Named in honor of the BYC user muddy75, and invented as a birthday present for said user, the Indiana Muddy Pie is a chocolate peanut butter pudding pie -- a chocolate crust filled with chocolate pudding swirled with peanut butter, all topped with vanilla whipped cream.
A tip: Taste the components as you finish them. I've been steadily decreasing the amount of sugar that I cook with over the years since I was diagnosed with Type 1 diabetes, so my tastes lean towards the less sweet side of the spectrum compared to others. You might want to add a bit more sugar to some of the parts, such as the crust.
Ingredients:
Crust:
9 honey graham crackers, crushed (about 1 1/2 cups crumbs)
4 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup melted butter or margarine
1 tablespoon granulated sugar, optional
Chocolate Filling:
1 1/2 cups milk
1/2 cup granulated white sugar
1/3 cup cornstarch
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate
Peanut Butter Filling:
3/4 cup smooth, creamy peanut butter
1 teaspoon vanilla extract
1 to 2 teaspoons granulated sugar
Whipped Cream:
1 1/2 cups heavy or whipping cream
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
Directions:
Crust:
1. Crush the graham crackers and place in a small bowl with the cocoa and, if using, sugar.
2. Melt the margarine or butter, add to the dry ingredients with the vanilla, and stir well until all combined.
3. Press into a 9-inch pie pan, pressing up the sides a bit, and refrigerate while you make the filling.
Chocolate Filling:
1. Place the cornstarch in a small pan, and gradually stir in the milk. Add the vanilla and sugar and stir over low heat until the mixture begins to thicken.
2. Add the unsweetened chocolate, and stir until the chocolate is completely melted and incorporated. Continue to stir until the mixture coats the back of a spoon well, and you can draw a line through it with ease and have it stay. The mixture might bubble a bit by this point, so turn off the heat so that it doesn't boil over.
3. Pour into the refrigerated crust and place into the fridge to begin to chill.
Peanut Butter:
1. Place the peanut butter into a microwave-safe cup and heat for about fifteen seconds at full power, to thin the butter out. Add the vanilla and sugar, stir well, and microwave another fifteen to twenty seconds.
2. Take the filled crust out of the fridge and pour the peanut butter mixture over the top -- the mixture should be relatively liquid, like pudding -- and swirl it through. Keep in mind that the filled crust hasn't been chilling for very long -- only a couple of minutes -- so it should be easier to swirl the two mixtures together.
3. Return the whole thing to the fridge, and let it cool. Alternatively, if you're in a hurry, place it in the freezer for a while, but keep an eye on it so as to make sure that it doesn't begin to actually freeze.
Whipped Cream:
1. Place the cream in a chilled bowl and whip until soft peaks begin to form. Add the sugar and vanilla, and whip a bit more. Be careful to not whip it too much, as it will start to separate and become greasy and gross if you do -- think butter. Yuck.
2. Take the chilled pie out of the fridge, pour all of the whipped cream on top, and spread it evenly in a mound that covers the pie.
Cut and serve!
Notes: The chocolate pudding I actually made in the microwave. I'd recommend doing it in a saucepan, though -- the microwave was tricky to do and came out a bit lumpy.
A tip: Taste the components as you finish them. I've been steadily decreasing the amount of sugar that I cook with over the years since I was diagnosed with Type 1 diabetes, so my tastes lean towards the less sweet side of the spectrum compared to others. You might want to add a bit more sugar to some of the parts, such as the crust.
Ingredients:
Crust:
9 honey graham crackers, crushed (about 1 1/2 cups crumbs)
4 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup melted butter or margarine
1 tablespoon granulated sugar, optional
Chocolate Filling:
1 1/2 cups milk
1/2 cup granulated white sugar
1/3 cup cornstarch
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate
Peanut Butter Filling:
3/4 cup smooth, creamy peanut butter
1 teaspoon vanilla extract
1 to 2 teaspoons granulated sugar
Whipped Cream:
1 1/2 cups heavy or whipping cream
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
Directions:
Crust:
1. Crush the graham crackers and place in a small bowl with the cocoa and, if using, sugar.
2. Melt the margarine or butter, add to the dry ingredients with the vanilla, and stir well until all combined.
3. Press into a 9-inch pie pan, pressing up the sides a bit, and refrigerate while you make the filling.
Chocolate Filling:
1. Place the cornstarch in a small pan, and gradually stir in the milk. Add the vanilla and sugar and stir over low heat until the mixture begins to thicken.
2. Add the unsweetened chocolate, and stir until the chocolate is completely melted and incorporated. Continue to stir until the mixture coats the back of a spoon well, and you can draw a line through it with ease and have it stay. The mixture might bubble a bit by this point, so turn off the heat so that it doesn't boil over.
3. Pour into the refrigerated crust and place into the fridge to begin to chill.
Peanut Butter:
1. Place the peanut butter into a microwave-safe cup and heat for about fifteen seconds at full power, to thin the butter out. Add the vanilla and sugar, stir well, and microwave another fifteen to twenty seconds.
2. Take the filled crust out of the fridge and pour the peanut butter mixture over the top -- the mixture should be relatively liquid, like pudding -- and swirl it through. Keep in mind that the filled crust hasn't been chilling for very long -- only a couple of minutes -- so it should be easier to swirl the two mixtures together.
3. Return the whole thing to the fridge, and let it cool. Alternatively, if you're in a hurry, place it in the freezer for a while, but keep an eye on it so as to make sure that it doesn't begin to actually freeze.
Whipped Cream:
1. Place the cream in a chilled bowl and whip until soft peaks begin to form. Add the sugar and vanilla, and whip a bit more. Be careful to not whip it too much, as it will start to separate and become greasy and gross if you do -- think butter. Yuck.
2. Take the chilled pie out of the fridge, pour all of the whipped cream on top, and spread it evenly in a mound that covers the pie.
Cut and serve!
Notes: The chocolate pudding I actually made in the microwave. I'd recommend doing it in a saucepan, though -- the microwave was tricky to do and came out a bit lumpy.
