Mississippi Mud Pie

PORTLAND PEEPS


Dough

1 Cup unbleached all-purpose flour

2 Tablespoons sugar

2 Tablespoons unsweetened cocoa

1/4 Teaspoon salt

2 1/2 Tablespoons vegetable shortening

2 Tablespoons chilled unsalted butter, cut into small pieces

1/4 Cup ice water


Filling

3 Tablespoons butter

1/3 Cup semisweet chocolate chips

1 Teaspoon vanilla

4 large egg whites

1 Cup sugar

3/4 Cup unbleached all-purpose flour

1/3 Cup Dutch process cocoa

1/2 Teaspoon baking powder

Dash of salt


Directions

To prepare the crust, combine 1 cup flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add shortening and chilled butter; pulse 6 more time or until mixture resembles coarse meal. With the processor on, slowly pour ice water through the food chute, processing just until blended (don’t allow the dough to form a ball); remove from bowl. Gently press mixture into a 4-inch circle; warp in plastic wrap and chill for about 30 minutes.


Preheat oven to 350°F.


Unwrap and place chilled dough on a floured surface. Roll into a 10-inch circle and press into a 9-inch pie plate. Fold edges over and flute.


To prepare the filling, place 3 tablespoons butter and chocolate in a microwave safe bowl. Microwave on high for 30 seconds or until butter and chocolate melt. Stir to combine. Place vanilla and egg whites in the bowl of a mixer and beat at medium speed until foamy. Gradually add 1 cup sugar; beat until soft peaks form, about 2 minutes. Gently fold in melted chocolate and butter mixture.


Combine 3/4 cup flour, 1/3 cup Dutch process cocoa, 1/2 teaspoon baking powder, and a dash of salt in a small bowl. Fold flour mixture into egg white mixture. Pour filling into the prepared crust. Bake at 350°F. for 40 minutes. Cool on a wire rack.

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