Mini Mississippi Mud Pies

Hi friends! I’m still making my way through making one recipe from each of my 50+ cookbooks and last weekend, I got the chance to make THREE new recipes! I invited my adorable boyfriend, my little sister and her wife over for a game night and three-course meal, homemade from my kitchen! Long story short, we ended the night at Little Big Burger to get an order of truffle fries, so note to self: make more food when people come over, and maybe test the recipes first if they are brand new to me xp

Appetizer – Strawberry Caprese Kebabs from Forest Feast Gatherings
Main Course – Crispy Chicken Schnitzel from Skinny Taste One & Done with roasted bell peppers and broccoli
Dessert – Mississippi Mud Pies from Mini Pies by Love Food

Check out how to make the Mississippi Mud Pies, and read to the bottom for all my hopelessly hilarious fails at trying to make these little cuties…

I’m sorry – I really am – but I have to remove this book, Mini Pies, from my collection. I have tried a couple different recipes out of this book and they mainly cause frustration and disappointment. I know, I know, how can pies make one so sad? Well my friend, these are mini pies. I have small hands, but I do not have mini fairy hands, nor a YouTube channel dedicated to tiny cooking, so I’ll pass and just watch Tiny Kitchen make tiny pies for entertainment lol. Plus, it could just be my lack of skills, but the pie crusts I make from this particular cookbook don’t taste good. And the pumpkin pasties I made from the Harry Potter cookbook turned out to be like one of the best pie crusts I’ve ever tasted, so I know I have the ability deep within me to create yummy pie crusts. Goodbye Mini Pies book… hopefully somebody else will have better luck with you! :p

Mississippi Mud Pies from Mini Pies by Love Food
Makes 6 muffin-size pies or 12 small cupcake size pies


– heaping 2 3/4 cups all-purpose flour (I used Bob’s Redmill Gluten Free 1-to-1)
– 1/4 cup superfine sugar, optional (see note below)
– 6 Tbsp unsalted butter, chilled and diced
– 6 Tbsp vegetable shortening, chilled and diced
– 4 to 6 Tbsp cold water

– some flour, for dusting
– 3.5 oz (100 g) semisweet chocolate, coarsely chopped
– 1/4 cup powdered sugar
– 1/2 cup lowfat [or nut] milk
– 1 egg
– 1 cup heavy cream
– 1 tsp vanilla extract
– white and semisweet chocolate curls/shavings to decorate


– Put the flour, sugar, butter and shortening in a food processor and pulse until it resembles breadcrumbs.
– Gradually add the water, 1 Tbsp at a time, until everything comes together in a ball.
– Wrap the dough ball in plastic wrap or a plastic baggie and chill in the fridge for ~ 15 minutes.
– Knead the dough lightly on a flour-dusted surface.
– Roll out the dough thinly.
– Use a cookie cutter or anything circular to stamp out 4-inch diameter circles for 12 mini pies.
– Lightly grease your muffin or cupcake tin pan. Press each dough circle into the prepared pan. Prick the bottom of each with a fork. Chill in the fridge for ~ 15 minutes.
– Preheat the oven to 375 F.
– Line the inside of all the pie crusts with parchment paper then pie weights. Bake for ~ 10 minutes. Remove the parchment paper & weights, and bake for another ~ 2 to 3 minutes, until crisp and dry.
– Melt the semisweet chocolate in a double boiler.
– Beat 2 Tbsp of the powdered sugar, the milk and the egg in a bowl.
– Gradually stir the sugar/milk/egg mixture into the melted chocolate.
– Pour the Mississippi mud filling into the baked pie crusts and let stand to cool.
– Refrigerate the pies for 2 hours, or until the filling is set.
– Whip the heavy cream with the remaining powdered sugar and vanilla until it forms soft folds.
– Loosen the mini pies from the pan. Spoon over the whipped cream and decorate with the chocolate curls.

Thing that I learned from my #FAILS and what not to do (PLEASE LEARN FROM MY MISTAKES… I’m talking to you but mostly to myself.)
And please let me know if you do try making these, if they turn out better than mine (I hope they do!!)

1. The superfine sugar in the pastry dough, according to the cookbook, is optional. So I left it out, because I didn’t want to buy superfine sugar just for this one recipe. Do NOT make my mistake because the dough literally tasted like cardboard. Like cold, hard cardboard. We literally ended up eating the mud pie filling with spoons and leaving the crusts on the platter. We even used the cardboard bowls as the punishment that the loser had to eat at the end of one of our card games… At least I provided entertainment? lol

2. I just used more butter, instead of using the vegetable shortening, due to the same reasoning as #1. I don’t know if it made a difference. According to Better Homes and Gardens, butter and vegetable shortening can be used interchangeably in baking recipes, but they may yield slightly different results. Shortening is 100% fat, while butter is about 85% fat and 15% water. In pie crust, substituting butter for vegetable shortening will make the pie crust less flaky. But I think because the pie crust was refrigerated (aka put in the freezer because come on, who has the patience?) that caused it to become really hard. I don’t think subbing different fats could help the sad, unlovable, inedible crusts here.

3. When I was making the pie crust, it was so dry. I probably added like 8 Tbsp of water before it sort of came together. But I had to put it in three little balls, instead of one big ball, when it went in the fridge, because it kept falling apart like a big dust ball! I guess I should have kept adding water, since the dough was legit as if I was trying to make a snowball out of sand… ok, it wasn’t that bad, but it was frustrating. There may have been some cuss words uttered lol. I didn’t want to add too much water, because that can make the pie crust hard. It’s a lose-lose, I guess, unless anyone has any advice/tips/condolences?

4. I heated my chocolate chips in the microwave. The mud pie filling tasted pretty good, so I think that was an okay decision. One less dish to clean lol.

5. I was VERY concerned that I made a massive fail when I made the pie filling. It literally looked like dark chocolate milk. I was like, how in the world is this watery mixture ever going to become the creamy thick magic that is Mississippi mud pie? But, it worked. A few hours in the freezer does wonders. Then again, maybe a trip in the freezer instead of the fridge is what caused the pie crusts to turn into jawbreakers.

6. Confession: I probably over-whipped the whipped cream a bit. I’ll admit it. But it was still delicious and we ate the leftover whipped cream from the bowl at the table with spoons like little kids.

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