Etna BnB, Taste.
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mississippi mud pie.

My 2018 goal: bake a new-to-me recipe at least once a month. January’s bake wasn’t good enough to share (I made pomelo bars, and though they looked nice and had good textures, they turned out super bitter. :P), but February’s bake was soooo good. My friend and I made Mississippi Mud Pie! Look. At. This.


Our favorite pie is chocolate mousse and I’m all about a chocolate cookie crust. So my friend found a Cook’s Country recipe for Mississippi Mud Pie for us to try. The recipe came annotated with technique tips and recommendations for specific products to use. So good.

This recipe was a recipe of firsts. It called for Nabisco’s Famous Chocolate Wafers which are like thinner, wider, and less sweet Oreos without the filling. I had never heard of them and now I am a fan. We used them to make the crust (left) and the cookie crumble (right).

While the crust baked, we prepped the next layer – a fudgy brownie. I had never made brownies form scratch before (Ghirardelli double chocolate brownie mix forever!), but they are actually really simple to make. Bittersweet chocolate, butter, Dutch process cocoa powder, eggs, salt, vanilla, and dark brown sugar – boom.

After a quick bake, the pies had to cool for one hour, then chill in the refrigerator for at least one more hour. The crumble also cooled while the pies cooled.

While we waited we grabbed lunch and went shopping. 🙂 Then, we made the chocolate whipped topping. I’ve made my share of whipped cream, but I hadn’t ever made a chocolate whipped cream. Next level whip!

We melted milk chocolate, and dissolved cocoa powder into heavy whipping cream. Then used the stand mixer to whip up the cocoa powder/cream mixture, more heavy whipping cream, confectioner’s sugar, and vanilla into a fluffy cloud.

This is when we got science-y with a candy thermometer. When the temperature of the melted chocolate was just right we mixed in the whipped topping. Then topped the pie with it’s third layer.

The final layer: the wafer crumble. Then into the fridge for 3+ hours to set and chill.

This pie! I recommend assembling this pie in a springform pan so you to see all the decadent layers before you dive in. The verdict: I could probably eat the whole pie and I wouldn’t feel bad about it (and then I’d pass out into a chocolate stupor). You can also share this pie with at least 11 friends. Adding this to my dessert repertoire!

What have you baked lately? Share your sweet treat bakes below!

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