Photo: Mmmmmmmud Pie Recipe
Ingredients
Crust:
- 2 cups finely ground chocolate sandwich cookies (filling and all)
- 1/2 cup chopped unsalted cashew nuts
- 2 tablespoons unsalted butter, melted
Dense Chocolate Mousse:
- 12 ounces semisweet chocolate
- 8 tablespoons (1 stick) unsalted butter
- 5 large eggs, separated
- 2/3 cup malt powder
- 2 1/2 tablespoons sugar
Light Chocolate Mousse:
- 5 ounces semisweet chocolate
- 1 ounces unsweetened chocolate
- 1 1/4 cups heavy whipping cream
- 6 egg whites
- 1/4 cup sugar
- Serving Suggestion: Glossy Chocolate Sauce, recipe follows
Directions
Crust: Combine all the ingredients in a bowl and toss until thoroughly combined. Press the mixture into the bottom of a 10-inch spring form pan and refrigerate.
Dense Mousse: Melt the semisweet chocolate and the butter together in the top of a double boiler over medium-low heat. Let cool slightly, then whisk in the egg yolks. Whisk in the malt powder. Keep warm. In the bowl of a mixer, whip the egg whites until they form soft, droopy peaks. Still whipping, add the sugar in a thin stream and whip until the mixture is stiff and glossy. Fold into the chocolate mixture. Pour into the pan and smooth the top with a rubber spatula. Refrigerate.
Light Mousse: Melt the chocolates together in the top half of a double boiler over medium-low heat. Let cool slightly. Meanwhile, in a mixer, whip the cream until it forms soft peaks and chill. In a mixer, whip the egg whites until they form soft, droopy peaks. Still whipping, add the sugar in a thin stream and whip until the mixture is thick and glossy. A third at a time, fold the egg whites into the chocolate mixture. (You may need to whisk, not fold, the first third if the mixture is very thick).
Fold the whipped cream into the mousse. Pour over the dense mousse and smooth the top with a rubber spatula. Chill until set, at least 3 hours or up to 1 day. To turn the pie out of the pan, warm the sides with a torch and remove the walls. Slice with a knife dipped in hot water and serve with warm chocolate sauce, if desired.
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By Colleen Richard
on January 03, 2013
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I made this for New Years and everyone loved it. I made two pies, doubled the crust recipe then followed the dence/light chocolate mousse exactly the way it's written. I topped it with a coffee whipped cream topping, recipe follows; 1 1/2 cup of heavy whipping cream, 1/4 cup malt powder, 1 tablespoon instant expresso, 1 tablespoon sugar, and 2 teaspoons of vanilla. In large chilled metal bowl, combine all of the above. Whip with a hand mixer until stiff peaks form. Pour on top of chilled pie. This pie is great made up 1 to 2 days before serving. I will be making it again for Valentine's Day.
By ladyhawke_3490700
Simi Valley, CA
on November 22, 2011
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This pie is fantastic although it is not for the faint hearted as there are a lot of steps. But worth every moment. Serve small slices as its extremely rich. One suggestion, instead of topping it with yet more chocolate, I take raspberry preserves and heat with a little bit of orange liqueur (or whatever suits your taste to make a raspberry sauce. That bit of sour in the fruit offers a nice contrast as this is VERY chocolate.
By rspardo531
New Jersey
on June 18, 2011
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Without a doubt, one of the best chocolate desserts I have made or tasted. Calling it a mud pie is a bit misleading because it is so light and airy (my search was for chocolate mousse pie. The only changes I made were to substitute almonds for cashews and add an additional tablespoon of butter to the crust to hold it together more. The multiple steps and bowl cleanups were well worth it in the end! I have received heaping praise from everyone who has tasted it.
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