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Save to my recipesMississippi 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 |
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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 |  |
Additional Ingredients
For the filling:
| 175 grams | Butter | |
| 4 | Free Range Eggs lightly beaten |  |
| 4 tbsp | Cocoa Powder | |
| 175 grams | Dark Muscovado Sugar (Billington's) |  |
| 175 grams | Dark Chocolate (Silver Spoon Create) 70% cocoa solids; melted |  |
| 2 tsp | coffee granules | |
| 300 ml | Cream whipped |
Further Additional Ingredients
For the topping:
| 300 ml | Double Cream | |
| 50 grams | Dark Chocolate (Silver Spoon Create) 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 190°C,375°F, 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 160°C,325°F, 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 melted 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.
Remember to review this recipe at www.bakingmad.com
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"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 |