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Bear River Mud Pie

By Becky Low
This recipe is a twist on the classic Mississippi Mud Pie.

Becky Low shares how she makes a Utah inspired Bear River Mud Pie.


Bear River Mud Pie


  • 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
  • 4 eggs
  • 1 teaspoon vanilla
  • ¼ cup real butter, melted
  • ½ cup chocolate hazelnut spread (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 peaks form. Serve pie with a dollop whipped cream, or substitute vanilla ice cream.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook For nutrition research go to

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