2 tablespoons chilled butter, cut into small pieces
1/4 cup ice water
3 tablespoons butter
1 ounce semisweet chocolate chips
1 teaspoon vanilla extract
4 large egg whites
1 cup sugar
3.4 ounces all-purpose flour (about 3/4 cup)
1/3 cup Dutch process cocoa
1/2 teaspoon baking powder
Dash of salt
How to Make It
To prepare crust, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 5 ounces flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add shortening and chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball); remove from bowl. Gently press mixture into a 4-inch circle; wrap in plastic wrap. Chill 30 minutes.
Preheat oven to 350°.
Unwrap and place chilled dough on plastic wrap. Lightly sprinkle dough with flour; roll to a 10-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under, and flute.
To prepare filling, place 3 tablespoons butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter and chocolate melt, stirring well to combine. Place vanilla and egg whites in a bowl; beat with a mixer at medium speed until foamy. Gradually add 1 cup sugar; beat until soft peaks form (about 2 minutes). Gently fold melted chocolate mixture into egg white mixture.
Weigh or lightly spoon 4 ounces flour and 1/3 cup Dutch process cocoa into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and dash of salt in a small bowl, stirring with a whisk. Fold flour mixture into egg white mixture. Pour mixture into prepared crust. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Dry and tasteless. This recipe is nothing at all like any Mississippi Mud Pie I've ever had. Some things you just can't lighten up with out shortchanging them. This needed more moisture, flavor and richness.
We loved this when we ate it right out of the oven with icecream melted on top. But it dried out quickly and lost its flavor. And it isn't your classic gooey mud pie--it's like a cake or brownie like the others said.
Wanted mud, just got the dirt. Pulled the cake 5 minutes before estimated time because tester came out clean, but cake was still dry. Flavor was fine, but if I wanted chocolate, I'd find a better delivery than dry cake. I'm just glad I was able to serve the pie with ice cream. Not sure if I needed to combine the flour mixture more vigorously with the egg whites to deflate them--maybe that would've given me that muddy texture? As it was, I folded it all together gently until all the white streaks were gone. Final product looked just like the photo.
How disappointing. This dish has nothing to do with the traditional Mississippi Mud Pie. It was a dry cake-- not even as flavorful as a brownie. I served it to guests and we all had a few bites and threw it away. I wish I'd read these reviews before I'd made it! Definitely will not make again.
Rich, chocolate taste, reminded me of a cake like brownie. I liked it that it wasn't too sweet. Instead of Dutch process cocoa, I used regular cocoa and added 1/8 tsp of baking soda. I served with vanilla ice cream.
Disappointing as a mud pie. What should be rich and somewhat gooey was light, delicate and firm. I didn't have time to make something else, so I enhanced with a thin pool of chocolate syrup on the plate, then topped with light whipped cream and chopped pecans. Good, but defeated the purpose of easy dessert. If this was labeled as a cake recipe the batter is excellent.
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