Mississippi Mud Pie

The name Mississippi Mud Pie comes from the color of the chocolate and also from its texture, which resembles the mud on the banks of the American river. One of the characteristics of this river is its ability to flood areas near its banks, leaving behind large muddy patches once it recedes.

This pie is very typical of the southern United States, although it wasn't until about 50 years ago that it became popular throughout the country. There are many variations that use liquor or marshmallows, but the recipe I'm giving you is the simplest and somewhat original, although, as you know, everything is a subject of debate, especially with recipes where nobody knows exactly their origin or has a defined creator.

The preparation method follows the usual pie technique: a crushed cookie crust, a filling (in this case, chocolate), and a final layer, which is optional but always present, made with whipped cream or vanilla ice cream.

INGREDIENTS

For the cookie crust:

- 2 cups (400 ml) crushed Graham crackers*

- 1/2 cup (100 ml) melted butter

- 1/4 cup (50 ml) sugar

For the chocolate layer:

- 1 cup (200 ml) 50% dark chocolate or milk chocolate, melted

- 1/2 cup (100 ml) unsalted melted butter

- 1 cup (100 ml) sugar

- 3 large eggs

- 1 teaspoon vanilla extract

- 1/4 cup (50 ml) cocoa powder

For the topping:

- Whipped cream (35% fat) or vanilla ice cream (optional)

- Chopped walnuts (optional)

* Graham crackers can be substituted with Digestive biscuits or any other type of cookies, preferably whole wheat.

This pie requires pre-baking the crust, so it's best to preheat the oven to 180°C (350°F) first, ensuring the oven reaches the proper temperature before baking.

In a bowl, mix the crushed cookies, melted butter, and sugar until a dough forms. Press the mixture onto the bottom of a 22/23 cm (approximately 9 inches) pie or cake pan, making sure to evenly cover the bottom and sides of the pan.

Bake for 10 minutes, then let it cool. Keep the oven on, as you'll need it again shortly.

In another bowl, mix the melted chocolate, melted butter, sugar, eggs, vanilla extract, and cocoa powder. Mix well until you get a smooth and homogeneous batter.

The melted chocolate can be obtained by melting a chocolate bar with milk, or by using cocoa powder. In the latter case, you don't need the additional cocoa powder mentioned. In any case, remember that you need 1 cup of melted chocolate, so if you're using a chocolate bar, calculate the necessary amount of milk to melt it without exceeding 200 ml (1 cup). For cocoa powder, you'll simply need 1 cup of milk, as it won't increase the volume significantly.

Pour the chocolate mixture over the cooled cookie crust in the pan.

Bake for approximately 30-35 minutes, or until the center is firm. Remove from the oven and let it cool completely.

Once the pie is completely cool, you can add a final layer of whipped cream or vanilla ice cream and top it with chopped walnuts, if desired. The whipped cream should be made at home, the one from aerosol cans won't work. To make it, buy 200 ml (1 cup)  of whipped cream with 35% or 38% fat content, and using electric beaters or by hand (patience, the latter isn't easy), whip it. When it starts to thicken, add 2 or 3 tablespoons of powdered sugar (depending on the desired sweetness) and continue beating until fully incorporated. Use a spatula to cover evenly the entire pie.

In the case of vanilla ice cream, it should be beaten with a handheld mixer or a blender until it becomes pliable enough.

Refrigerate the Mississippi Mud Pie for at least 2 hours before serving to allow the flavors to meld and for it to firm up a bit.

This pie is truly delightful and a hit with kids. Additionally, since it's served cold, it's perfect for the summer months.