Mississippi Mud Pie

By Shannon Adams of Honey Bee Bakery in Oxford, Mississippi. The Locale Palate, October 2013, page 42.
Photo by LRay W.
Adapted from thelocalpalate.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thelocalpalate.com

Ingredients

  • 1

    piecrust, store bought or homemade

  • 1 1/2

    cups sugar

  • 1/2

    cup unsweetened cocoa powder

  • 1/2

    teaspoon salt

  • 3

    eggs, at room temperature

  • 3/4

    cup butter, melted

  • 1

    tablespoon vanilla

Directions

1. Preheat oven to 350 degrees. 2. Roll homemade or store-bought pie dough to 1;4 inch thick and press into 9-inch pie dish, trimming excess. If using a cookie crust, press moist ingredients into 9-inch pie dish, covering entire bottom and up the sides. 3. Cover crust with parchment and add rice, beans, or pie weights (Adams uses pennies). Bake for 20 minutes, or until lightly browned. Remove pie weights and parchment. Set aside. 4. In a small bowl, whisk together sugar, cocoa powder, and salt. Set aside. 5. In a medium bowl, whisk eggs together, then stir in sugar mixture. 6. When egg and sugar mix is well combined, whisk in butter and vanilla. 7. Pour mixture into the par-baked pie shell. 8. Bake for about 30 minutes or until the filling has just set. Serve warm with ice cream.

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