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Mississippi Mud Pie Recipe

Mississippi Mud Pie Recipe

Serves: to serve 6 - 8

Prep Time: 45 Minutes

Cook Time: 50 Minutes

Ready In: 1 hr 35 mins

ingredients
FOR THE BASE

10½ oz - bourbon biscuits (or Oreo cookies)

2½ oz - butter

FOR THE FILLING

3 oz - dark chocolate, minimum 70% cocoa solids

3 oz - butter

2 - eggs

2 oz - light muscovado sugar (a.k.a. Barbados or moist sugar)

3½ fl oz - double cream (heavy cream)

1½ teaspoons - vanilla extract

FOR THE FUDGE SAUCE

5½ oz - dark chocolate, minimum 70% cocoa solids

5½ oz - double cream (heavy cream) (plus extra to serve)

3 small pinches - golden syrup

6 oz - icing sugar (a.k.a. powdered or confectioners' sugar)

directions
  1. Crumble and crush the biscuits into very small pieces. Melt the butter in a small pan or microwave. Mix the biscuit pieces and melted butter together in a bowl, then press this mixture into the base and up the sides of a 9" (23cm) loose base cake tin (a Springform cake tin is ideal). Chill in the fridge for 10 minutes.
  2. Break the chocolate into small pieces then melt in a bowl set over a pan of nearly simmering water. Gently and constantly stir the chocolate while keeping the water just below simmering (don't let the bottom of the bowl rest on the bottom of the pan or it will get too hot and the chocolate will separate into liquid cocoa butter and clumps of cocoa powder). Once melted, add the butter and allow to melt, stirring into the chocolate.
  3. Meanwhile, whisk the eggs and sugar together in a bowl for about 5 minutes, or until thick and creamy. Fold in the double cream (heavy cream), the vanilla extract and the melted chocolate mixture and pour into the chilled tin on top of the biscuit base.
  4. Bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
  5. Meanwhile, for the fudge sauce, sieve (strainer) the icing sugar (powdered sugar or confectioners' sugar) and break the chocolate into small pieces. Add the icing sugar and chocolate to the cream and golden syrup in a saucepan. Heat over a medium heat, stirring regularly until the mixture is smooth and glossy (do not allow to boil). Set aside to cool for 5 minutes.
  6. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with lashing of double cream (heavy cream) and a trip to the health spa afterwards!