Last week, hubby approached me with a dessert idea. In efforts to help celebrate his Southern roots, he asked me to make a Mississippi mud pie. As a chocoholic, I was more than happy to oblige to his request. I personality couldn’t give a hoot about the origins of a dish or a dessert. You won me over if it has a crud-load of chocolate (and a touch of alcohol). In fact, I am inclined to believe that the South lost the Civil War because Mississippi did not introduce its interpretation of chocolate pie to the North. No offense to you folks from the South but you blew it by a canon shot (pardon the pun). You should have known that we Northerners have a weakness for chocolate (I only speak for those who actually do). If you were to ever to attempt to start another war with us, I suggest that you strategize a battle plan more carefully. I say this all in all good humor.
Known for being most delightful treat of the 3rd millennium, Mississippi mud pie consists of a bottom layer of brownie, a middle layer of chocolate coffee-flavored ice cream, and on top is a lite layer of vanilla cream. It is usually served with whipped cream on the side as well. Sadly, it is also known for being one of the most fattening desserts in the States. Not surprisingly, Mississippi has the highest obesity rate in the country, at 32.5%, has held this not-so-enviable title for five years in a row. Decadent dining choices, like the Mud Pie, rumored to have originated in the Magnolia State, are certainly part of the problem. I came up with a decadent but healthier solution for a chocolate vegan chocolate pie that is almost guaranteed to be crowd-pleaser. Hubby wasn’t too thrilled with the ingredients I suggested but it didn’t make a difference to him at the end. The flavor was just as rich as it would have been if I had used eggs and heavy cream. You can enjoy my vegan Mississippi mud pie without the high calories, sugar, and fat content. Perhaps Mississippi should rethink the ingredients they use in their desserts. I kid 😉
For this recipe, you will need:
- 9 inch graham cracker, chocolate or vanilla wafer pie shell
- 1 bag of semi-sweet chocolate chips
- 1 cup of any low-fat milk of your choice
- 3 tablespoons white corn syrup
- 1 cup of cooked white beans
- 1/3 cup of unsweetened applesauce
- 1/4 cup of coffee liquor or whiskey (optional)
- 1 teaspoon of vanilla
Preheat oven to 350° F. Place chocolate chips in a bowl. Set aside. Heat milk in a sauce pan. Bring to a simmer. Remove milk from heat and pour over chocolate chips. Wait a couple of minutes before whisking them together. In the meantime, puree white beans and applesauce in a blender or food processor till smooth. Add bean mixture to the chocolate. Add coffee liquor (if using), corn syrup, vanilla, and mix well. Pour filling into pie crust and bake for Bake 35 to 40 minutes, or until top is slightly crunchy and filling is set. Serve warm with a scoop of vanilla frozen yogurt or chilled.
Yield approximately 8 servings