Mississippi mud pie - recipe
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Prepare
-
Serves
8 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 225 g Plain white flour
- 25 g Cocoa powder
- 150 g Butter (unsalted)
- 25 g Unrefined golden caster sugar
- 2 tbsp Water
For the filling
- 175 g Butter (unsalted)
- 4 Egg(s) (free range) lightly beaten
- 4 tbsp Cocoa powder
- 175 g Unrefined dark muscovado sugar
- 175 g Dark chocolate 70% cocoa solids, melted
- 2 tsp Coffee granules
- 300 ml Double cream whipped
For the topping
- 300 ml Double cream whipped
- 50 g Dark chocolate 70% cocoa solids, grated
Find similar in:
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1
For the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
For this step you'll need:
- 225g Plain white flour
- 25g Cocoa powder
- 150g Butter (unsalted)
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2
Stir in the sugar and enough water to form a soft dough.
For this step you'll need:
- 25g Unrefined golden caster sugar
- 2 tbsp Water
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3
Wrap the dough in clingfilm and chill for 15 minutes.
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4
Heat the oven to 190°C (375°F, gas mark 5). Grease a 23 cm/9″springform flan tin.
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5
Line the tin with the dough, pressing it into the base and sides. Line the dough with baking paper and baking beans. Bake ‘blind’ for 15 minutes.
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6
Remove the beans and paper and cook for a further 10 minutes until crisp. Reduce the oven temperature to 160°C (325°F, gas mark 3).
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7
For the filling, beat the butter and sugar in a mixing bowl and gradually beat in the eggs and cocoa powder.
For this step you'll need:
- 175g Butter (unsalted)
- 175g Unrefined dark muscovado sugar
- 4 Egg(s) (free range) lightly beaten
- 4 tbsp Cocoa powder
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8
Beat in the melted chocolate and coffee, followed by the cream. Pour the mixture into the pastry case and bake for 30-40 minutes until set.
For this step you'll need:
- 175g Dark chocolate 70% cocoa solids, grated
- 2tsp Coffee granules
- 300ml Double cream whipped
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9
Cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
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10
For the topping, whisk the cream until thick and spread over the top of the pie. Sprinkle with grated chocolate and chill until ready to serve.
For this step you'll need:
- 300ml Double cream whipped
- 50g Dark chocolate 70% cocoa solids, grated