This week Mahasti was really wanting to do something in the fun spirit of Tennessee. Inspired by the spring rains and the swollen, silt-churned Tennessee river, she presented another original, The Tomato Head’s Tennessee Mud Pie, on WBIR this morning. While the kids muck it up in the yard with their down and dirty mud pies, sneak inside and give this version a try. Come snack time, we guarantee this one will win the day with plenty to spare for dinner dessert.
Of course, if you’d rather, we’ll be serving our Tennessee Mud Pie in both restaurants today. Order up a slice of pure and sweet Tennessee.
The Tomato Head’s Tennessee Mud Pie
For the Crust:
20 Oreo cookies
1 Tbsp melted butter
(or 1 prepared chocolate crust)
Place the Oreos in the bowl of a food processor. Pulse the cookies until fine. Add the melted butter and process until the cookie crumbs are evenly coated.
Press the cookie crumbs evenly into the bottom and sides of a 9-inch pie pan. Refrigerate the crust while making the filling.
For the Filling:
1 stick unsalted butter
6 oz bittersweet chocolate
2 tsp instant coffee
3 Tbsp sour cream
½ cup sugar
3 eggs
1 Tbsp light corn syrup
½ tsp vanilla extract
2 Moon Pies
Preheat oven to 375 degrees.
In a medium bowl, set over a pot of barely simmering water, melt the butter and chocolate. When the chocolate has melted completely remove the bowl from the heat. Allow chocolate to cool for 10 – 15 minutes. Add the remaining ingredients and whisk until all the ingredients are incorporated.
Cut each of the Moon Pies into 6 equal triangles. Place the cut Moon Pies in the bottom of the chocolate crust and cover with the chocolate filling.
Bake the pie for 30 – 35 minutes or until the filling is puffed up and cracked. Allow the mud pie to cool completely on a rack. Serve the pie warm or at room temperature with some whipped cream or ice cream.