Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Mississippi Mud Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yossy Arefi Servings: 8 Three kinds of chocolate go into this rendition of the iconic Mississippi dessert -- chocolate wafer cookies, cocoa powder, and milk chocolate. Martha made this recipe on episode 707 of Martha Bakes. Ingredients 25 chocolate wafer cookies (about half a 9-ounce package) ½ cup pecan halves, toasted 4 tablespoons unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces ⅔ cup sugar, plus 1 teaspoon ⅓ cup unsweetened cocoa powder ¼ cup cornstarch ¼ teaspoon kosher salt 2 ½ cups milk 4 large egg yolks 2 teaspoons pure vanilla extract 3 ounces milk chocolate, finely chopped 1 cup heavy cream Directions Preheat the oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch springform pan; press into bottom and up the sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool. Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. Whisk together milk and yolks. While whisking, slowly add to pot, being sure to incorporate the cornstarch. Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; stir in 1 teaspoon vanilla, remaining 2 tablespoons cold butter, and milk chocolate until melted; immediately pour through sieve into bowl. Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla until soft peaks form. Dollop or spread whipped cream over pudding before serving. Rate it Print