Mississippi Mud Pie

With it being Thanksgiving [Happy food coma to all and to all a good night!], I baked again for dinner. We always switch between my grandmother's [my dad's mom] and my aunt's [my mom's sister]. My uncle texted me earlier this week and asked if I was going to my aunt's and said the only reason he asked was because he wanted to know if I was bringing Inside Out Oreoes... Of course he was kidding but I just rolled my eyes.

I spent a lot time yesterday trying to figure out what I wanted to bake.  With all my cookbooks and the fact I love Pintrest so much, it would have been easy but it was not. But I actually went back to something I made many years ago for a Christmas party with my friends. I made something known as Mississippi Mud Pie and it is very delicious, albeit rich and very chocolaty. Apparently it gets its name because it looks like the muddy banks of the Mississippi River. According to Wikipedia [but you can't exactly trust them], "it is believed that this dish was created by home cooks after World War II because it was made of simple ingredients that could be found at any supermarket and did not require any special cooking tools. Its earliest known reference in print is 1975."

It's supposed to be a bit gooier than mine came out but I think that is because I made mine last night rather than earlier today. But it was still pretty delicious nonetheless. Everyone that had a piece seemed to like it so, success! I was going to make homemade whipped cream. I bought heavy cream for it but completely forgot to bring it to my grandmother's house so I was only able to use canned whipped cream. I didn't have to double the recipe for the most part. Just the crust because my springform pan was a bit larger than suggested.

I need a new springform pan. I had a bit of a problem getting my pie out of it and I ended up chucking it out. So, for those who know me and read my blog. Baking stuff. Christmas is coming up. That's what I want! So keep a springform pan, a loose-bottom cake pan, mini cake pans and a food scale in mind. [Hint hint, Santa!]

I hope everyone had a great Thanksgiving and had a wonderful time with their families. I definitely thanked God for everything that I have been blessed with. My father is alive and as healthy as he can be, my mother is in good health, I have a full-time job and I have quite a few amazing people in my life. I'm very grateful for all the opportunities I have and everything I have been giving. Until next my next baked good my friends! I'm giving you fair warning that there will be a lot of posts for December. 'Tis the season for a butt load of baking!

 

Mississippi Mud Pie

 

 

Ingredients:

[crust]

10 ounces graham crackers [I used two sleeves]

1 cup pecans, finely chopped

2 tablespoons of light brown sugar

1 teaspoon ground cinnamon

1 cup butter, melted

[filling]

1 cup butter

6 ounces semi-sweet chocolate, roughly chopped

1/2 cup corn syrup

4 large eggs, beaten

1/2 cup pecans, finely chopped

 

Instruction:

Preheat the oven to 350 degrees F. Lightly grease a nine inch springform pan or loose-bottom cake pan.

 

To make the crumb crust, put the graham crackers, pecans, sugar and cinnamon into a food processor and process until fine crumbs form - do not overprocess into a powder. Add the melted butter and process again until moistened.

 

Tip the crumb mixture into the pan and press over the bottom and about one and one-half inches up the side of the pan. Cover the pan and let chill while making the filling.

 

To make the filling, put the butter, chocolate and corn syrup into a pan over low heat and stir until melted and blended. Let cool, then beat in the eggs and pecans.

 

Pour the filling into the chilled crumb crust and smooth the surface. Bake in the oven for 30 minutes or until just set but still soft in the center. Let cool on a cooling rack. Serve at room temperature or chilled with whipped cream.

 

 

 

Hell yeah I added sprinkles to that. How could I not? Happy holidays, guys!