MI-DEL mud pie.

May 25, 2011

As longtime readers may know, we’re well-versed in the language of sweet (the proof is in the puddin’: look here, here and here). So when MI-DEL contacted us about teaming up for a product giveaway, our pantry (and our mouths) opened wide. Yes, we would love to try MI-DEL’s line of gluten-free goodies! Yes, we would love to try our hand at baking something delicious with some MI-DEL cookies! Our recipe would be over the top. It would be amazing.

We brainstormed all the possibilities, and using MI-DEL’s recipes as inspiration (all available online, too!) — Double Chocolate Pudding Pie, Strawberry Cream Pie, Black-Bottomed Vanilla Cream Pie, Creamy Peanut Butter and Chocolate Pie — we decided we would develop a recipe using MI-DEL cookies that was seriously large and in charge: MI-DEL MUD PIE. {swoon!}

Yes, it’s every bit as delicious as it looks, and it takes nearly every ounce of willpower to leave it alone until the clock strikes dessert-thirty. So while we’re counting down the minutes till dessert time, here’s how you can enter to win the giveaway:

Visit MI-DEL and tell us which product you would buy with a free product coupon. (Even better? Check ‘em out on Facebook and Twitter and tell MI-DEL who sent you!) Leave your comment at the bottom of this post by Wednesday, June 1 at 12:30 PST (aka dessert-thirty!). THREE (yes, 3!) winners will be selected at random using random number generator and will receive one free product coupon (valid in U.S. and Canada only). The only rules are these:

1. Be sure to leave a valid email

2. You may enter only once

3. If we don’t hear from the initial winners in a week from sending out our announcement email, a replacement winner will be chosen. Giveaway is closed. Three winners have been selected and contacted.

And without further ado, our delicious wish-it-was-dessert-thirty recipe for MI-DEL Mud Pie!

. . .

MI-DEL Mud Pie
makes one 9-inch pie (serves 6-8)

FOR CRUST
6 oz. MI-DEL gluten-free arrowroot cookies
5 tablespoons salted butter, melted
nonstick cooking spray

FOR BLACK BOTTOM:
1/2 cup semisweet chocolate chips
1/3 cup heavy whipping cream

FOR FILLING:
1 4.09-oz. box instant chocolate pudding (we like Trader Joe’s)
1 3/4 cups cold whole milk
10 MI-DEL gluten-free chocolate chip cookies, crushed roughly
1/3 cup chopped walnuts or pecans (optional)

FOR TOPPING:
1 8-oz. package cream cheese, softened
3/4 cup powdered sugar
1/2 cup heavy whipping cream

FOR GARNISH:
drizzle with melted chocolate, riddle with chopped walnuts, sprinkle with finely chopped baking chocolate, or any combination thereof

TO MAKE CRUST:
Preheat oven to 350°F and place rack in middle of oven. Pulse arrowroot cookies in the bowl of a food processor until finely crushed. Pour into a 9-inch metal pie pan coated lightly with nonstick cooking spray. Pour in melted butter and stir thoroughly until crumbs are evenly moist. Press crumb mixture into bottom and up sides of pie pan. Bake 10 minutes or until lightly golden brown.

TO MAKE BLACK BOTTOM:
While crust is baking, place heavy whipping cream and chocolate chips in a small saucepan set over medium-low heat. Stir with silicone spatula until chocolate is melted and mixture is smooth and glossy. Set aside until crust is out of oven and has cooled for 5 minutes. Then pour chocolate onto the baked crust, spreading up the sides with spatula. Smooth until evenly distributed.

TO MAKE FILLING:
Whisk instant pudding and cold milk in a large bowl until pudding is completely dissolved and slightly foamy, about 2 minutes. Fold in crushed chocolate chip cookies and walnuts or pecans (optional), spoon into prepared crust, and smooth surface with a silicone spatula. Set aside in refrigerator.

TO MAKE TOPPING:
Whip cream cheese in a large bowl with an electric hand-held mixer until fluffy. Add powdered sugar and continue mixing until smooth. In a medium bowl, whip heavy cream with a hand-held mixer with clean beaters until soft peaks form. Fold whipped cream into cream cheese mixture. Spread over pudding layer.

Allow pie to chill at least 1 hour and up to overnight before serving. Garnish as desired. Keep pie in refrigerator, covered, up to 1 week.

Filed under: delicious,recipes

Tags: dessert, gluten free baking, MI-DEL, recipe