I have never made (or eaten?!) a Mississippi Mud Pie before and was a little unsure how to approach it. I wasn’t 100% sure what a chocolate wafer cookie was, and the cookie aisle at my local grocery store is not usually one I usually spend a lot of time on. I briefly considered my store bought options then began to think about my homemade ones.
I realized this could be the perfect time to combine the recipes and techniques of some of my favorite pastry chefs. I was a bit baffled by the crumb section of the Milk Bar cookbook initially but after making a few of the recipes I realized how great it is. You can eat the chunky crumbs alone by the handful, sprinkle them on ice cream, mix them into bars or cookies, use them to plate desserts or make a pie crust with them.
I’ve been flipping through the Bouchon cookbook again and saw their take on Oreos and that is what I decided to make my crust with.
It was really quick to mix up the dough in the food processor. I scooped it out when it was still a bit clumpy/crumbly and sprinkled it on a cookie sheet and baked at 350 for about 20 minutes, until the crumbles felt dry and firm but not rock-hard.
Once I had my crumbs the crust was all set, one batch of TKO dough was too much, but I plan on using the leftovers for something else later. If I had planned on making just the crust I could have halved it and had plenty.
I loved how deep and dark the dough was–it was barely sweet and rich and a bit salty. I personally love the addition of a good amount of salt in sweet desserts, especially since I knew this one would end up being really sweet with all the other layers.
But if someone didn’t like that then this cookie would definitely be too salty for them. I let the crust chill overnight and made the fudge the next day.
While the fudge layer chilled I made the coffee ice cream. I was getting anxious to try the pie already so I was tempted to just go buy a pint of coffee ice cream.
But I’ve never made coffee ice cream before and Matt’s recipe looked straightforward and I had all the ingredients so I made up the custard and chilled it for an hour in the fridge then an hour in the freezer instead of four hours in the fridge.
Four hours is a long time to wait when you are trying to get to the eating part of a tasty pie!
The recipe made the perfect amount for the pie. I was a little bummed to not have any leftover (to sprinkle cookies on?) 😉 but it was pretty satisfying to see all the ice cream hanging out in the pie, ready for the pecans and the final layer of boozy fudge.
I didn’t toast the pecans first, I just used them straight out of the bag. I had the oven pre-heating then figured I’d just jump to the topping instead and tossed the chopped pecans on top of the ice cream and smooshed them in slightly with the back of a wooden spoon.
I was really excited about the pie and couldn’t wait to taste it. After all the layers I had made over several days I wasn’t too concerned with how my final product looked. When I cut it the first time the ice cream was a bit soft, but I kind of like it better that way.
Of course the next day when I had a piece it was firm and easier to cut. (the top picture was from day 2)
I will definitely make this again! It would be the perfect thing to make for a summer birthday for a grownup friend. I did give my boys a bite, but even though they have a summer birthday they always request cake instead of pie.
Go by and see how all my fellow bakers’ pies look!!