This recipe is a twist on the classic Mississippi Mud Pie.
Becky Low shares how she makes a Utah inspired Bear River Mud Pie.
Bear River Mud Pie
¾ cup Dutch processed cocoa, divided
1 ¾ cups sugar, divided
1 ⅓ cups dry pie crust mix
¼ cup cold water
3 tablespoons flour
3 tablespoons light corn syrup
1 teaspoon vanilla
¼ cup real butter, melted
½ cup chocolate hazelnut spread (Nutella)
1 ½ cups heavy whipping cream, or vanilla ice cream
Preheat oven to 350 degrees.
Whisk together ¼-cup cocoa powder, ¼-cup sugar, and the pie crust mix. Add cold water and stir until pastry forms a ball. Flatten ball into a round and roll out on a lightly floured surface into circle 1 ½-inches larger than a 9-inch pie plate turned upside down. Transfer dough into 9-inch pie plate, pressing into bottom and fluting the edge; set aside.
Whisk together ½-cup cocoa powder, 1 ½-cups sugar and flour. Beat in corn syrup, eggs and vanilla.
Melt butter and stir in hazelnut spread. Stir butter/hazelnut into sugar and egg mixture until well mixed. Pour batter into prepared pie shell. Bake 40-45 minutes or until top is dry and crusty looking and an instant read thermometer inserted in center reaches 160 degrees. Cool completely.
Whip Cream (with a little powdered sugar) until stiff peaks form. Serve pie with a dollop whipped cream, or substitute vanilla ice cream.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.