Mississippi Mud Pie

aka YUM!!!!!! I have had this recipe on my “to try” list for a while, and decided this weekend would be the perfect opportunity to give it a shot. It’s dangerous for me to have a dessert like this just sitting in our house…they seem to have a mysterious way of vanishing rapidly We went down to Bloomington to have dinner with my family, so I brought this for dessert and left it there so as not to tempt myself. Everyone really enjoyed it.

I love this recipe. I don’t know what else to say except that it is absolutely delicious. It is another one from Williams Sonoma. The only change I will make next time will be to reserve a bit more of the chocolate mixture for spreading on top, and I have reflected that below. Another tip is that you really do not need a whole quart of ice cream for the filling. I just beat a cup or so at a time and kind of eyeballed how much would actually fit in the pie pan. I think I ended up using a little over 3 cups.

Mississippi Mud Pie
Ingredients:
1 cup semisweet chocolate chips
4 Tbs. (1/2 stick) unsalted butter
1/4 cup heavy cream
2 Tbs. light corn syrup
1 cup confectioners’ sugar, sifted
1 tsp. vanilla extract
1 cookie crumb crust (see recipe below), made with chocolate cookies - (I used Oreos)
1/2 cup toffee bits
1 quart premium coffee ice cream, softened

Directions:
In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup. Set over but not touching barely simmering water in the bottom pan until the chocolate is melted, stirring occasionally. Alternatively, in a microwaveproof bowl, combine the chocolate, butter, cream and corn syrup and melt in the microwave for 30-second intervals. Remove from the microwave and stir until smooth.

Add the confectioners’ sugar and vanilla to the chocolate mixture and mix well. Reserve 1⁄3 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Sprinkle with half of the toffee bits. Refrigerate until well chilled, about 1 hour.

In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze until the ice cream is firm, at least 2 hours or up to overnight.

Reheat the reserved chocolate mixture in the top of the double boiler over barely simmering water, or in the microwave for 30-second intervals, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.

To slice, run a knife under hot water, then dry it off. If frozen overnight, the pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily. Makes one 9-inch pie; serves 8.

Cookie Crumb Crust
Ingredients:
1 1/4 cups cookie crumbs, such as graham crackers, chocolate wafers or gingersnaps
5 Tbs. unsalted butter, melted
3 Tbs. sugar

Directions:
Preheat an oven to 350°F. In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish. Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more. Makes one 9-inch crust.