Kowbird’s Mississippi Mud Pie recipe oozes chocolate nostalgia
Matt Horn's new cookbook, "Kowbird," offers plenty of Southern flavors, including this recipe for Mississippi Mud Pie.
Oakland chef Matt Horn of Matty’s, Kowbird and the sadly departed Horn Barbecue fame has a new cookbook coming out, “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” (Quarto Publishing Group, $25), just in time for the Memorial holiday weekend — May 28. And what better dessert to pair with summer grilling and holiday feasting fare than a classic Mississippi Mud Pie?
“Decadent layers of chocolate, gooey goodness and a crumbly crust combine to create a dessert that’s pure nostalgia,” Horn says in his new cookbook. “It’s a slice of Mississippi life, and every bite is a reminder of Southern charm and good living.”
The bonus: 10 minutes prep plus four hours chilling time yield a crowd-pleasing dessert.
Mississippi Mud Pie
Serves 12
INGREDIENTS
1 (9.5-ounce) package chocolate sandwich cookies, crushed
8 tablespoons (1 stick) unsalted butter, melted
½ gallon chocolate ice cream, at room temperature
1 (16-ounce) jar hot fudge sauce
1 cup chopped pecans
Whipped cream, for topping
DIRECTIONS
In a medium bowl, stir together the crushed cookies and melted butter until well coated. Press the crumbs into the bottom of a 9- by 13-inch baking dish.
Spread the softened ice cream over the crust.
Warm the fudge sauce slightly in the microwave on high power in 30-second increments, until it is pourable and spread it over the ice cream. Sprinkle with the pecans.
Freeze the pie for about 4 hours until firm.
Top with whipped cream to serve. Cover and freeze leftovers for up to 5 days.
— Recipes from KOWBIRD by Matt Horn. Copyright 2024 Quarto Publishing Group USA. Used by permission.