This was my second try at a Mississippi Mud Pie. The first time I went all out and purchased high quality chocolate for the filling and decoration, however that puts a pie at about $15, which seems pretty steep for something homemade. Fortunately I didn't notice the difference when I used regular Hershey's chocolate chips. My only complaint was for the topping. My recipe book says to "soften the chocolate with your hands and create long curls by drawing a vegetable peeler across the edge". When I used a higher quality chocolate the curls turned out fine- room for improvement in my technique, but definitely passable. When I used a Hershey's bar it was just a mess. The chocolate was way too soft even without trying to soften it and it kept breaking apart into the scored squares.
My crust pulled in again, which was frustrating because I was very careful not to stretch it. For the design around the crust I used an apple corer/slicer to cut triangles out of the left over crust and pasted them on with water. I liked the effect, but it would have looked nicer flat as it should have been.
Overall I really like the recipe. The crust was nice and flaky and I forced myself to let it chill long enough so it was easy to use too. I'm not sure I really enjoy using shortening instead of butter, but in my limited experience, it does seem to be a better texture more consistently.
For anyone who is curious, I looked up the difference between a Mississippi Mud Pie and a French Silk Pie, since they both have a rich chocolate base covered by whipped cream and more chocolate. Essentially, in a French Silk Pie, the chocolate layer is "lighter", more like mousse or whipped cream. The chocolate layer in a Mississippi Mud Pie is dense like fudge. In any case, I'm sure either would be enough to send a healthy person into a diabetic coma after more than just a piece.
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