Mississippi Mud Pie is just one of the dessert recipes in Matt Horn’s cookbook, Kowbird: Amazing Chicken Recipes, which will be released May 28th. (Quarto Publishing)
Oakland chef Matt Horn of Matty’s, Kowbird, and the late Horn Barbecue releases new cookbook, Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen (Quarto Publishing Group, $25) . A memorable holiday weekend — May 28th. What better dessert to pair with your summer grill or holiday feast than the classic Mississippi Mud Pie?
“The decadent chocolate layers, gooey goodness, and crumbly crust combine to create a purely nostalgic dessert,” Horn says in her new cookbook. “It’s a part of Mississippi life, and every bite is a reminder of Southern charm and the good life.”
Bonus: 10 minutes of prep and 4 hours of chilling for a crowd-pleasing dessert.
mississippi mud pie
Serves 12 people
material
1 package (9.5 oz) chocolate sandwich cookies, crushed
8 tablespoons (1 stick) unsalted butter, melted
1/2 gallon chocolate ice cream (room temperature)
1 jar (16 oz) hot fudge sauce
1 cup chopped pecans
Whipped cream (for topping)
direction
In a medium bowl, mix 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 dough.
Warm the fudge sauce in the microwave on high power in 30 second increments to make it pourable and spread over the ice cream. Sprinkle with pecans.
Freeze pie until firm, about 4 hours.
Top with whipped cream and enjoy. Leftovers can be covered and frozen for up to 5 days.
— KOWBIRD recipe by Matt Horn. Copyright 2024 Quarto Publishing Group USA. Used with permission.
