Walker spent four days out at Camp St. Christopher on Seabrook Island with his grade- 75 10 year olds. I don’t think you could have paid me to be a chaperone for that field trip. They had a ball playing in the mud pit and learning more about the lowcountry natural life. They had to keep a journal and when they got back, they had to right a paragraph on all of the senses- what they heard, saw, tasted, smelled, felt. I think if Walker could have written about the Mississippi Mud Pie they had for dessert one night for all of the senses he would have- instead he just used it for taste. Here is my favorite Mississippi Mud Pie recipe- enjoy!
Mississippi Mud Pie (from www.foodnetwork.com)
For the crust: 9 chocolate graham crackers (1 sleeve)
1/3 cup chopped pecans
3 tablespoons unsalted butter, melted
For the filling:
1 stick unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
2 tablespoons all-purpose flour
Pinch of salt
1 1/4 cups granulated sugar
2 tablespoons light corn syrup
2 tablespoons coffee-flavored liqueur
1 1/2 teaspoons vanilla extract
3 large eggs
For the topping:
1 1/2 cups cold heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon vanilla extract
3 tablespoons finely chopped pecans
Chocolate sauce, for drizzling (optional)
Make the whipped cream: Beat the heavy cream, confectioners’ sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.
