Oakland chef Matt Horn of Matty’s, Kowbird and the sadly departed Horn Barbecue fame has a new cookbook coming out, “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” (Quarto Publishing Group, $25), just in time for the Memorial holiday weekend — May 28. And what better dessert to pair with summer grilling and holiday feasting fare than a classic Mississippi Mud Pie?
“Decadent layers of chocolate, gooey goodness and a crumbly crust combine to create a dessert that’s pure nostalgia,” Horn says in his new cookbook. “It’s a slice of Mississippi life, and every bite is a reminder of Southern charm and good living.”
The bonus: 10 minutes prep plus four hours chilling time yield a crowd-pleasing dessert.
Mississippi Mud Pie
Serves 12
INGREDIENTS
1 (9.5-ounce) package chocolate sandwich cookies, crushed
8 tablespoons (1 stick) unsalted butter, melted
½ gallon chocolate ice cream, at room temperature
1 (16-ounce) jar hot fudge sauce
1 cup chopped pecans
Whipped cream, for topping
DIRECTIONS
In a medium bowl, stir 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 crust.
Warm the fudge sauce slightly in the microwave on high power in 30-second increments, until it is pourable and spread it over the ice cream. Sprinkle with the pecans.
Freeze the pie for about 4 hours until firm.
Top with whipped cream to serve. Cover and freeze leftovers for up to 5 days.
— Recipes from KOWBIRD by Matt Horn. Copyright 2024 Quarto Publishing Group USA. Used by permission.
