I got recipe from a book that has a party theme, and this one was listed under “Mardi Gras party”. I noticed this recipe calls for superfine sugar, I’m not used to using that, but it’s defined as: regular (granulated) sugar that has been ground more finely. It is sometimes sold as baker's sugar and is also known as castor sugar. I’m sure you could find it in grocery stores, but I don’t know what the harm would be if you used regular sugar, but I shall find out. I’m sure you could also find shaved chocolate as well, or you could use a veggie peeler and make your own. For par-baking the piecrust, be sure to put some plastic wrap over your dough (once in the pan), fill it with dry beans, and seal it, this helps the crust keep it’s form, and cuts down on the mess. Let me know if you have any questions, enjoy!
Yield 4 servings
Pie Dough
1 5/8 c All-purpose flour, plus extra for dusting
2 tbsp unsweetened cocoa powder
5 oz butter
2 tbsp superfine sugar
1-2 tbsp cold water
Filling
6 oz butter
1 ¾ c packed brown sugar
4 eggs, lightly beaten
4 tbsp unsweetened cocoa powder, sifted
5½ oz semisweet chocolate
1¼ c light cream
1 tsp chocolate extract
Garnish
2 c heavy cream, whipped (already prepared whipped cream)
Chocolate flakes and curls
1. To make the pie dough, sift the flour and cocoa into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and let chill in the refrigerator for 15 minutes.
2. Preheat the oven to 375ºF. Roll out the dough on a lightly floured counter, and use dough to line a 9-inch loose-bottom tart pan or ceramic pie dish. Line with parchment paper and fill with dried beans. Bake in the oven for 15 minutes. Remove from the oven and take out the paper and beans. Bake the pastry shell for an additional 10 minutes, then remove from the oven and cool on a wire rack.
3. To make the filling, beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa. Melt the chocolate and beat it into the mixture with the light cream and the chocolate extract.
4. Reduce the oven temperature to 325ºF. Pour the mixture into the pastry shell and bake for 45 minutes, or until the filling has set.
5. Let the mud pie cool completely, then transfer it to a serving plate, if you like. Cover with the whipped cream. Garnish the pie with chocolate flakes and curls and then let chill until ready to serve.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yield 4 servings
Pie Dough
1 5/8 c All-purpose flour, plus extra for dusting
2 tbsp unsweetened cocoa powder
5 oz butter
2 tbsp superfine sugar
1-2 tbsp cold water
Filling
6 oz butter
1 ¾ c packed brown sugar
4 eggs, lightly beaten
4 tbsp unsweetened cocoa powder, sifted
5½ oz semisweet chocolate
1¼ c light cream
1 tsp chocolate extract
Garnish
2 c heavy cream, whipped (already prepared whipped cream)
Chocolate flakes and curls
1. To make the pie dough, sift the flour and cocoa into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and let chill in the refrigerator for 15 minutes.
2. Preheat the oven to 375ºF. Roll out the dough on a lightly floured counter, and use dough to line a 9-inch loose-bottom tart pan or ceramic pie dish. Line with parchment paper and fill with dried beans. Bake in the oven for 15 minutes. Remove from the oven and take out the paper and beans. Bake the pastry shell for an additional 10 minutes, then remove from the oven and cool on a wire rack.
3. To make the filling, beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa. Melt the chocolate and beat it into the mixture with the light cream and the chocolate extract.
4. Reduce the oven temperature to 325ºF. Pour the mixture into the pastry shell and bake for 45 minutes, or until the filling has set.
5. Let the mud pie cool completely, then transfer it to a serving plate, if you like. Cover with the whipped cream. Garnish the pie with chocolate flakes and curls and then let chill until ready to serve.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
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