Bama Mud Pie Mousse

Total Time:
2 hr 40 min
25 min
2 hr
15 min

8 servings

  • Crust:
  • 30 chocolate wafer cookies
  • 4 tablespoons unsalted butter, melted and cooled
  • 1/3 cup chopped pecans
  • Chocolate Mousse Filling:
  • 12 ounces bittersweet or semisweet chocolate chips
  • 3 tablespoons unsalted butter
  • 2 large egg yolks (grade A or AA)
  • 1 1/4 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon instant espresso powder (or coffee powder)
  • 1 teaspoon pure vanilla extract
  • Whipped Topping:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon coffee liqueur (or coffee extract)
  • 1/2 cup pecans, roughly chopped, for garnish
  • 1/2 cup toffee pieces, roughly chopped, for garnish
  • For the crust: Preheat the oven to 350 degrees F.

  • Pulse the cookies in a food processor until finely ground. Add the melted butter and pulse until well combined. Quickly pulse in the chopped pecans. Press into a 9-inch pie plate and bake until set, about 10 minutes. Place the pie plate on a rack to cool.

  • For the chocolate mousse filling: In a microwave-safe bowl, combine the chocolate and butter and melt for 30 seconds. Stir and melt for an additional 20 seconds until the chocolate has thoroughly melted. Whisk in the egg yolks and set aside.

  • In a chilled bowl with an electric mixer on medium speed, whisk the cream to form soft peaks, about 4 minutes. Add the granulated sugar, espresso powder and vanilla and whisk to form stiff peaks. Fold a third of the whipped cream into the chocolate mixture and mix thoroughly until smooth. Transfer the chocolate to the remaining whipped cream and gently fold in until smooth. Pour the filling into the prepared crust and chill for at least 2 hours before serving.

  • For the whipped topping: In another chilled bowl with an electric mixer, whisk the cream to form soft peaks. Add the powdered sugar and coffee liqueur and whisk to form stiff peaks.

  • Top the pie with whipped cream, pecans and toffee pieces and serve. Bake with soul. Eat with pleasure!

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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