Chocolate mud pie
Preppy Kitchen · ♥ 4.7K likes · 153.6K views · 13 min video
Read about chocolate pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 25 whole chocolate sandwich cookies
Set the oven to 350F. Finely crush the chocolate sandwich cookies in a food processor.
Crushing the cookie crust
- 56 g melted butter
Transfer to a bowl, drizzle in the melted butter and work it together by hand to a wet crumbly mixture like damp sand.
Tip into the pie dish, create a flat well, move crumbs up the sides and press with a flat bottom glass or measuring cup. Press the top of the crust down with an index finger to form the lip.
- 2 oz bittersweet chocolate
Bake the crust 10 minutes.
- 56 g butter
Microwave the finely chopped chocolate with the cubed butter in 30 second bursts, stirring between, about two minutes in total.
- 2 whole eggs
- 66 g granulated sugar
Whisk the eggs with the granulated sugar just until combined.
- 2 tbsp cocoa powder
- 0.125 tsp salt
- ½ tsp vanilla
- 2 tbsp flour
Whisk in the cocoa powder, salt, vanilla and finally the flour, only until the flour disappears.
- 3½ oz bittersweet chocolate
Bake at 350F about 20 minutes until puffed and set; it settles as it cools.
- 2 whole egg yolks
Loosen the egg yolks in a small heatproof bowl.
- 150 g granulated sugar
- 2 tbsp cornstarch
- ¼ tsp salt
- 360 ml whole milk
In a medium saucepan combine the granulated sugar, cornstarch and salt, then whisk in the whole milk, drizzling it in at first to prevent clumps.
Whisk over medium high heat until thickened, about five minutes. The bubbles turn larger as it thickens and it coats the back of a wooden spoon.
Temper the yolks: whisk half a cup of the hot milk mixture into them, then whisk the warmed yolks back into the pan.
Return to the heat and whisk constantly two to three minutes, working from the centre out to the corners of the pan so nothing burns.
- 2 tbsp butter
- 1 tsp vanilla
Off the heat, whisk in the bittersweet chocolate and the cubed butter until melted, then the vanilla.
Adding chocolate, butter and vanilla
Pour the pudding over the cooled brownie layer and smooth it into an even layer.
Filling and chilling the pie
- chocolate
Cool at room temperature about 20 minutes, then refrigerate uncovered about four hours to overnight until set.
- 1½ cup heavy cream
- 3 tbsp granulated sugar
- 1 tsp vanilla
Whip the cold heavy cream with the granulated sugar, starting low and moving to high, to just short of soft peaks, then finish by hand to avoid over-whipping.
Spread the whipped cream over the pudding to the edges with a spatula and swoop the top up.
Topping, slicing and storing