Chocolate Mud Pie Recipe

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Lauren Weisenthal

This chocolate mud pie is the perfect chocolate dessert for a hot day. A thick crust of chocolate cookie crumbs surrounds a lusciously chilled, dark chocolate pudding. Top it off with a little bit of whipped cream and more chocolate crumbs and you have a perfect contrast of smooth and crunchy chocolate that's impossible to resist.

This recipe is adapted from an original printed in Southern Living's July 2010 edition.

Recipe Facts

Active: 60 mins
Total: 9 hrs
Serves: 8 to 10 servings

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Ingredients

  • 12 ounces chocolate wafter cookies (Nabisco brand works well), ground to crumbs in food processor

  • 4 ounces (1 stick) unsalted butter, melted

  • 4 ounces (about 2/3 cup) granulated sugar

  • 3 tablespoons cornstarch

  • 1/2 teaspoon salt

  • 4 large egg yolks

  • 16 ounces (about 2 cups) whole milk

  • 1 tablespoon vanilla extract

  • 8 ounces semi sweet chocolate, melted and cooled

  • 6 ounces chilled heavy cream, whipped to soft peaks

Directions

  1. Separate out 2 ounces of cookie crumbs and set them aside. In a bowl, stir together the remaining cookie crumbs and butter, and firmly press mixture into the bottom and up the sides of a 9-inch pie plate. Freeze crust 30 minutes.

  2. In a medium sized bowl, whisk together the sugar, corn starch, and salt. In a small bowl, beat the egg yolks with a whisk, then add them to the dry ingredients and whisk well, until the yolks are pale and smooth, about 2 minutes. Set aside.

  3. In a medium saucepan, combine the milk and vanilla and bring to a low boil over medium heat. When the milk begins to boil, turn off the heat and temper the egg mixture by adding a little of the hot liquid to the egg mixture at a time, whisking as you go. Once all of the milk has been added, pour the mixture back into the saucepan and place it over low heat. Cook, whisking constantly until mixture begins to thicken, about 3 minutes. Continue to whisk. Once the mixture bubbles, whisk for 2 additional minutes, then remove from heat. Whisk in the chocolate until fully combined, then pour filling into chilled pie shell. Press plastic wrap over the top, and chill for 8 hours to set. When ready to serve, top with whipped cream and reserved cookie crumbs.

Special equipment

9-inch pie plate

Nutrition Facts (per serving)
534 Calories
32g Fat
58g Carbs
8g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 534
% Daily Value*
Total Fat 32g 41%
Saturated Fat 17g 86%
Cholesterol 143mg 48%
Sodium 372mg 16%
Total Carbohydrate 58g 21%
Dietary Fiber 3g 9%
Total Sugars 41g
Protein 8g
Vitamin C 0mg 1%
Calcium 102mg 8%
Iron 3mg 15%
Potassium 275mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)