Sabine Venier’s new cookbook, The Chocolate Addict’s Baking Book, called to me from the moment I read the title. Sabine is the baking blogger behind Also the Crumbs Please, a blog I’ve long admired for her trusted and crave-worthy recipes. Her cookbook is no exception! I had the honor of getting a preview copy and was excited to be one of the bakers to write a glowing recommendation on the back cover. Want to know what all the fuss is about? Try The Ultimate Mississippi Chocolate Mud Pie, a recipe from the cookbook that exemplifies her deep dive into the decadent world of chocolate. Take it from me—it’s always chocolate season, and this recipe is the best way to celebrate it!
Happy baking,
Brian Hart Hoffman
Editor-in-Chief
The Ultimate Mississippi Chocolate Mud Pie
Author: Sabine Venier
Yields 16 servings
Ingredients
- Piecrust
- 1½ cups (150 g) chocolate cookie crumbs
- ¼ cup (57 g [½ stick]) unsalted butter, melted
- Brownie Base
- 7.5 oz (213 g) bar-style semisweet chocolate, finely chopped
- ¾ cup (170 g [1½ sticks]) unsalted butter
- ¼ cup (60 ml) vegetable or canola oil
- up (150 g) packed dark brown sugar
- ¾ cup (150 g) sugar
- 4 large eggs
- 2 tsp (10 ml) vanilla extract
- 1½ cups (203 g) all-purpose flour, spooned and leveled
- ½ cup (43 g) unsweetened natural cocoa powder, spooned and leveled
- 1 tsp salt
- Custard
- 4 large egg yolks
- ¼ cup (32 g) cornstarch
- 2 cups (480 ml) milk
- ½ cup (100 g) sugar
- ¼ cup (21 g) unsweetened natural cocoa powder, spooned and leveled
- 4.5 oz (128 g) bar-style semisweet chocolate, finely chopped
- 1 tsp vanilla extract
- 1 tbsp (14 g) unsalted butter
- Whipped Cream
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp (15 g) powdered sugar
Instructions
- Make the piecrust: Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) springform pan with parchment paper by cutting out a circle plus a long strip for the sides. Set it aside.
- In a large bowl, combine the cookie crumbs and melted butter and stir with a rubber spatula until evenly moist. Transfer to the prepared pan and press the crust into the bottom and a quarter of the way up the sides, using the base of a flat-bottomed cup. Bake for 10 minutes, then remove it from the oven and set it aside.
- As the crust bakes, make the brownie filling: In a microwave-safe bowl, combine the chocolate and butter and microwave on a medium setting, stirring every 20 seconds, for about 2 minutes or until completely melted.
- Transfer the chocolate mixture to a large bowl and add the oil, both sugars, eggs and vanilla and whisk just to combine, about 1 minute. Sift in the flour, cocoa powder and salt and whisk just until combined.
- Transfer the batter to the prebaked crust and spread evenly. Covering the pie loosely with foil for the last 20 minutes, bake for 35 to 40 minutes, or until a toothpick inserted 1 inch (2.5 cm) away from the edge comes out clean with a few moist crumbs. Remove from the oven and let cool completely, about 2 hours.
- Make the custard: In a medium heatproof bowl, whisk together the egg yolks and cornstarch and set aside.
- In a heavy-bottomed saucepan over medium heat, bring the milk, sugar and cocoa powder to a simmer and cook for 2 minutes, stirring constantly.
- Remove from the heat and spoon ½ cup (120 ml) of the hot milk mixture into the egg yolks, slowly whisking as you go. Whisk constantly until the egg yolks and milk are well combined and smooth.
- Then, slowly whisk the egg yolk mixture into the milk mixture in the saucepan until well combined and place back over the heat. Cook the filling until it thickens and looks like pudding, about 2 minutes, stirring constantly because it can burn quickly.
- Remove from the heat and pour through a mesh strainer into a heatproof bowl, pressing the filling through the strainer with a rubber spatula. Whisk in the chocolate and vanilla just until combined. Cut the butter into a few pieces, add it to the filling and whisk until it is melted and incorporated.
- Transfer the custard to the chilled pie and spread evenly. Cover the custard with plastic wrap to prevent it from forming a skin on top. Chill the pie until the custard is completely set, at least 4 hours or overnight.
- Make the whipped cream: In a large bowl, with an electric mixer fitted with a whisk attachment, whisk the cream on medium-high speed until soft peaks form, about 2 minutes. Then, add the powdered sugar and whisk until stiff peaks form, about 2 minutes.
- Spoon the whipped cream on top of the pie and serve. Store in an airtight container in the fridge for up to 4 days.
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