Minnesota Mud Pie!

Okay.  This really isn’t a “pie” in the traditional sense of the word, but it has something that everyone likes… CHOCOLATE!  The recipe also sounds a little complex when you read through all the instructions… but it really isn’t that bad- so please try it… YOU WILL LOVE IT!  While it isn’t a Martha Stewart recipe, Martha did have a guest on her show cook this and it definitely got the Martha Stewart seal of approval… so that’s good enough for me!

You will need something unique for this recipe… a springform pan.  Not every house has a springform pan - but you should.  (you can use it for a lot of cakes and pies, including cheesecake!)  You can pick one up for about $10 at most any store that sells baking pans, cookie sheets, etc…

You could use another pan instead of a springfoam - but it won’t look as nice!

So, take a look at the recipe.  Brave the kitchen and do all the steps.  Remember that your reward for finishing will be a delicious dessert that you can share with your family and friends… or eat your self!  I had to resist eating the whole pie in a single sitting!

Make one for your next gathering.

*For seasonal gatherings you can die your whipped crème red/pink or green - or even crush up candy canes to sprinkle on top of the whipped crème.  It takes the dessert to another level (in presentation) and is sure to be a hit at your next holiday party.*

Print Page 1 of the Recipe: CLICK HERE

Print Page 2 of the Recipe: CLICK HERE

Ingredients:

Crust

·         40 Oreo Cookies - Crushed

·         5 Tablespoons melted butter

Cake

·         4 T. butter

·         6 oz chocolate (most use dark chocolate - I use milk chocolate)

·         2 T plus 1 t. of espresso powder

·         ¼ c. coffee

·         ¼ t. salt

·         1 T. vanilla extract

·         6 large eggs (separated into egg whites and egg yolks)

·         1 c. sugar

Chocolate Pudding

·         ¾ c. sugar

·         ½ c. cocoa powder

·         ¼ c. cornstarch

·         ¼ t. salt

·         4 egg yolks

·         2 ½ c. whole milk

·         3 T. butter

·         2 t. vanilla extract

·         3 oz chocolate (most use dark again - I use milk chocolate)

Instructions:

Preheat oven to 300 degrees.

Cookie Crust (layer 1)

• Spray a 9-inch springform pan with nonstick cooking spray
• Place oreo cookies in a blender or food processor; process to very fine crumbs. You should have about 3 ½ cups (it will feel like a LOT). Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.
• Pour crumb mixture into prepared pan and press evenly across the bottom of the pan and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.
• Transfer crust to oven and bake until dry to the touch, about 5 minutes. Transfer pan to a wire rack and let cool.

Cake (layer 2)

Increase oven to 350

• Place butter and chocolate in a double boiler to melt; stir to combine. Remove from heat.
• In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.
• With a mixer, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
• In a clean bowl, use mixer to beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.
• Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not over mix. Pour into cooled cookie crust and transfer to oven.
• Bake until cake is set but still jiggles slightly (not lots- otherwise the center will be very runny) - this can be anywhere between 40-50 minutes.  As long as the cake isn’t burning I recommend baking longer than not.  Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

Home Made Chocolate Pudding (layer 3)

·         In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

·         Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.

·         Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.

Top with whipped crème!

If you are going to serve it right away, home made whip crème adds a great flavor too!  (It, however, doesn’t keep its form too long - so if you are going to keep this in the refrigerator for a while I recommend using a whipped topping like Cool Whip - or topping when you serve with something easy like Redi Whip.)