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About the bake
The term Mud pie may suggest something you would whip up in your garden as a child but the reality is actually a thing of beauty. Listen up chocolate lovers, this traditional American style recipe has triple layers of chocolate from its buttery pastry base through to its creamy, cookie dusted topping. Now the filling is pure magic. Velvety, silky chocolate ganache with just a hint of coffee. We can guarantee one taste of this mud pie recipe will leave you pining for seconds. This pud really puts the mmmmm in Mississippi Mud Pie.
Method
Step 1:
For the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
Step 2:
Stir in the sugar and enough water to form a soft dough.
Step 3:
Wrap the dough in clingfilm and chill for 15 minutes.
Step 4:
Heat the oven to 190°C (375°F, gas mark 5). Grease a 23 cm/9"springform flan tin.
Step 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.
Step 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).
Step 7:
For the filling, beat the butter and sugar in a mixing bowl and gradually beat in the eggs and cocoa powder.
Step 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.
Step 9:
Cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
Step 10:
For the topping, whisk the cream until thick and spread over the top of the pie. Sprinkle with the broken cookie crumbs and chill until ready to serve.
Ingredients
For the pastry
- 225g Allinson's Plain White Flour
- 25g Cocoa powder
- 150g Butter (unsalted)
- 25g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Water
- 225g Allinson's Plain White Flour
For the filling
- 175g Butter (unsalted)
- 4 Egg(s) (free range) (lightly beaten)
- 4 tbsp Cocoa powder
- 175g Billington's Unrefined Dark Muscovado Sugar
- 175g Dark chocolate (70% cocoa solids, melted)
- 2 tsp Coffee granules
- 300ml Double cream (whipped)
For the topping
- 300ml Double cream (whipped)
- 12 Chocolate cookies (crumbled)
Utensils
- Sieve
- Mixing bowl
- Clingfilm
- 23cm springform flan tin
- Baking paper
- Baking beans
- Cooling rack
- Whisk
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the pastry
- 225g Allinson's Plain White Flour
- 25g Cocoa powder
- 150g Butter (unsalted)
- 25g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Water
- 225g Allinson's Plain White Flour
For the filling
- 175g Butter (unsalted)
- 4 Egg(s) (free range) (lightly beaten)
- 4 tbsp Cocoa powder
- 175g Billington's Unrefined Dark Muscovado Sugar
- 175g Dark chocolate (70% cocoa solids, melted)
- 2 tsp Coffee granules
- 300ml Double cream (whipped)
For the topping
- 300ml Double cream (whipped)
- 12 Chocolate cookies (crumbled)
Utensils
- Sieve
- Mixing bowl
- Clingfilm
- 23cm springform flan tin
- Baking paper
- Baking beans
- Cooling rack
- Whisk