Wednesday, 16 June 2010

Mississippi Mud Pie

I got the urge to make Mississippi Mud Pie, I have never made it before and so set out to fine the perfect recipe. I didn't find one I was completely happy with so I joined a few and got this and it certainly gave me the chocolaty 'mud' I was after! There seemed to be SO many things you can do in the Mud Pie genre but this was the closest to what I know as Mississippi Mud Pie, hope you enjoy!


For the pastry case:

  • 190g plain flour, sifted
  • 2 tablespoons caster sugar
  • ½ teaspoon salt
  • 100g chilled unsalted butter, chopped into small pieces
  • 1 egg yolk
  • 2 tablespoons chilled water
For the Filling:
  • 30g butter
  • 30g plain chocolate, chopped
  • 6 tablespoons cocoa powder, sifted
  • 2 teaspoons instant espresso coffee powder
  • 3 eggs
  • 250g caster sugar
  • 2 tablespoons soured cream
  • 3 tablespoons golden syrup
  • 1 teaspoon vanilla extract or essence
Preheat the oven to 180°C 350°F, gas 4. Prepare a 3.5cm deep, 23cm diameter, loose-based, well-greased flan tin.
  • To make the pastry, sift the flour, sugar and salt into a bowl. Rub the butter into the flour mixture until all the butter is mixed and the mixture looks like breadcrumbs.
  • Mix the egg with the water and gently, with a fork, mix into the flour mixture a bit at a time, so that there is enough to make the flour mixture into clumps. Then bring together into a ball and cover with cling-film, and chill in the fridge for 30 minutes.
  • At this point you can set about making the filling.
  • When you are ready to prepare the pastry case, roll it out and line your flan tin, keeping chilled till you are ready to fill and bake.
  • Place a baking sheet in the lower third of the oven and preheat the oven.
For the filling,
  • Gently melt the butter in a small saucepan. Remove from the heat and stir in the chocolate, cocoa powder and coffee, stirring until all the chocolate has melted.
  • Set aside.
  • Beat the eggs and the sugar together until the mixture is creamy and blended, then add the soured cream, golden syrup, and vanilla extract. Stir that mixture into the chocolate and coffee mixture.
  • Pour the filling into the pastry shell. Bake on the hot baking sheet in the lower third of the oven for 35-40 minutes, or until the filling puffs up and forms a crust on top.
  • Remove from the oven and place pie on a wire rack to cool. The filling will sink a little and crack a little as it cools.
  • When you are ready to serve, decorate the pie with chocolate curls; any colour chocolate will do very nicely, and vanilla ice cream also goes down a treat with this Mississippi mud pie recipe.
  • Keeps for 2 days in the refrigerator. Makes 8 to 10 slices.

May KEEP for two days but this didn't last one! I missed out the coffee as Farm Guy doesn't like it and it was still delicious, if you like 'em chocolaty then this is for you! And I found it really easy to make!

My Recipe is Featured on Foodista

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