Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

JohnT

Mississippi Mud Pies

Recommended Posts

I have been asked to make individual Mississippi Mud Pies for a catering company and have been doing some Internet searching on the subject. Firstly, MMP's are not very well known in South Africa and I have never seen one or tasted one, so I thought Google was my friend. Well, I have found so many different desserts called MMP's that are so different and varied that I still have no idea what a MMP should look and taste like. I did an eG search as well and came across many mentions of this dessert, but no recipes. Can anybody give me a few pointers or point me to a recipe or two for me to get aquatinted with this "pie".

Just for a bit of extra info, the request is for individual portioned pies made in 70mm (D) x 50mm (H) ring moulds. Any gelatine used must also not be animal derived. The pies can be frozen and should have a shelf life of around 5 days once defrosted or from fresh, if not frozen. Any help will be greatly appreciated. John.

Share this post


Link to post
Share on other sites

This one looks the closest to good ones I've had:  http://www.foodnetwork.com/recipes/food-network-kitchens/mississippi-mud-pie-recipe.html

 

Chocolate cookie crust, pecans or walnuts can be added; chocolate pudding center with hint of coffee flavor for a little bite; topped with whipped cream and some crumbled chocolate cookie crumbs,chocolate curls, chocolate sauce and chopped pecans

Share this post


Link to post
Share on other sites

Based on your note about the gelatine, can you clarify the dietary restriction as it sounds like you are looking for a vegan recipe?

Share this post


Link to post
Share on other sites

The filling is very similar to a flourless chocolate cake, with a little bit of espresso flavor, so if you have that recipe locked down in your repertoire, I would use that. I think a graham or oreo crust tastes good. The main thing you want is the effect of cracking on the surface, mimicking the cracks in the mud along the Mississippi River. Good luck and have fun with it.

Share this post


Link to post
Share on other sites

This one looks the closest to good ones I've had:  http://www.foodnetwork.com/recipes/food-network-kitchens/mississippi-mud-pie-recipe.html

 

Chocolate cookie crust, pecans or walnuts can be added; chocolate pudding center with hint of coffee flavor for a little bite; topped with whipped cream and some crumbled chocolate cookie crumbs,chocolate curls, chocolate sauce and chopped pecans

Thanks for that link. It was one I actually found on Google but thought the cream topping did not sound correct. However, it has given me an idea which I hope to develope over the next week or two with a bit of experimentation.

Based on your note about the gelatine, can you clarify the dietary restriction as it sounds like you are looking for a vegan recipe?

heidih, no, it has no vegan issue. However, the catering company requests that I keep is as close to Halaal as possible due to their client base. It is not claimed to be Halaal but they want no gelatine used that is derived from animals. They have given me a few names of substitute products to use if gelatine is needed.

 

The filling is very similar to a flourless chocolate cake, with a little bit of espresso flavor, so if you have that recipe locked down in your repertoire, I would use that. I think a graham or oreo crust tastes good. The main thing you want is the effect of cracking on the surface, mimicking the cracks in the mud along the Mississippi River. Good luck and have fun with it.

Thanks for some enlightenment on how they should look. I have been doing quite a bit of reading on these pies over the past two days and am thinking of something a bit off the beaten track. I have been contemplating using a thin nutty (chopped walnuts?) brownie type base instead of the usual Graham cracker type base. Then a thick chocolate-hazelnut mousse layer topped with a chocolate ganache layer and sprinkled with some Mississippi River gravel (a thin sprinkle of chopped nuts again). I will play with this for a bit and see how it turns out and post a pic or two in the next few weeks. I am a bit pushed for time at the moment having just arrived back in the kitchen after a month traveling and have a massive backlog to catch up with.

Thank for the responses - any further comments will be appreciated.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By pastrygirl
      If so, what was it like?  Sounds similar to kouign-aman ... https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44486529
       
       
    • By highchef
      we're all used to the Wednesday/Sunday food sections of newspapers far and wide, national and local. I see corrections in the local or regional columns when called for, but there's never a way to critique the ones published on a national scale because the content is behind a paywall. I get the WSJ, but don't want to pay additional (I should get access to it all on line for free-the newspaper is not cheap) for their online edition. Very frustrating to try a recipe and have major problems with it and not be able to point out some serious issues. Specifically, the WSJ published a recipe from Dee Retalli, a pastry chef in London who's recipe is in the cookbook 'Rustic' by Jorge Fernandez and Rich Wells. 
      I have made this cake 3 times.
      First time was a total runover disaster, which I should have foreseen. This cakes calls for a 10" springform or if you don't have that, a 10" cast iron skillet. I went for the latter because that is what I had. Almond mixtures tend to really smoke when they run over, just so you know.
      Tried again later with a deeper than normal 9 " springform. Happened again. Think it has to do with the 2 teaspoons of baking powder and quick activation in a 350º oven.
      Invested in a 10" springform for '3rd times a charm' try. I was successful, but not because I followed the directions, rather I became a little obsessed with making this work. Checked my oven, followed with the recipe and eyed it warily. It came up to the brim...and stayed. 45 minutes later it was supposed to be done but while it was beautiful, it was a bowl of jello in the center. It was also browning at an alarming rate- the almond flour again? So I placed a sheet of tinfoil over it (beautiful top crust) and turned the oven down to 325º and carefully watched and tested for almost another hour. That's a big time difference. 
      I found the recipe on cooked.com - credited to the above authors and cookbook albeit in Euro style measures and temps. All seems the same, so what are the odds that the recipe was misprinted twice from 2 different media?
      All I can think of is somewhere down the line (in the cookbook itself?) the cook time and temp were off. The time on both reads 45 min. The recipe took at least 1hr and 45 minutes. methinks someone left out the hour...
      The temp. thing is a little more obvious. Celcius to farenheight 350ºF does not equal 180ºC, more like 176ºC. Over almost 2 hours, I think that could make the difference between cooked and burnt? Sooo, I turned it down when I saw how fast it was browning to 325.
      The cake stays in form while you pour the honey over it, then orange water, then 2(!!!) cups of sliced toasted almonds. I put 1 cup and there is no way another cup would have stayed on that cake. I cup settled up to almost an inch on a 10" cake...
      Has anyone else tried this recipe or have the cookbook? It's a wonderful cake if you correct the time and temp., But I'd be really curious to see if anyone followed it exactly as written with success?
       
    • By Longblades
      How much minute tapioca do you use to thicken pie fillings? I read through every one of the rhubarb pie posts and no, the recommended amount is NOT on the box I just purchased.
      I will be making rhubarb pie but also apple, sour cherry, raspberry and blueberry later in the season. I will freeze most of the pies, unbaked, but would appreciate knowing what amounts you use for immediate baking as well. Also, I will be using tinfoil pie plates that say they are 10" but I think are really more like 9 inchers. They certainly do not hold anywhere near as much as my 10" pyrex pie plate.
      I tried tapicoa years and years ago and decided I preferred flour but my sister now has a gluten allergy so I'm going to try tapioca again. That way she can at least scrape out the filling and eat it. Can I just substitute equal amounts of minute tapioca for the flour?
      My method with the flour has been to mix it with the sugar and sprinkle some on the bottom crust, then a layer of fresh fruit. then a sprinkle of flour/sugar, with usually only two of three layers of fruit and finishing with a sprinkle of the flour/sugar. Can I do that with the tapioca?
      Oh, and strawberries in the rhubarb pie? No way, DH would kill me. Rhubarb is his favourite and he says strawberries contaminate a rhubarb pie.
    • By SilverstoneBakehouse
      Hello, my name is Matthew and ever since university I've been working with racing cars but am now looking to start making filled bonbons to finally scratch an itch that has just never gone away since I first successfully tempered a batch of chocolate.
       
      I recently commissioned the creation of some custom moulds, shaped like racing helmets, with a view to supplying my filled bonbon creations to racing teams, as potential gifts for sponsors and hospitality guests. I plan to emulate some classic helmet designs (like Senna's helmet for my caramel) and also offer customisation, for any drivers who want the chocolates to resemble their own helmet designs.
       
      The custom moulds will be produced in 40 shore silicone (FDA approved), with each mould weighing 2KG, sized somewhere around 250mm square and including 20 helmet cavities. I have also purchased a Chocovision Rev2, tabletop vibrating platform, airbrush and loads of other odds and sods to assist in the process. 
       
      I won't receive the moulds until later this week (hopefully) but have been doing loads of practicing and research into how I could utlilise coloured cocoa butter to create various effects on the finished product. Does anyone know of any books that are filled with graphical explanations of this, something along the lines of "by using X tool and Y technique, you can produce Z result"?
       
      My main concern is that the moulds will be difficult to decorate due to the limited accessibility of the cavity (my own fault I guess). Unlike a sphere mould where you can pipe straight lines easily, with helmet shaped cavities its a much more complex and time consuming process. I have included a couple of photos of a test helmet I cast last week. Please note that I gave little thought to the decoration of this piece, it was really just to test out whether 40 shore silicone would be too stiff for removal of the chocolate from the mould.
       
      I would appreciate any advice you are able and willing to provide, as I embark on this new adventure.
       
      Thanks
       
      Matthew
       


    • By Sue PEI
      I'm late to the game - anyone have any ideas for Father's Day? And I refuse to make to make chocolate golf balls. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×