- Hey, bakers.
John Kanell from Preppy Kitchen here,
and today we're making one
for all the chocolate lovers out there.
It's mud pie done the best way ever
with an Oreo cookie crust.
Just amazing chocolate custard filling it up.
It's gonna blow your mind and it's not a low-calorie treat,
but let's get started!
Starting off by chopping six ounces
of bittersweet chocolate.
That's six exact ounces.
But, you know, you can estimate it up.
You wanna give it a chop,
so when we stir it into our hot mixture later on,
it'll melt up really easily.
You don't have any chunks to worry about.
Chop, chop, chop, chop, chop, chop, chop.
Once your chocolate is all chopped up,
you can set it aside and we can work
and we can work on our Oreo crust
or generic chocolate cookie crust.
Whichever you prefer.
I counted out 24 Oreos exactly that are gonna go,
Oh wait, where are my blades?
(beep)
Very important for chopping.
24 Oreos into the food processor.
Whiz 'em up.
(whirring)
By the way, if you love Oreos
or even if you mildly like them,
you've gotta check out my Oreo cake.
I don't even like Oreos, to be honest
but, in buttercream, mixed up,
they are, like, transcendently good.
Click up here for that Oreo cake.
I have a full tutorial, it's delicious.
(whirring)
One of my most popular recipes.
(whirring)
Whiz in five tablespoons of melted unsalted butter.
Those Oreos have a lot of salt in them.
No extra salt is needed.
(whirring)
Smells good.
Dump all that Oreo goodness onto your pie tin
or dish, pie dish.
And, now, you can spread it around.
This is gonna be partially done with some kind of
flat, flat instrument to press down,
but also with your clean hands.
They are gonna be the best tool.
Just tamping it down.
You need to press this mixture together so it becomes
a little bit stronger.
And then, you're gonna use this tool
to press towards the corner to bring some
of that material up and form a border.
This is pretty basic.
I'm sure most of you have done these at home.
But, just in case, I always like to take you through
all the steps.
Now it's time to use our fingers and press down.
Press, press, press.
This is not gonna be a gorgeous pie crust.
It's just delicious and easy.
My hands are filthy, but this is ready.
We're gonna wash and then transfer this to the freezer
while we work on the filling.
I'm separating the eggs.
I need five yolks, but I just had to show you.
Look at these colors.
This one's like a normal egg, grocery store.
This is the fancy grocery store egg, and the colors,
blue, brown, they come in all different shades.
So pretty.
And I have to show you the yolk, it's crazy.
Get ready for this.
No, no, no.
Wait.
(beep)
Look at that color.
(laughs)
Do you see how pretty that is
compared to the normal egg yolk?
Very nice.
Again, Oh my gosh!
Anyways, continue on till you have four,
five egg yolks.
Whisk 'em up.
And we're gonna set it aside, easy to get tempered later on.
So, in the medium bowl, whisk up half a cup of milk
and a quarter a cup of corn starch.
You want like a nice uniform slurry, not big lumps.
All right, set that aside.
And now, for the last little bit of mixing.
Into a medium saucepan, you're gonna add in
one cup of cream, 240 ml.
Delicious.
One half of a cup of milk.
A generous quarter teaspoon of salt.
Two thirds of a cup of sugar.
And we're gonna whisk this up.
And now, transfer it to a medium high heat.
My milk mixture is warming up and continuing to stir,
I'm adding in half a teaspoon of instant espresso right now.
This is totally optional, but I love the way
the coffee flavor brings out the chocolate.
It's come to a boil.
Taking it off of the heat right now.
I have my whisked-up eggs in a large bowl,
where they should have been all along.
Give that starch mixture a whisk and add that in.
Get that all in there.
Mix it up.
And now, we're gonna temper the eggs by slowly drizzling in
the hot milk mixture.
This is just gonna get rinsed out really quick
and then we're gonna put it back on the heat.
Pour that milk mixture back in, carefully don't spill!
And we're gonna whisk this until it comes to, like, a boil
and this thickens up.
All right, it's starting to thicken up.
I can feel it with my whisk.
Once that happens, you really wanna keep stirring,
and stir a bit harder.
You can see on the bottom how it's beginning to thicken up.
We can reduce the heat now to medium,
and cook for an additional minute.
Time to take it off the heat.
If you notice some fat separating out because we put a lot
of cream in there, people,
just whisk, whisk, whisk, whisk, whisk
and it'll all reincorporate and look really,
almost like butterscotch.
This tastes really good, I've been sneaking some bites.
Time to add in our six ounces of chopped chocolate.
The chocolate will help cool the mixture down
and make it delicious.
I'm also gonna add in a splash of vanilla.
It's optional as well, but why not?
That was about a teaspoon.
All right now let's stir it together.
This is already, like, insane.
There we go.
And I would whisk this up until it's nice and homogenous
and really glossy.
It'll also help cool the mixture down just a bit
before we add it into our pie shell.
Lookin' pretty good.
Let's give it a little taste test.
Oh my God, mmmh!
Wow.
Let's pull that pie crust out of the freezer
and dump this in.
Add that all in there.
Then, just give it a swirl so that it,
looks a little more pretty.
A little more purdy.
Because this pie is all about indulgence,
before I pop it into the fridge to chill,
I'm gonna coat it with chocolate ganache.
This is like, silky, amazing deliciousness.
You can do a one to one ratio of, like, bittersweet
or semi sweet chocolate and cream melted together,
or a two to one ratio.
This is somewhere in between.
So, just drizzle it on, all over.
This'll get covered up by whipped cream, so don't worry
if it's not perfect-looking.
But this is gonna be amazing.
This is like a chocolate-lover's dream.
That is all covered, ready to go into the fridge and set.
You can serve this, like, at the end of the day,
so maybe, like, in four hours or so, or you can just
make this the night ahead, top it with whipped cream
and some crushed Oreos before serving.
What we're gonna do is swap out and whip some up right now.
We're topping this pie off with a mound of whipped cream,
so let's add in two cups of heavy whipping cream.
For the two cups, we're adding in a quarter cup
of confectioners' sugar.
Whip that up along with a splash of vanilla.
Keep an eye on this.
(whirring)
Oh my goodness.
So that's whipped up and time to assemble.
Pile that whipped cream onto that chocolate pie.
Use the spatula to spread it around.
And then, add some shaved chocolate to the top
for a finishing touch.
You could also add crumbled Oreos, if you prefer.
All right, I might have to exercise tomorrow.
Do some penance because, I mean, I cut myself a giant piece.
(sighs)
The things I do for YouTube.
It is like, I see why they call it mud pie.
Mmh wow.
Wow!
Okay, if you love chocolate, this is for you.
It is like, I mean, I made this rich, people.
The coffee we added, it seemed like a lot at first
'cause I was testing the custard.
It really doesn't poke through that hard right now.
It's all about accentuating the chocolate flavor
in this chocolate-lover's dream!
If you like this recipe, check out my chocolate pie.
It is a crispy butter crust filled with airy, but super rich
chocolate mousse and whipped cream.
If you like my videos, hit that like button and subscribe
and I'll see you soon!