Mississippi Mud Pie

Thinking back one of my favorite restaurant desserts was called Mocha Mud Pie aka Mississippi Mud Pie. I really liked the coffee/chocolate combination topped with almonds. However when the combo is paired together, it's not a strong coffee flavor. My husband has never had a dessert like this before, I figured he would like it, but I didn't figure he'd grab a bite so early in the day. You see, I finished making this in the evening, and with no natural light I hesitated grabbing a quick photo and I figured I would get it in the morning when I got up. I didn't say anything to him, figuring he would wait.

I got up, went to the freezer after a bit to grab the dessert out to snap a quick photo and there was a big piece missing! He said it looked too tasty to wait! (I guess I didn't blame him :) So the photo above reflects that-heehee. The chocolate cookie crust required chocolate cookies (obviously!) I chose to use Teddy Grahams-Chocolate, they are tiny, cute and way too tasty! But into the food processor they went.



Mississippi Mud Pie (from William Sonoma)

1 cup semisweet chocolate chips
4 Tbs. (1/2 stick) unsalted butter
1⁄4 cup heavy cream
2 Tbs. light corn syrup
1 cup confectioners’ sugar, sifted
1 tsp. vanilla extract
1 cookie crumb crust made with chocolate cookies, separate recipe found here)
1⁄2 cup toffee bits or coarsely chopped
toasted almonds
1.5 quarts premium coffee ice cream, softened

In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup. Set over but not touching barely simmering water in the bottom pan until the chocolate is melted, stirring occasionally. Or, in a microwave proof bowl, combine the chocolate, butter, cream and corn syrup and melt in the microwave for 30-second intervals. Remove from the microwave and stir until smooth.

Add the confectioners sugar and vanilla to the chocolate mixture and mix well. Reserve 1/2 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Refrigerate until well chilled, about 1 hour.

In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze until the ice cream is firm, at least 2 hours or up to overnight.

Reheat the reserved chocolate mixture in the top of the double boiler over barely simmering water, or in the microwave for 30-second intervals, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits or almonds and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.

To slice, run a knife under hot water, then dry it off. If frozen overnight, the pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily. Makes one 9-inch pie; serves 8.