Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut, toasted
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, sweetened shredded coconut, and chopped pecans. Mix well.
3. Press the mixture onto the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
4. In a saucepan, combine the sweetened condensed milk, semisweet chocolate chips, milk chocolate chips, heavy cream, cocoa powder, granulated sugar, and melted butter. Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
5. Remove from heat and let cool for 5 minutes.
6. In a mixing bowl, whisk together the eggs and vanilla extract. Gradually add the chocolate mixture, whisking constantly, until well combined.
7. Pour the mixture into the prepared crust and bake for 25-30 minutes, or until the filling is set.
8. Let the pie cool to room temperature, then refrigerate for at least 2 hours.
9. Before serving, sprinkle the toasted shredded coconut on top of the pie.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 2 hours 55 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 537
Fat per serving: 35g
Saturated fat per serving: 20g
Cholesterol per serving: 119mg
Sodium per serving: 174mg
Carbohydrates per serving: 51g
Fiber per serving: 4g
Sugar per serving: 40g
Protein per serving: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Semisweet chocolate chips can be substituted with dark chocolate chips.
- Milk chocolate chips can be substituted with white chocolate chips.
- Heavy cream can be substituted with coconut cream or evaporated milk.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add a layer of sliced bananas or strawberries on top of the crust before pouring in the chocolate mixture.
- Top the pie with whipped cream or a scoop of vanilla ice cream before serving.
- Add a tablespoon of instant coffee granules to the chocolate mixture for a mocha flavor.
Tips and tricks:
- Toast the shredded coconut in the oven at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- Use a sharp knife to cut the pie into clean slices.
- Serve the pie chilled for the best flavor and texture.
Storage instructions:
Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The pie can be served cold or at room temperature. Do not microwave the pie as it may cause the chocolate to melt.
Presentation ideas:
Serve the pie on a cake stand or platter and sprinkle extra toasted coconut on top for a decorative touch.
Garnishes:
Toasted coconut flakes, whipped cream, chocolate shavings, or fresh berries.
Pairings:
Serve with a cup of hot coffee or a glass of cold milk.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream, or whipped cream.
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is too runny, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
Mississippi Mud Pie is a classic Southern dessert that originated in the United States in the early 20th century. The pie is named after the Mississippi River and its resemblance to the muddy banks of the river.
Flavor profiles:
This Coconut Mississippi Mud Pie is rich, chocolatey, and nutty with a hint of coconut flavor.
Serving suggestions:
Serve the pie chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Rich, Creamy, Sweet, Coconutty, Chocolatey, chocolatey, creamy, nutty, sweet, decadent