Mouthwatering Mississippi Mud Pie for Two

Allergens

Eggs, Milk

Ingredients

• 1 1/2 cups chocolate wafer cookies, crushed
• 6 tablespoons unsalted butter, melted
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• Pinch of salt
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 6 ounces semi
• sweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix crushed cookies and melted butter until well combined. Press the mixture into two 4 inch ramekins, forming an even crust layer.
3. Bake for 8 minutes or until set. Let cool completely on a wire rack.
4. In a small saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
5. In a separate bowl, whisk egg yolks. Gradually add about 1/2 cup of the hot milk mixture into the yolks, whisking continuously to prevent curdling.
6. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook for another 2 minutes or until slightly thickened.
7. Remove from heat and stir in vanilla extract.
8. Divide the vanilla pudding evenly over the cooled cookie crusts. Set aside.
9. In a microwave safe bowl, combine chocolate, heavy cream, and butter. Microwave in 30 second intervals, stirring after each interval, until fully melted and smooth.
10. Spoon the chocolate ganache over the vanilla pudding layer, spreading it evenly to create a decorative swirl pattern.
11. Chill both ramekins for at least 2 hours or until set.
12. Before serving, remove from refrigerator and let stand at room temperature for 5 minutes.

Chef’s Insight

Allow the chocolate ganache to cool slightly before pouring over the pudding layer for a smoother texture.

Notes

This recipe is suitable for a standard diet but may not be suitable for those on a low-fat or low-calorie diet due to its rich ingredients and high caloric content.