Chase Utley is not a dessert guy, unless it is mud pie. Once you try this incredible dessert recipe, you, too, will find your dinner guests unable to turn away a serving of bliss.
Ingredients
Makes 8 servings
Chocolate crumb crust
Filling
一流的
Step 1
1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
Step 2
2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
Step 3
3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
Step 4
4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
Step 5
5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
Step 6
6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.
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Reviews (5)
Back to TopThis mud pie is a home run! I don’t usually like to review a recipe when I’m missing ingredients or have to make substitutions, but I’m making an exception here because even with my modifications this recipe is off the charts good and deserves more than four reviews. Every year I overdo it for Thanksgiving and this pandemic year has been no exception. I cut down on servings for the main meal, but went all out on three desserts for my family of four. Based on menu descriptions, pumpkin pie was the favorite out of the gate, but once the desserts hit the table and everyone had their “pie sampler” this mud pie was the clear winner. It was the Thanksgiving favorite and made the cut for breakfast, lunch, and dinner until all that remained was an empty pie dish! I hate to bake with substitutions before I’ve had the chance to faithfully execute a recipe. I couldn’t do that this year. The grocery store was sold out of chocolate wafer cookies (struck out on multiple trips to the store). And I haven’t seen a large egg since before the pandemic. My modifications to the recipe were: Oreo cookies (filling scraped out) to replace the wafer cookies, extra large eggs to replace the large eggs, and Guittard extra dark chocolate chips because I was too lazy to chop chocolate. I found straining the chocolate to be an unnecessary step. Surprisingly my chocolate didn’t have any lumps, so my straining was all for nothing. Next time I’ll only strain if I see lumps and save myself some time washing dishes. As far as the whipped cream goes, I let laziness (and my post Thanksgiving dinner fully belly) get the best of me. I just spread the whipped cream on top of the pie and had the kids crush up extra Oreos (with the filling this time) to sprinkle on top. I had wanted to add a more elegant look to the pie by piping on the whipped cream, but I’ll save that for next time. My final thoughts for this recipe: use your favorite quality chocolate and make this pie! Chocolate lovers will not be disappointed.
Anonymous
California
12/6/2020
Great recipe that's worth the time. I've made this several times over years but have never taken the time to write a review. My teenager requested it among the pies for Thanksgiving this year. Time saving tip: you can avoid the tedious "strain through a wire sieve into a clean bowl" step if, you carefully attend to/stir the filling and prevent it from from forming lumps. Also, make sure the corn starch/ half and half mixture is lump free to begin with.
irishx2
Texas
11/26/2020
Made this last night and as the other two reviews have stated, it was excellent. It's more of a chocolate pie than mud pie, which I guess should be expected. It's much lighter in texture than what you would expect from mud pies that I've usually had. But it was very good.
snibblet
Draper, Utah
9/24/2018
This was amazing! Everyone at our Easter dinner raved about it.
jbirdwinzer
Holliston, MA
4/20/2014
Sooooo good. Made it last year for father's day and everyone loved it. Planning on making it again this weekend! It is seriously delicious.
Anonymous
Virginia
5/18/2012
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