Mootime Mud Pie Recipe
Make Mootime Mud Pie Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Mud filling (coffee-chocolate mousse)
Whipped cream topping & garnish
Method
Crust
- 1
Prepare crust mixture
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) removable-bottom pie pan or springform pan. Place the chocolate wafer cookies in a food processor and pulse until very fine (about 2 cups of crumbs). Combine the crumbs, melted butter, granulated sugar, and 1/4 tsp sea salt in a bowl and stir until the mixture resembles wet sand.
- 2
Form and bake crust
Press the crumb mixture evenly into the bottom and about 1 inch up the sides of the prepared pan, using the bottom of a measuring cup to compact firmly. Bake the crust for 8–10 minutes, until set. Remove from oven and let cool on a rack while you prepare the filling. Keep oven on, lowered if needed for later (or turn off if not using further).
Mud filling (coffee-chocolate mousse)
- 3
Melt chocolate with coffee and butter
Place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat the strong brewed coffee just to simmer (do not boil). Pour the hot coffee over the chocolate and let sit 1 minute, then whisk until smooth. Add the 2 tablespoons of cubed butter and whisk until melted and glossy. Set aside to cool slightly.
- 4
Whisk egg yolks with sugar
In a medium heatproof bowl, whisk together 3 egg yolks and 1/2 cup granulated sugar until combined. Place the bowl over (not in) a saucepan of simmering water (double boiler) and whisk constantly until the mixture is warm to the touch and slightly thickened, about 3–4 minutes (it should reach ~140°F/60°C to pasteurize). Remove from heat and continue whisking 30 seconds more. Do not let the eggs scramble.
- 5
Combine yolk mixture with chocolate
Slowly drizzle about one-third of the warm chocolate-coffee mixture into the warmed egg yolk mixture while whisking vigorously to temper the yolks. Then pour the tempered yolk mixture back into the remaining chocolate and stir until fully incorporated and smooth. Stir in 1/4 tsp sea salt and 1 tsp vanilla extract. Set aside to cool slightly.
- 6
Beat egg whites
In a clean bowl with clean beaters, beat the 3 egg whites on medium speed until soft peaks form. Gradually add a few tablespoons of the remaining 1/2 cup granulated sugar and continue beating on medium-high until glossy, medium-stiff peaks form. The whites should hold shape but remain slightly glossy.
- 7
Whip cream for mousse
In another chilled bowl, whip 1 cup heavy cream until it holds soft peaks. Fold about one-quarter of the whipped cream into the chocolate mixture to lighten it. Then gently fold in the remaining whipped cream until combined and uniform in color, taking care not to deflate the mixture.
- 8
Fold in egg whites
Gently fold one-third of the beaten egg whites into the chocolate-cream mixture to loosen it, then fold in the remaining whites in two additions until no white streaks remain. Work gently to keep the mousse airy.
- 9
Assemble filling
Spoon the mud filling into the cooled crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to release large air pockets. Refrigerate the pie at least 4 hours, preferably overnight, to set the mousse fully.
Whipped cream topping & garnish
- 10
Make stabilized whipped cream
Chill a medium bowl and beaters (10–15 minutes in freezer if possible). Pour 1.5 cups very cold heavy cream into the bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Beat on medium-high until firm peaks form but not grainy (about 2–3 minutes). Taste and add a little more powdered sugar if you prefer sweeter topping.
- 11
Top and garnish pie
Remove the pie from the refrigerator. Spoon or pipe the whipped cream over the chilled mud filling in an even layer or decorative swirl. Sprinkle chocolate shavings or sift a light dusting of cocoa powder over the top and scatter optional mini chocolate chips or curls. Return to refrigerator for 15–30 minutes to set the topping before serving.
- 12
Serve
Use a hot, dry knife (dip in hot water and wipe dry) to slice for clean slices. Serve chilled. Store any leftovers tightly covered in the refrigerator for up to 3 days.
