This Mocha Mississippi Mud Pie features a chocolate-pecan crust filled with a decadent mocha chocolate pudding. Add some whipped cream, and you’ve got the perfect summer dessert!
Have you guys ever thought about how recipes get their names? As a former Latin teacher, I’ve always appreciated etymology and how words come to mean different things over time. For instance, ‘biscuit’ comes from the Latin words bis (twice) and coquere (to cook). (The Romans used to bake their biscuits twice to help them last longer.) But then you have other phrases like ‘French fries’ which are not actually French at all. (French fries were developed in Belgium.)
Today’s post totally falls into that latter category. There are no ancient word origins for Mocha Mississippi Mud Pie. Nope, instead this delicious pie supposedly gets its name because it resembles the Mississippi River. But here’s the thing: the banks of the Mississippi River do not look tasty. I lived several miles from the mighty Mississippi when I was in Baton Rouge. Then a couple of years later, my wife and I sat on the banks of the Mississippi in New Orleans eating muffaletta sandwiches. The Mississippi River is a lot of things, but delicious is not one of them. Someone did a great injustice to the Mississippi Mud Pie when they named it after the mud at the bottom of a river. C’mon, people!
So here’s the thing about Mississippi Mud Pie. It can be made in a lot of ways. There’s no one set standard for it. But all versions involve chocolate. And nuts often make an appearance in there, too. I decided to add some coffee into this version as coffee and chocolate is one of my favorite combinations. This Mocha Mississippi Mud Pie is essentially an incredibly tasty pudding pie. It’s perfect for summer picnics because it’s served chilled. (And since the pie is made in advance, it scores another point for being an easy picnic dessert!)
To really boost the flavor in the crust, I added in some finely ground pecans along with the Oreos. The crust is baked blind (i.e. with no filling) and then you just spread in the mocha-chocolate pudding filling. Top that bad boy off with some fresh whipped cream right before serving, and you’ve got one delicious pie. The hardest part is waiting for the pie to chill. I had to tap deep into my inner self-control to let this Mocha Mississippi Mud Pie hang out in the fridge for several hours. (Of course, I may or may not have licked all of the chocolate filling off of the spatula while I waited.)
For the chocolate-pecan crust, I used one of Fat Daddio’s 9″ commercial pie pans. In case you haven’t noticed, I’m a big fan of Fat Daddio’s bakeware, and this pie pan is a solid addition to my (ever-growing) inventory of bakeware. The anodized aluminum surface means that the pan will never rust, peel or chip…and it also means that the pan will heat up and cool down quicker. As you pie bakers out there know, this quick heating and cooling will yield tastier traditional pie crusts. (Although I must admit that the pecan-chocolate crust on this Mocha Mississippi Mud Pie will give any pie crust a run for its money!)
As we kick off another long, warm summer, here’s to many fun backyard picnics and barbecues with friends! And if you want to make some new friends, then just show up with a Mocha Mississippi Mud Pie. (Just don’t tell them that it derives it’s name from the muddy banks of the Mississippi River.)
This is a sponsored post written by me on behalf of Fat Daddio’s.
The opinions and recipe are all my own.