MISSISSIPPI MUD PIE
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
An exuberantly chocolate delight, from crust to filling to chocolate curls luxuriating on the whipped cream topping.
Dairy
Yield: 8 Servings
CHOCOLATE CRUST
• 2 cups flour
• 1/4 cup cocoa, sifted
• 2/3 cup butter
• 2 tablespoons sugar
1. Preheat oven to 375°F.
Grease 9-inch deep-dish pie pan.
2. Combine flour and cocoa.
Cut in butter until mixture is crumbly.
3. Stir in sugar and cold water, 1 teaspoon at a time, to form soft dough.
Cover with plastic wrap and chill 15 minutes.
4. Press dough into pan. Cover dough with foil and weight down with dried beans.
Bake 15 minutes.
Remove foil and beans and bake another 10 minutes until browned.
FILLING AND TOPPING
• 3/4 cup butter
• 1 1/2 cups brown sugar, firmly packed
• 4 large eggs, slightly beaten
• 1/4 cup cocoa, sifted
• 5 1/2 ounces bittersweet chocolate, melted
• 1 1/4 cups milk
• 1 3/4 cups heavy cream, whipped
• Chocolate Curls*
1. Lower oven temperature to 325°F.
2. Cream butter and sugar at medium speed with electric mixer.
Gradually beat in eggs and cocoa.
Add melted chocolate and milk.
3. Pour mixture into pie shell and bake 45 minutes or until filling is set.
Cool.
4. Top pie with whipped cream and Chocolate Curls.
Chill.
*CHOCOLATE CURLS
• 4 ounces thick bar chocolate
1. Warm chocolate in microwave 15 to 20 seconds or until slightly soft.
2. Shave chocolate with vegetable peeler, pressing haid to peel large curls
3. Place curls on chilled, wax or parchment paper-lined cookie sheet.
Chill to keep chocolate firm.
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