Bear River Mud Pie is Utah's version of Mississippi Mud Pie. Rich dark chocolaty ooey gooey layered pie named after the dark rich mud of the Mississippi and Bear Rivers. There are many versions of Mississippi Mud Pie, but none will compare to the Bear River Pie!
Watch Becky make the recipe Studio 5
Yields: 8-12 slices
¾ cup Dutch processed cocoa, divided
1 ¾ cups sugar, divided
1 ⅓ cups dry pie crust mix
¼ cup cold water
3 tablespoons flour
3 tablespoons light corn syrup
1 teaspoon vanilla
¼ cup real butter, melted
½ cup chocolate hazelnut spread (like Nutella)
1 ½ cups heavy whipping cream, or vanilla ice cream
Preheat oven to 350 degrees.
Whisk together ¼-cup cocoa powder, ¼-cup sugar, and the pie crust mix. Add cold water and stir until pastry forms a ball. Flatten ball into a round and roll out on a lightly floured surface into circle 1 ½-inches larger than a 9-inch pie plate turned upside down. Transfer dough into 9-inch pie plate, pressing into bottom and fluting the edge; set aside.
Whisk together ½-cup cocoa powder, 1 ½-cups sugar and flour. Beat in corn syrup, eggs and vanilla.
Melt butter and stir in hazelnut spread. Stir butter/hazelnut into sugar and egg mixture until well mixed. Pour batter into prepared pie shell. Bake 40-45 minutes or until top is dry and crusty looking and an instant read thermometer inserted in center reaches 160 degrees. Cool completely.
Whip Cream (with a little powdered sugar) until stiff peak form. Serve pie with a dollop whipped cream, or substitute vanilla ice cream