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  • Writer's pictureL K

Muffin Bottom Pie 7.12 To Whom it May Concern

Updated: Jun 6

“Yeah, so it's not weird. What did you do with the muffin bottoms?” “I made a muffin-bottom pie. It's actually pretty good. I'm thinking about patenting it.” “Mmm, muffin-bottom pie, sounds dirty.”


For the chocolate muffins:

  • ¾ cup granulated sugar

  • ¾ cup sour cream

  • 2 large eggs

  • 1 cup whole milk

  • 2 tsp vanilla extract

  • 2 cups all-purpose flour

  • ⅔ cup dark chocolate cocoa powder

  • 1 ½ tsp baking powder

  • ½ tsp salt

  • 2 cups semi-sweet chocolate chips

For the pie crust:

  • 12 muffin bottoms

  • ¼ cup melted butter

For the pie filling:

  • 1 packet of unflavored powdered gelatin

  • 1 ½ tbsp water

  • 1 cup whole milk

  • 2 packages of chocolate pudding mix

  • 1 8 oz tub cool whip

For assembly:

  • Whipped cream

  • Chocolate chips


For the muffins:

  1. Preheat oven to 375 degrees F.

  2. Combine the sugar, sour cream, eggs, milk, and vanilla extract and mix until smooth and creamy.

  3. Sift in the flour, cocoa powder, baking powder, and salt. Mix until well-combined.

  4. Fold in the chocolate chips.

  5. Grease and line the wells of a twelve-well muffin tin. Pour the batter into each well and fill to the top.

  6. Bake at 375 F for 25-30 minutes or until an inserted toothpick comes out clean.

For the crust:

  1. Cool muffins for about 10 minutes before removing from muffin liners.

  2. Cut or break off the muffin tops and add the muffin bottoms to a food processor.

  3. Add the butter then pulse until an almost dough-like consistency is formed.

  4. Grease a pie pan and transfer the crust dough to the bottom of the pan. Using the bottom of a measuring cup, level out the crust and press to the edges.

  5. Bake at 375 for about 10-15 minutes or until the crust is firm.

  6. Allow to cool completely.

For the pie filling:

  1. Add the gelatin and the water to a small bowl and stir just until combined. Let it sit for 10 minutes.

  2. Add the milk to a small saucepan and place over medium heat. Allow to reach a simmer, then stir in the gelatin until fully combined. Remove the milk from the heat and let it cool for about 8 minutes.

  3. Pour the milk to a large mixing bowl then add the chocolate pudding mix and the cool whip. Carefully mix until just combined. Allow to set in the fridge for 30 minutes.

  4. Spread the pie filling onto the crust, using a spatula to spread evenly. Chill in the fridge for at least 4 hours or until fully set.

  5. Top the pie with whipped cream and chocolate chips.

This dish is probably one of my most requested dishes since I started this project, probably right after the Johnny Machete and the salmon puffs. I’m glad we have finally reached this episode, so I can share how I made muffin-bottom pie. I decided to use the muffin bottoms to form a crust like you would make a cookie crumb crust. It was very chocolaty and rich, but definitely delicious. Thank you, Sookie, for inventing this incredible dessert!

Happy cooking from the Hollow!

If you missed what I made last episode, catch up here!

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