Oscars Party: "Django Unchained" Inspired Mini Mississippi Mud Pies with Bourbon Whipped Cream

"Django. The D is Silent."

Leonardo Di Caprio's portrayal of the Mississippi plantation owner Calvin Candie in Quentin Tarantino's Oscars nominated film Django Unchained is repulsive mixed in with a bit of charisma, violent mixed in with southern politeness, and outright brilliant. I know I would be too scared to serve him anything, but being from Mississippi I hope he would appreciate these mini mud pies. They are great for serving at parties, because they are individually portioned. You can just keep them in the fridge, and serve them whenever a guest wants dessert.



(First the crust is baked...)

(Then topped with the pudding...)

(Finished with the whipped cream and chocolate sprinkles)

Mini Mississippi Mud Pies

Adapted from Baked Explorations by Matt Lewis

Ingredients:

For the Graham Cracker Crust

9 graham crackers (about 1 1/2 cups)
3 tablespoons sugar
6 tablespoons unsalted butter, melted

For the Chocolate Graham Cracker Crust

9 chocolate graham crackers
2 tablespoons sugar
6 tablespoons unsalted butter, melted

For the Chocolate Pudding

3/4 cup sugar
1/2 cup dark unsweetened good-quality cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces good-quality dark chocolate (60 to 70 percent)

For the Whipped Cream

1 cup heavy cream
2 teaspoons powdered sugar
1 tablespoon Bourbon

Optional Topping

Chocolate sprinkles

Directions:

Make the Cookie Crust:

The instructions below are for two pies with chocolate graham cracker crusts, and two pies with graham cracker crusts. If you want to simplify and just make with one flavor, just double the appropriate recipe.

Preheat oven to 300 degrees. Place 4 mini springform pan (4 1/2") or 4 mini ramekins (6 oz) on a baking sheet (Or you can use two of each like I did).

For the graham cracker crusts, pulse the graham crackers and the sugar in the food processor until they are very fine. Transfer to a bowl, and drizzle the melted butter on top. Stir with a spatula until all the crumbs are coated.

For the chocolate graham cracker crusts, pulse the chocolate graham crackers and the sugar in the food processor until they are very fine. Transfer to a bowl, and drizzle the melted butter on top. Stir with a spatula until all the crumbs are coated.

Transfer the crumb mixtures into the prepared springform pans or mini ramekins. Make sure you go up the sides of the pan as well, leaving only about 1/2 inch border. Press down with your fingers. Place in the oven and bake for 12-15 minutes until the crust is firm. Place on a wire rack to cool.

Make the Chocolate Pudding:

Place the room temperature butter, vanilla, and chocolate in a large bowl. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add the egg yolks, and as you are stirring slowly pour in the milk. Make sure you are whisking constantly and the milk is combined. Turn on the heat to medium, and bring it to a boil. Turn down the heat, and cook it for 5 minutes until the mixture thickens a little. Transfer to the bowl with the butter mixture, and whisk until combined. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to the refrigerator until chilled, at least 3 hours.

If you are using springform pans, unmold from the pan very carefully and place onto a plate. If you are using ramekins, omit this step as you will be serving them as is. Stir pudding to loosen and pour on top of the pans, and try to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.
 
Prepare the Whipped Cream Topping:

Chill the bowl and whisk of an electric stand mixer in the freezer for a few minutes. Put all of the ingredients in the bowl, stir to combine, and place in the refrigerator for 15 minutes. Remove and beat at medium-high heat until stiff peaks form. Make sure you don't over beat, or it will turn into butter. Place or pipe on top of the pudding, as much as you like.

Decorate with chocolate sprinkles.