when I first saw that Mississippi mud pie recipe in Matt Lewis & Renato Poliafito cookbook "Baked exploration" it felt like a dream come true, like meeting the pie you know you're going to spend the rest of your life with...I just switched coffee ice cream for peanut butter whipped cream (mister frog wouldn't dare to eat coffee) and made my own cocoa crust...(I'll give you both recipes to choose!)
yelds : 9 inch pie
here's what we need :
for the cocoa crust (mine) : 125g sugar, 250g flour, 125 butter at room temperature, 1 egg, 50g unsweetened cocoa powder.
Matt Lewis chocolate cookie crust : 30 chocolate wafers, 1 tablespoon sugar, 6 tablespoons butter (melted).
for the chocolate filling : 4 ounces dark chocolate, 1/4 cup + 1 tablespoon heavy cream, 3 tablespoons butter, 2 tablespoons light corn syrup, 1 cup icing sugar, 1 tablespoon bourbon.
for the peanut butter whipped cream : 20cl very cold whipping cream, 100g peanut butter, 50g sugar.
for the chocolate fudge topping : 2 tablespoons heavy cream, 2 tablespoons butter, 1 tablespoon light corn syrup, 3 ouncdes dark chocolate, 1 teaspoon bourbon (I skipped).
Pecan nuts, sugar.
here's what we do :
first let's make the crust : in a small bowl mix sugar & cocoa
In a second & larger bowl, pour flour, then add butter cut in small squares and work lightly with your finger tips until well combine & SANDY.
Dig a well, add the egg & the cocoa-sugar mix, work with your finger tips until homogeneous. Allow to rest 1 hour in fridge.
preheat oven at 350°F
Use a rolling pin to spraid your dough (not to thin) & bake in a 9 inch pie pan for 15/20 minutes (don't forget to prick dough with a fork, so it'll stay flat).
Here goes Matt Lewis crust version : In a food processor, pulverize the wafers cookie into a very fine crumb mixture. Place the crumbs into a bowl, add the sugar & stir until combined.
Pour the melted butter over the crumbs & mix well. Transfer to a 9 inch pie plate & press it into the bottom & up the sides. Use the back of a large spoon to get an even crust. Set aside in fridge.
now let's make the chocolate filling : coarsely chop chocolate & place in a large bowl.
In a saucepan, bring the cream, butter & corn syrup to a simmer. Pour it over chocolate & let sit for 1 minute. Whisk until completely smooth. Add icing sugar & bourbon & whisk.
Spread the chocolate filling evenly over the pie crust, cover & refrigerate for 2 hours.
here we go with the peanut butter whipped cream : in a cold bowl, pour the cold whipping cream & sugar, whisk well, add peanut butter, whisk still until thick.
Spread over the chocolate filling. Back to fridge...
meanwhile go on with the topping : coarsely chop chocolate & put in a bowl.
In a small saucepan over low heat, heat cream, butter, corn syrup, until simmer. Pour on chocolate & whisk. Stir in the bourbon if using. Whisk until it reaches room temperature & pour it over peanut butter cream.
caramelized pecan nuts with sugar in a frying pan over medium heat. Spread on a parchment to cool down.
Decorate your pie. relax, savour & share!