Introduction: Garden Mud Pie Cups
Pi(e) day is just around the corner, and what better way to celebrate than with an upgraded version of mud pie? The first day of spring is not far away (March 20), and it reminds me of the melting snow, oodles of mud everywhere, and tender shoots of plants that all tell of warmer seasons ahead. Now, all of these spring memories have been implemented into a simple and delicious dessert you absolutely have to try this spring!
The idea for this dessert actually developed from something I saw when shopping a few days ago. I was loitering around a candy booth, admiring all the colorful candy, when something caught my attention. Stones. . . . Wait! Why would you sell stones when you sell candy? Chocolate, the smiling girl said. It was chocolate that was shaped and painted as stones. When I was brainstorming for an innovative pie idea, I thought of those chocolate stones and wanted to make “stone pie.” However, the mall was way too far away to go buy chocolate stones, and as I was attempting to make my own chocolate stones, I ended up making mud instead. The result? These Mud Pie Trifles, with layers of the ground visible through the glass sides, well drained by underground rocks and sand. (Do you remember those “slices of ground” from geography?)
And honestly, I think this vibrant dessert is more befitting for spring than a dead stone pie. Don’t you think so too?
NOTE: I made this dessert vegan but included options for non-vegans.
Step 1: Mud
1/2 c. chocolate chips
1 Tbsp. coconut cream or dairy cream
1. Melt the chocolate and cream in a water bath. A slight chunkiness is ok.
2. Spread the chocolate in a thin layer on parchment paper and refrigerate till hardened.
3. Chop roughly.
INFO: The cream makes the chocolate soft enough to stick into heavy "mud cakes" when chopped. (Ever tried being in the garden when it has just rained?)
Step 2: Pudding
2 c. soymilk or almond milk or dairy milk
4 Tbsp. corn starch
1/2 c. coconut milk or light cream
2 tsp. cocoa powder
1/2 tsp. alcohol-free vanilla extract
2 Tbsp. smooth peanut butter
4 Tbsp. sugar, divided
1. Cook the milk and corn starch while whisking till thickened. Add the coconut milk.
2. Divide the pudding into three equal portions. Add cocoa and 2 Tbsp. sugar to one, vanilla and 1 Tbsp. sugar to the second, and peanut butter and 1 Tbsp. sugar to the third.
Step 3: Trifle
8 oatmeal cookies or other cookies, crumbled (these are the cookies I used)
1. Layer the ingredients in serving glasses as follows: Crumbled cookies, pudding flavors, crumbled cookies, and mud. Top with mint.
2. Refrigerate at least 1 hr. before serving (see note below).
NOTE: If you prefer firm pudding, use the pudding when freshly made and refrigerate the trifle 3 hr. or overnight (cookies may become soft) before serving; if you prefer creamy pudding, refrigerate the trifle only 1 hr. before serving or refrigerate the pudding separately overnight and whip it well before using it for the trifle.
Step 4: Enjoy!
This vibrant garden mud pie trifle brings a whiff of spring to your table and entices you to dig through its soft mud and creamy ground layers all the way down to the rocks that drain away the ground water. A welcome upgrade of the traditional mud pie.
Please let me know if plan to make this vibrant dessert for pie day! Don't forget to share photos in the comments!
For the printable recipe, see Garden Mud Pie Cups.
You might also like to follow me on my blog Creative Vegan Cooking for more recipes like this.
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