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Hello everyone, I hope you are all well.

Yesterday I made this scrumptious Mississippi Mud Pie, a delicious oreo/pecan base covered with homemade chocolate pudding and topped with whipped cream and pecans…

So good!

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Oreo/pecan base:

  • 1 packet Oreos
  • 2 1/2 oz. (75 g) pecans
  • 3 tablespoons (40 g) butter

Melt the butter and grind or finely crush the pecans and the oreos. Mix and stir until well blended.

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Tip into a greased pie dish and press the mixture down and up the sides.

Place in the freezer for 15 minutes.

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Bake the pie crust in a 350 ˚F (180 ˚C) oven for about 15 minutes, then leave to cool.

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Chocolate pudding

  • 3/4 cup (170 g) regular sugar
  • 1/2 cup (60 g) pure unsweetened cocoa powder, preferably Valrhona
  • 3 tablespoons (30 g) corn starch
  • 4 large egg yolks
  • 2 1/4 cup (500 ml) whole milk
  • 3 tablespoons (40 g) unsalted butter
  • 2 teaspoons vanilla extract
  • 3 1/2 oz. (100 g) dark chocolate (60% or 70% cocoa solids)

Put the sugar, corn starch, cocoa powder and egg yolks into a saucepan, stir well and add the milk little by little. .

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Place the pan on a medium heat. Stir constantly until bubbles appear, then boil for 30 seconds and take the pan off the heat.

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Pour the mixture into a large bowl.

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Add the chocolate, butter and vanilla extract, and stir well until melted into the mixture.

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Leave to cool slightly, cover with plastic wrap and set aside for 20 minutes.

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Pour the chocolate pudding mixture into the cooled pie crust.

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Place in the refrigerator for about 4 hours.

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Whip about 1 – 1 1/2 cup (200-300 ml) heavy cream with 2 tablespoons sugar.

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Cover the pie with a generous layer of whipped cream.

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Sprinkle some pecan nuts on top…

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The perfect pie for Valentine’s day…  pale-pink

I hope I was able to tempt you, have a wonderful day everyone.

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Hugs from me to you.

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