Mississippi Mud Pie has always held a special place in my heart. I remember my first attempt at making it for a summer picnic. It was a sweltering day, and as I layered the rich chocolate and fluffy meringue, I envisioned the smiles it would bring to my friends’ faces. However, I wanted to create a version that not only satisfied the sweet tooth but also packed a nutritional punch. With this recipe, you can enjoy the indulgence of a classic Mississippi Mud Pie while nurturing your body with wholesome ingredients.
Ingredients
For the crust:
– 1 cup almond flour
– 1/4 cup cocoa powder
– 1/4 cup coconut oil, melted
– 3 tablespoons maple syrup
– 1/4 teaspoon sea salt
For the chocolate filling:
– 1 cup dark chocolate chips (70% cocoa or higher)
– 1/2 cup coconut milk (canned for richness)
– 2 tablespoons honey or agave syrup
– 1 teaspoon vanilla extract
– 1/4 cup chia seeds, soaked in 1/2 cup water for 15 minutes
For the meringue topping:
– 3 egg whites
– 1/4 teaspoon cream of tartar
– 1/4 cup coconut sugar
– 1 teaspoon vanilla extract
For garnish:
– Dark chocolate shavings
– Fresh berries (optional)
Instructions
Start by preheating your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, cocoa powder, melted coconut oil, maple syrup, and sea salt. Stir until a thick dough forms. Press this mixture into the bottom of a 9-inch pie pan evenly, making sure to create a slight edge around the sides.
Bake the crust in the preheated oven for 10-12 minutes, or until set. Remove from the oven and allow it to cool completely.
While the crust cools, prepare the chocolate filling. In a small saucepan over low heat, melt the dark chocolate chips with the coconut milk, stirring until smooth. Remove from heat and stir in the honey and vanilla extract.
Add the soaked chia seeds to the chocolate mixture and mix well. Pour this luscious filling into the cooled crust, spreading it evenly. Place the pie in the refrigerator to set while you prepare the meringue.
For the meringue, use a clean mixing bowl and beat the egg whites with a hand mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the coconut sugar, one tablespoon at a time, beating until stiff peaks form. Finally, mix in the vanilla extract.
Remove the pie from the fridge and spread the meringue over the chocolate filling, creating peaks and swirls for an eye-catching presentation.
Return the pie to the oven and bake at 350°F (175°C) for an additional 10-15 minutes, or until the meringue is lightly golden.
Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving.
When ready to serve, garnish with dark chocolate shavings and fresh berries for an extra burst of flavor.
This healthier Mississippi Mud Pie not only satisfies your chocolate cravings but also incorporates the nutritional benefits of chia seeds, almond flour, and dark chocolate. Enjoy a slice and indulge in the delightful memories it brings along with every bite!