Chocolate Mud Pie O Rama Recipe

Chocolate Mud Pie O Rama

Ingredients

Chocolate Mud Filling
• 2 cups unsalted butter
• 1 1/2 cups semisweet chocolate chips
• 10 eggs
• 1/2 tablespoon vanilla extract
• 1/4 cup all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 1 cup sugar
Chocolate Pie Dough
• 2 tablespoons sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 2/3 cups all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 1/2 teaspoons vanilla extract
Coffee Ganache
• 1 cup bittersweet chocolate chips
• 1 cup heavy cream
• 1 teaspoon coffee extract

Instructions

Chocolate Mud Filling
1. Melt butter and chocolate in a heavy saute pan over low heat, mixing until smooth; take off heat and set aside.
2. Whisk together eggs and vanilla in a mixing bowl . In a separate bowl, sift together flour (for gluten-free try Bob's Red Mill flour used by Disney) and sugar.
3. Add flour (for gluten-free try Bob's Red Mill flour used by Disney) and sugar mixture to egg and vanilla mixture, whisking to combine. Use an immersion blender to thoroughly combine until completely smooth.
4. Add chocolate and butter mixture; using immersion blender, mix until smooth and completely incorporated.
5. Refrigerate, covered, for 24 hours.
Chocolate Pie Dough
6. Mix sugar and butter in the bowl of a stand mixer fitted with a paddle attachment.
7. Sift together flour (for gluten-free try Bob's Red Mill flour used by Disney), cocoa powder, baking powder, and salt in a mixing bowl . Add flour (for gluten-free try Bob's Red Mill flour used by Disney) mixture to the butter and sugar mixture.
8. Slowly add eggs and vanilla extract until dough holds together and is no longer sticky.
9. Dump dough out onto a piece of plastic wrap on the counter; press dough into a rough circle and wrap tightly with plastic wrap. Refrigerate at least 1 hour.
Coffee Ganache
10. Place chocolate chips in a medium heatproof bowl.
11. Bring cream to a simmer in a small saute pan; pour hot cream over chocolate and stir until chocolate is completely melted. Stir in coffee extract.
Assembly
12. Preheat oven to 350°F.
13. Roll chocolate pie dough to ¼-inch thickness; if making mini pies, cut into eight 6-inch circles.
14. Press dough into 9-inch pie tin or eight 4-inch pie tins; sides should reach the outermost part of the lip on the tin.
15. Fill large shell ¾ full with filling or scoop ½ cup chocolate mud batter into each mini shell.
16. Bake approximately 40 to 45 minutes for a large pie or 15 minutes for mini pies.
17. Cool to room temperature. Add about 1 tablespoon coffee ganache into centers of pie slices (or mini pies) before serving.