Updated: May 18
I found a cookbook in my collection called “Mud Pies & Silver Spoons,” and turns out there’s an entire section for mud pies. It made sense to make a mud pie for our Super Bowl night in without any friends! After the chili, the sandwich and lots of chips, dips and beer, why not have a heavy dessert? To be honest, I’d be satisfied just eating this “pie” and drinking my beer. It’s very rich and decadent. I chopped the walnuts by hand, but you can blend them in a food processor.
For the crust:
1 1/2 cups walnuts, finely chopped
1 tablespoon all-purpose flour
1/4 cup butter, melted
1/4 cup granulated sugar
For the mud filling:
1/2 cup butter
1 cup sugar
2 oz. unsweetened chocolate
1/3 cup all-purpose flour
1 1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: 35-40 minutes
Grind the walnuts. Place in a bowl and add the flour and sugar.
Add the melted butter and mix to combine. Place in a pie plate. Set aside.
Preheat oven 325°f.
In a double-boiler, melt the butter.
Add the chocolate. Once the chocolate is melted, remove from the heat and set aside to cool.
In a bowl, mix the sugar with the eggs. You can use a mixer with a whisk attachment if you wish.
Add the flour, vanilla extract, baking powder and salt. Mix until all ingredients are well combined.
Drizzle in the cooled chocolate mixture.
Pour the mixture into the walnut pie crust.
Bake for 35-40 minutes.
Serve either warm or cold. I preferred warm with either whipped cream of marshmallow cream.