2. Mint’issippi Mud Pie, using Thin Mints
from Delta Bound
Delta Bound, of Spring Hill, is known for putting twists on classically Southern dishes. Locally-sourced foods are featured in popular items like the smoked beef brisket, fried catfish, gumbo, and crawfish and grits.
They found inspiration from the popular Thin Mints for their recipe.
For the Crust
1 sleeve of Thin Mints
4 tbsp unsalted butter
2 tbsp sugar
For the Brownie Layer
1 1/2 cups cocoa
2 1/2 tsp espresso powder
1/2 cup unsalted butter, melted
1/2 tsp of vanilla
For the Pudding Layer
2 1/2 cups Whole Milk
1 Sleeve of Thin Mints
1/2 C of Cocoa
1/4 cup plus 2 tbsp cornstarch
3/4 cup sugar
1/4 tsp salt
4 egg yolks(reserve the whites for meringue)
3 tbsp of unsalted butter
1 tsp of vanilla
1/4 tsp of peppermint extract
3 oz of quality milk chocolate chopped
For the Italian Meringue Topping
4 egg whites
1/2 cup water
1 cup sugar
1 tsp lemon juice
Reserved thin mint crumbles
Grind cookies in s food processer until fine. Combine with other ingredients and press into bottom of pie plate or springform pan. Bake 10 minutes until crust dries slightly. Cool.
Beat eggs and sugar together until smooth. Continue adding ingredients in order listed, until completely mixed and smooth. Spread butter in a neat level layer on top of cookie crust. Bake at 325 degrees for approximately 15 minutes, until brownie is set. Cool Completely.
Crumble cookies in a bowl with a 1/2 cup of the milk. Let sit overnight, or bring it to a simmer in a small saucepan, remove from heat, and allow to steep for 30 minutes. Strain all cookie bits and add remaining milk to strained mixture. In a separate bowl, mix together cocoa, cornstarch, sugar, salt, and egg yolks to form a thick paste. Gradually add some of the milk mixture to thin the paste. Pour all milk and cocoa mixtures into the saucepan and bring to a boil, whisking constantly until pudding consistency is reached. Remove from heat and stir in butter; flavorings, and milk chocolate. Pour into clean bowl and cover with plastic wrap directly on surface of pudding. Chill at least 3 hours. Carefully pour chilled pudding onto cooled brownie layer and smooth. Refrigerate with plastic wrap on surface until ready to add final layer.
Combine sugar and water in small saucepan over medium-high heat and let cook until candy thermometer reads 240 degrees. Meanwhile, whip egg whites and lemon juice on high until soft peaks form. Once sugar mixture is at 240 degrees, remove from heat and stream slowly into mixing bowl while mixer is still running. Continue to beat until stiff glossy peaks form and meringue slightly cools. Spread or pipe meringue onto top of cooled pudding layer. If available, use a kitchen torch to brown the tips of meringue. Garnish with reserved cookie crumbles. Keep chilled until ready to serve.
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