Ingredients:

  • 1 ½ cups Chocolate Wafer Crumbs
  • ¼ cup Granulated Sugar (for crust)
  • 6 tablespoons Unsalted Butter, melted (for crust)
  • 4 ounces Semisweet or Dark Chocolate (60-70% cacao), finely chopped
  • 1 cup Heavy Cream (for filling)
  • 1 cup Granulated Sugar (for filling)
  • ½ cup Milk (Whole Milk)
  • 4 large Eggs, separated (yolks and whites)
  • ¼ cup All-Purpose Flour
  • 2 tablespoons Unsalted Butter, cubed (for filling)
  • 1 teaspoon Vanilla Extract (for filling)
  • Pinch of Fine Sea Salt
  • 1 ½ cups Heavy Cream (very cold, for topping)
  • 3 tablespoons Powdered Sugar (for topping)
  • ½ teaspoon Vanilla Extract (for topping)
  • Optional: Chocolate shavings or cocoa powder for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Combine cookie crumbs and ¼ cup of sugar in a bowl. Pour in melted butter and mix until uniformly damp. Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
  2. Bake the crust for 10 minutes. Remove and allow to cool completely on a wire rack.
  3. Melt the chopped chocolate using a double boiler until smooth. Set aside.
  4. In a medium saucepan, gently heat 1 cup of heavy cream, 1 cup of sugar, milk, and salt, stirring until the sugar dissolves (do not boil).
  5. In a separate bowl, whisk egg yolks, flour, and 1 teaspoon vanilla until smooth. Slowly whisk about ½ cup of the hot milk mixture into the yolk mixture to temper them. Then, pour the tempered yolks back into the saucepan with the remaining milk mixture.
  6. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of the spoon (about 175°F/80°C). Do not boil!
  7. Remove from heat. Stir in the 2 tablespoons of cubed butter until melted, then immediately stir in the melted chocolate until fully incorporated and smooth. Set aside to cool slightly (about 10 minutes).
  8. In a very clean bowl, beat the egg whites until stiff, glossy peaks form.
  9. Gently fold one-third of the stiff egg whites into the slightly cooled chocolate mixture to lighten it. Carefully fold in the remaining egg whites in two additions, being careful not to deflate the air.
  10. Pour the filling into the cooled crust. Bake at 350°F (175°C) for 25–30 minutes. The edges should look set, but the centre should still have a slight wobble.
  11. Cool the pie completely on the counter, then cover loosely and refrigerate for at least 4 hours, or until completely firm.
  12. Just before serving, whip the 1 ½ cups of cold heavy cream, powdered sugar, and ½ teaspoon vanilla until medium-stiff peaks form. Spoon or pipe the whipped cream generously over the chilled Mississippi Mud Pie and garnish.