Mississippi Mud Pie 8 servings 40 min prep time 1 hr 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Three layers, lots of chocolate and a cookie crust. Our salted cultured butter is the thread that ties it all together, making each layer extra special. IngredientsCrust35 chocolate wafer cookies 7 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat melted Brownie Layer1/2 cup Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat 8 ounces high-quality dark chocolate, chopped 1/3 cup cocoa powder 1/4 cup firmly packed light brown sugar 1 tablespoon instant espresso powder 3 large eggs, separated 1/3 cup all-purpose flour 1 tablespoon sugar Chocolate Custard Layer3/4 cup sugar 1/2 cup cocoa powder 1/3 cup cornstarch 4 cups whole milk 2 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat 1 tablespoon vanilla extract Garnish1 cup heavy cream Chocolate shavings Get Ingredients Directions STEP 1 Place wafer cookies into bowl of food processor; process until finely ground. Transfer to bowl; stir in 7 tablespoons melted butter until mixed well. Press crumbs into deep-dish pie plate. Freeze 30 minutes. STEP 2 Meanwhile, melt 1/2 cup butter in medium saucepan until bubbling. Remove from heat; immediately stir in dark chocolate until melted. Stir in 1/3 cup cocoa powder, brown sugar and espresso powder. Stir in egg yolks, 1 at a time, beating between each addition. Stir in flour until just combined. STEP 3 Preheat oven to 350°F. STEP 4 Beat egg whites and 1 tablespoon sugar in separate bowl until stiff peaks form. Gently fold whites into flour mixture just until combined. Pour batter into frozen pie crust. Bake 35 minutes. Cool completely. STEP 5 Meanwhile, combine 3/4 cup sugar, 1/2 cup cocoa powder and cornstarch in large saucepan. Cook over medium heat, slowly whisking in milk. Bring to a boil. Cook, whisking, 2 minutes or until mixture is thickened. Remove from heat; stir in 2 tablespoons butter and vanilla. Cool completely. STEP 6 Pour chocolate custard over brownie layer in pie crust to fill pie plate. (You may have some pudding left over--a great snack for tomorrow.) Beat cream until stiff peaks form. Spoon over custard layer. Garnish with chocolate shavings. Refrigerate 30 minutes or until firm before serving. Related Recipes No Related Recipe Found