Real Recipes From Real Home Cooks ®

mississippi quantum pie - fallout vault

Recipe by
Kim Biegacki
Youngstown, OH

Oh my a neon blue quantum pie!!! But, let me say is packed full of flavor with an Oreo & walnut crust, decadent chocolate pudding center with a citrus neon blue whipped topping that we added a few crumbles to to the top. This is another recipe from the Fallout Cookbook that my nephew Rhyan wanted to make and I'm so glad we did. It's one of the best chocolate pies I've ever made or eaten. We plan on making this one several times over the summer. It is labor intensive but well worth the time and will enjoy it and your kids and grand kids will love it too.

yield 8 slices
prep time 1 Hr 30 Min
cook time 30 Min
method Stove Top

Ingredients For mississippi quantum pie - fallout vault

  • 1 1/2 pkg
    oreo cookies, crushed
  • 2/3 c
    walnuts, chopped
  • 6 Tbsp
    unsalted butter, melted
  • 2/3 c
    heavy cream
  • 5 lg
    egg yolks
  • 1 c
    sugar, granulated (divided)
  • 1/3 c
  • 2 1/2 c
  • 3/4 c
    cocoa powder
  • 1 tsp
  • 3/4 c
    semi sweet chocolate chips
  • 4 Tbsp
    unsalted butter
  • 1 3/4 tsp
    vanilla extract
  • 1 1/2 c
    heavy whipping cream
  • 1/2 tsp
    lemon extract
  • 1/2 tsp
    orange extract
  • 10
    drops neon blue food coloring
  • 3 Tbsp
    confectioners' sugar

How To Make mississippi quantum pie - fallout vault

  • 1
    TO MAKE THE CRUST: Preheat oven to 375 degrees. Spray a 9-inch springform pan with a non-stick baking spray. Use a food processor to chop up the cookies & walnuts. Make sure they are chopped to a fine crumble. Add your butter 5 melted tbsp's into the processor and make sure it is well combined with the cookie mixture.
  • 2
    Pour the mixture into the springform pan using your fingers. Press up the sides and on the bottom of the pan. Even it out as a thin layer for the crust. Bake for 10 minutes and set aside.
  • 3
    In a medium bowl, combine heavy cream, egg yolks, 1/4 cup of sugar and cornstarch. Stir together and then set aside.
  • 4
    In a medium saucepan, whisk together milk & remaining 3/4 cup sugar, cocoa powder and salt over medium-high heat. Once the cocoa has dissolved add the chocolate chips. Keep stirring over heat till chips are melted but do not let it boil. Continue whisking till melted and to keep from sticking to pan. Remove from heat.
  • 5
    Scoop 1/2 cup of the heated mixture into the bowl with the egg yolks whisking continually and drizzling it into the bowl while your whisking. Then, add another 1/2 cup of the hot mixture while whisking thoroughly again. Then take the egg mixture and whisk into the chocolate mixture in sauce pan while still on the heat. Keep whisking till it thickens up. Remove from heat and whisk in the butter and vanilla. Pour it into the crust and let cool for about 1/2 an hour. Cover with plastic wrap. Refrigerate overnight or for several hours.
  • 6
    TO MAKE THE QUANTUM WHIPPED CREAM: Place all the ingredients for whipped cream into bowl. Whip with a hand mixer or any other type of gadget you may have to make whipped topping. Beat till stiff peaks form & use a spatula to blend all topping together. Remove pie from refrigerator and the plastic wrap & add your neon blue whipped topping to your pie. We thought it could use a double dose of the topping so we made another's delicious so why not?! (This is my oldest nephew Rhyan....thought I would add a pic of him).