Indulge in the rich and chocolaty goodness of Mississippi Mud Pie II. This recipe takes the classic Southern dessert to a whole new level with a buttery chocolate crust, creamy chocolate filling, and a luscious whipped topping. Follow this step-by-step guide to create a show-stopping dessert that combines the flavors of chocolate, coffee, and pecans. Whether you're hosting a special occasion or just want to treat yourself, this Mississippi Mud Pie II recipe will satisfy your sweet tooth and impress your guests.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1/4 cup strong brewed coffee
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Whipped cream and chocolate shavings, for garnish
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch pie dish, forming a crust.
- Sprinkle the chopped pecans over the crust.
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for a minute, then stir until smooth. Stir in the brewed coffee and vanilla extract.
- Pour the chocolate filling over the pecans in the pie crust. Smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once the pie has cooled, prepare the whipped topping by beating the powdered sugar and heavy cream in a mixing bowl until stiff peaks form.
- Spread the whipped cream over the cooled pie, covering the chocolate filling completely.
- Garnish with additional whipped cream and chocolate shavings, if desired.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
- Slice and serve the indulgent Mississippi Mud Pie II to enjoy!
