Mississippi Mud Pie #2
- For the chocolate crust:
- 1 1/2 cups just-add-water pie crust mix
- 3 tablespoons rich, dark cocoa—Ramstadt Breda or equal
- 1/4 cup granulated sugar
- 1/4 cup water
- For the chocolate filling:
- 1/2 cup rich, dark cocoa—Ramstadt Breda or equal
- 4 large eggs
- 3 tablespoons light corn syrup
- 1 1/3 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
Adapted from preparedpantry.com
Preheat the oven to 350 degrees.
1. In a medium bowl, mix the pie crust mix, cocoa, and sugar together with a fork. Some white lumps will remain. Add the water and continue mixing. Pour the mixture onto a counter.
2. Knead the mixture on the counter into a uniform ball. White streaks will remain— most will disappear as you roll out the dough.
3. Roll the dough into a circle ten to eleven inches in diameter, enough to form the pie crust. Transfer the rolled dough to a nonstick, nine-inch pie pan—not deep dish. Trim and form the crust including a decorative edge that will act as a dam to hold in spills. Set aside.
4. With the paddle attachment and your stand-type mixer, mix the cocoa, eggs, corn syrup, sugar, flour, and extract together. Drizzle in the warm butter while the mixer is running. Continue mixing until it is smooth and uniform but do not over mix.
5. Scrape the filling into prepared pie shell. Place a pie crust shield over the edges of the pie and place the pie in the oven.
6. Bake for 35 to 40 minutes or until the top looks dry and the pie is mostly set when you giggle it. An insta-read thermometer should register 150 degrees when inserted in the center. Cool completely. Serve with whipped cream.
Baker’s note: Use a pie crust shield to keep the edges of your pie from burning. The easiest way to make a chocolate pie crust is with a pie crust mix. For a single pie crust, add 3 tablespoons dark cocoa and four tablespoons granulated sugar. Then just follow the directions.