Happy Pi(e) Day (3.14, of course), the day on which baking enthusiasts and math geeks alike have an extra excuse for eating dessert. In this guilty pleasure, cookies, candy, ice cream and fudge all come together in one decadent confection. You can find packaged toffee bits in the baking section of well-stocked markets, or chop up a toffee candy bar. Kids will love the sugary crunch, but leave out the toffee bits if you like and just double the toasted almonds.
Mississippi Mud Pie
For the crumb crust:
1 1/4 cups (4 oz./125 g) chocolate wafer crumbs
5 Tbs. (2 1⁄2 oz./75 g) unsalted butter, melted
3 Tbs. sugar
1 cup (6 oz. /185 g) semisweet chocolate chips
1/4 cup (2 oz./60 g) unsalted butter
1/4 cup (2 fl. oz./60 ml) heavy cream
2 Tbs. light corn syrup
1 cup (4 oz./125 g) confectioners’ sugar, sifted
1 tsp. vanilla extract
1/2 cup (2 1/2 oz./75 g) toffee bits
1 quart (32 fl. oz./1 l) coffee ice cream, softened
1/2 cup (2 1/2 oz./75 g) toasted chopped almonds
To make the crust, preheat an oven to 350°F (180°C).
In a bowl, stir together the crumbs, melted butter and sugar until the crumbs are evenly moistened. Pat the mixture firmly and evenly into the bottom and up the sides of a 9-inch (23-cm) pie pan or dish. Bake until the crust is firm, 5 to 10 minutes.
Place the chocolate chips, butter, cream and corn syrup in the top of a double boiler set over (not
touching) barely simmering water, and heat, stirring occasionally, until the chocolate is melted. Add the confectioners’ sugar and vanilla and mix well. Reserve 1⁄2 cup (4 fl. oz./125 ml) of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Sprinkle with half of the toffee bits. Refrigerate until well chilled, about 1 hour.
In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze until the ice cream is firm, at least 2 hours or up to overnight.
Reheat the reserved chocolate mixture in the top of the double boiler over barely simmering water until it is spreadable but not hot. Spread it over the ice cream. Sprinkle with the remaining toffee bits and the almonds. Freeze the pie until completely firm, 3 to 4 hours, before serving. Serves 8 to 10.
Find more mouthwatering ways to end a meal in our
cookbook Dessert of the Day, by Kim Laidlaw.