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Mississippi Mud Pie

Mississippi Mud Pie

Recipe Submitted By: bakingmad

This Mississippi Mud Pie is a classic American Dessert. Why not try it for a dinner party dessert or post Summer BBQ treat.

Preparation Time	1 hour 05 minutes
Baking Time	35 minutes
Portions	1 Pie
Skill Level	Medium
Average Rating

Mississippi Mud Pie Ingredients

225 grams	Plain White Flour (Allinson Nature Friendly)
25 grams	Cocoa Powder
150 grams	Butter
25 grams	Golden Caster Sugar (Billington's)
2 tbsp	Water

Additional Ingredients

For the filling:

175 grams	Butter
4	Free Range Eggs (Happy Eggs) lightly beaten
4 tbsp	Cocoa Powder
175 grams	Fairtrade Dark Brown Soft Sugar (Billington's)
175 grams	Plain Chocolate 70% cocoa solids; melted
2 tsp	coffee granules
300 ml	Cream whipped

Further Additional Ingredients

For the topping:

300 ml	Double Cream
50 grams	Plain Chocolate 70% cocoa solids

This recipe uses

How to make Mississippi Mud Pie

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

For the pastry: sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and enough water to form a soft dough.
Wrap the dough in clingfilm and chill for 15 minutes.
Heat the oven to 190C,375F, gas 5. Grease a 23 cm|9\"springform flan tin.
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. Remove the beans and paper and cook for a further 10 minutes until crisp. Reduce the oven temperature to 160C,325F, gas 3.
For the filling: beat the butter and sugar in a mixing bowl and gradually beat in the eggs and cocoa powder. Beat in the chocolate and coffee, followed by the cream. Pour the mixture into the pastry case and bake for 30-40 minutes until set. Cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
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.

Reviews

Read all reviews (1) | Average rating: 4 stars

"Let me begin by saying a 23" flan tin is not big enough, it will spill. Use a springform tin like it says. Secondly where it say 300ml cream whipped, I used whipped cream. Thirdly, when making the pastry, I found that it did not need the water and don't try to roll it. Flatten as much as possible then, mould to your tin. I found this fun to make and the results were great. Melt in your mouth pastry and a filling that was just cooked but needed to be just so. It looked slightly undercooked but, in my view, that made the pie! Gorgeous!!"

15-07-2011 | Author: pastypete | 4 stars