New Old Fashioned Chocolate Pie – Mississippi Mud

Almost here is the sweet month of February. For Valentine’s Day, I wanted to share with you a chocolate dessert! I only wish I could serve it to you myself! 

Serving such a rich and healthy dessert to my guests gives me great pleasure. It’s a secret I get excited to share. This one will serve quite a few people; I’m guessing about eight. 

I used a deep dish pie pan for this No Bake Mississippi Mud Pie to fit its’ 3 layers. Best of all it looks divine! The hazelnut layer is so creamy yet firm it makes you wonder if there’s a cream cheese pie filling. It gives a satisfying bite but not too heavy or rich.

The chocolate pudding layer almost didn’t make it in the pie. Mostly because I couldn’t stop eating it straight from the Vitamix. I may have [allegedly] eaten a lot of the pie crust too before it made it into the pan. Good thing it’s a no bake pie so I could eat the whole thing raw without harm.

Typically I love talking about how nutritious cacao is. But since the famous Nutella nut rarely gets credit for its’ nutritional value, let’s talk hazelnuts!

If you take a look at the nutritional profile of a hazelnut, you’ll see they’re very high in minerals. This translates to better bone health due to their complex mineral profile. A site I liked for information was Oregon hazelnuts. 

Hazelnuts are great for your heart and “rank #1 among tree nuts in folate content. “They may help to reduce the risk of cardiovascular disease and depression.”

I thought it was fascinating that they are also in first place for the “highest proanthocyanidin content of any tree nut.” These compounds are known for contributing astringent flavor to foods. They also help to reduce the risk of blood clotting and urinary tract infections.

If you are new to pureeing nuts, there is one small thing you should know about nuts with skins. Hazelnuts have a skin that will make your puree slightly more gritty until you let it sit overnight. If you are picky about texture, I would recommend roasting the hazelnuts first and rubbing off the skins with a towel. 

For me, I’m okay letting my pie sit overnight making this heat and stir step obsolete. The skins will soften on their own if you blend them down as much as you can. Plus I have the amazing Vitamix. I use my Vitamix more than any kitchen appliance in the house. 

Chopping onions? Vitamix. Smoothie? Vitamix. Sauce? Vitamix. Homemade peanut butter? Vitamix. Pudding? Vitamix. Ice cream? Vitamix. I’m a bit of a Vitamix maniac.

A few notes on our favorite pie substitutions:

Instead of cocoa flour, cocoa powder or sugar cocoa, I use cacao for added nutritional topping on this chocolate pie recipe. 

If you want to get fancy, you could make it a chocolate meringue pie rather than whipped cream. 

According to AllRecipes.com: How to Make Perfect Meringue

Using chilled eggs, separate the egg yolk from the egg whites. To ensure that no broken yolks get into your whites, separate each egg into two small bowls. Use one for the white and one for the yolk and then add the white portion to a large bowl. Let the whites sit at room temperature for 10 to 15 minutes.

Add cream of tartar, about 1/8 teaspoon per egg white before stirring constantly.

Using an electric mixer, beat the egg whites on medium-low speed. Then increase to medium speed until they expand in volume and soft peaks form. At that point, you can switch to high speed, add the sugar very gradually, about a tablespoon at a time. Move the mixer around the bowl to evenly incorporate the sugar into the egg whites and stabilize the foam. 

Continue to whisk constantly until egg whites are glossy and hold a firm peak that doesn’t fold back onto itself.

Test the mixture to make sure all the sugar has dissolved. Rub a small amount between your fingers to feel for any grittiness. If it’s smooth, you’re done. If it’s gritty, continue to beat and test until the sugar is completely dissolved and the meringue mixture is silky smooth.

With meringue, it will need to be warmed in the oven on medium high heat at 350 degrees, just enough to brown the meringue on top. Then remove from heat to cool and serve.

 

This No Bake Mississippi Mud Pie is really so easy. A recipe this good with lots of hidden vitamins (no butter or sugar) in the mix can and should be made year round! Make it for a summer party, a Birthday dinner or bring over to a friends dinner party for a fun surprise. Don’t let out the secret ingredients until after they enjoy it and can’t believe what you snuck in. 

I would not feel the slightest bit guilty eating this mud pie on my own. Dream sequence, curled up with a blanket, feel good movie and a fresh brew of dark roasted coffee.