudding mixture into the cooled pie crust.
Place in the refrigerator for about 4 hours.
Whip about 1 – 1 1/2 cup (200-300 ml) heavy cream with 2 tablespoons sugar.
Cover the pie with a generous layer of whipped cream.
Sprinkle some pecan nuts on top…
The perfect pie for Valentine’s day… 
I hope I was able to tempt you, have a wonderful day everyone.
Hugs from me to you.
Borrowed from – http://en.passionforbaking.com/
