Recipe by Sarah Phillips and Kelly Hong © 3-4-2013 Sarah Phillips CraftyBaking.com
Photo by Karen Mordechai
One of the most popular desserts at the Loveless Cafe in Nashville, Tennessee, is this exceptionally creamy and sweet “fudge pie.” My daughter had a slice when she was traveling through the South on business, and had to call me log distance just to tell me how good it was. The pie gets its richness from using melted chocolate rather than cocoa powder. The result is an incredibly muddy fudgy pie, which you can top with whipped cream and drizzle with chocolate sauce. The muddy description in its title is perhaps used to describe the pie's dark, rich color, much like the dark mud from the Mississippi River, as it is thought that this type of pie recipe, or Mississippi Mud Pie, was named after the authentic Mississippi Mud Cake or Pie. This recipe is adapted from "Desserts From the Famous Loveless Cafe" by Alisa Huntsman (Artisan Books), 2011.
PIE RECIPE HELP
9-inch Flaky Pie Crust or Pate Brisee Tutorial; partially blind-baked and cooled
3 ounces unsweetened chocolate, chopped into 1/4-inch evenly sized pieces
1/2 cup plus 1 tablespoon half-and-half, divided
1/2 cup dark or brown sugar, packed
3 large eggs
1 cup light corn syrup
1 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
3 cups Whipped Cream Tutorial
1. Place an oven shelf in the middle of the oven. Heat the oven to 350 degrees F. Place the partially baked and cooled pie shell on a foil-lined rimmed baking sheet and set aside.
2. In a medium size microwave-safe bowl, combine the unsweetened chocolate and 1⁄2 cup of the half-and-half. On the defrost or low heat setting, microwave for 1 minute at a time. Whisk the ingredients together lightly and then repeat until the mixture is almost melted. Whisk until smooth.
NOTE: Microwave the mixture until it is just warm enough to melt the chocolate; the hotter this chocolate and the cream gets, the less creamy the baked pie will be.
3. Place the brown sugar in a separate bowl. Whisk in the eggs, mixing until smooth. Whisk in the corn syrup and vanilla.
4. Gradually whisk about one-quarter of the egg mixture into the cooled chocolate mixture and blend well. Continue adding the eggs while whisking until all are combined. Pour this chocolate custard mixture into the partially baked pie shell.
5. Bake for about 45 minutes, until the filling is puffy and set around the edges but the center still shimmies.
NOTE: If you want a denser pie, bake for 5 to 10 minutes longer, until it puffs up evenly.
6. Transfer to a wire rack and let cool slightly, then cover and refrigerate until set completely, about 3 to 4 hours.
1. Place the chocolate chips and remaining 1 tablespoon half-and-half in a microwave-safe dish and microwave on low heat until melted, 30 to 60 seconds.
2. Stir until smooth.
1. Mound the whipped cream over the pie, spreading it to the edges.
2. Drizzle the warm chocolate sauce over the whipped cream.
3. Serve at once
The pie must be kept refrigerated, where it will keep for up to a day.