Mississippi Mud Pie, which literally translates to Mississippi Mud Pie, is a dessert originating from the southern United States, typically for celebrating grand occasions. On December 2, 2013, I made this chocolaty dessert and, of course, took pictures (and you can see they were taken 12 years ago), but days, months, and years pass by without us noticing… is it possible? Just to say: tomorrow I will publish it, guys, 12 years have passed. Time flies, and we don’t notice it! I definitely intend to update the pictures, I absolutely have to remake the cake, really good, actually excellent. Adding then, it’s a gluten-free cake, a small detail not to be underestimated.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients for the Mississippi Mud Pie Base
- 12 oz gluten-free chocolate digestive biscuits (gluten-free)
- 6 oz butter
- 1/3 cup sugar
- 1/3 cup cornstarch
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 3 egg yolks
- 2.5 cups milk
- 5 oz dark chocolate
- 0.7 oz butter
- 1 pinch salt
Tools
- Blender
- Parchment paper
- Spatula
- Saucepan
- Bowl
- Pan
- Whisk
- Spoon
Steps
In reality, the Mississippi Mud Pie is a no-bake cake, no oven is needed; the only thing to cook on the stove is the chocolate cream.
The first step is to crush the gluten-free digestive biscuits with the blender.
Melt the butter in a saucepan or in the microwave for 60 seconds.
Combine the two ingredients with the sugar and mix them well together.
In a pan lined with parchment paper, distribute the biscuit and butter mixture, raising it on the sides to form a shell.
Prepare the cream to put in the center.
Combine all the dry ingredients: the sugar,
the cornstarch, a pinch of salt and
the unsweetened cocoa powder.
Mix the dry ingredients and add the egg yolks.
Mix the dry ingredients with the eggs.
Melt the dark chocolate in a double boiler.
Add the warm milk,
always mixing.
Add the butter
and the dark chocolate and cook for 7 minutes, always stirring the chocolate cream, until it thickens.
Pour the warm chocolate cream over the biscuit and butter base.
Cool the cake by keeping it in the fridge for at least 4 hours.
And here is my Mississippi Mud Pie: calling it good is an understatement.
You can decorate the cake with dollops of fresh whipped cream.
Tips
A chocolate cake without turning on the oven is always welcome. I also recommend the gluten-free ricotta and chocolate cake.
https://blog.giallozafferano.it/vaipinacucina/torta-ricotta-e-cioccolato/
https://blog.giallozafferano.it/vaipinacucina/torta-ricotta-e-cioccolato/
FAQ (Questions and Answers)
What does Mississippi Mud Pie mean?
Literally, it means Mississippi Mud Pie. Surely because it originates there, and thus the color symbolizes the Mississippi River.
