Mississippi Mud Pie

Here's another recipe that has been sitting in the "drafts" folder for years, and that's because I haven't ever gotten around to making it, so don't have any pictures of the finished product. Maybe it's because I don't have any chocolate extract. However, I know it's a good one - the recipe was given to me by my daughter-in-law - and so I'll just post it without pictures. Maybe that will help motivate me to buy some of that extract and try it myself sometime!

Mississippi Mud Pie

Pie Dough:

1 1/2 cups flour
2 tablespoons cocoa powder
1/2 cup butter
2 tablespoons superfine sugar
1-3 Tbsp. cold water

• Sift the flour and cocoa into a mixing bowl.
• Rub in the butter with fingertips/pastry cutter until mixture resembles fine bread crumbs.
• Stir in sugar and enough cold water to mix into a soft dough.
• Wrap dough in plastic wrap and let chill in refrigerator for 15 minutes.
• Preheat the oven to 375 degrees.
• Roll out dough on a floured counter and use to line a 9-inch ceramic pie dish.
• Line with parchment paper and fill with dried beans.
• Bake in oven for 15 minutes.
• Remove from oven and take out the paper and beans.
• Bake for an additional 10 minutes.

Filling:

3/4 cup butter
1 3/4 cups packed brown sugar
4 eggs, lightly beaten
1/4 cup cocoa, sifted
5 1/2 ounces semisweet chocolate chips (about 7/8 cup)
1 1/4 cups light cream (or 5/8 cup heavy cream and 5/8 cup skim milk)
1 teaspoon chocolate extract

• Beat the sugar and butter together in a bowl.
• Gradually beat in the eggs and cocoa.
• Melt the chocolate chips.
• Beat melted chocolate, cream, and chocolate extract into the mixture.
• Reduce the oven temperature to 325 degrees.
• Pour the mixture into the pie shell and bake for 45 minutes, or until the filling has set.

To Decorate:

2 cups whipped cream
Chocolate flakes and curls

• Let the mud pie cool completely.
• Transfer it to a serving plate.
• Cover with whipped cream.
• Decorate pie with chocolate flakes and curls.
• Chill until ready to serve.