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A selection of recipes for choc-a-holic's favourite Mississippi mud pie.
Mississippi mud pie is a deliciously dangerous treat for chocolate lovers in particular.
It consists of a crisp chocolate or plain shortcrust pastry or biscuit shell, filled with a gooey, sticky, creamy fudge filling.
The pie is said to have originated in the Mississippi state, and the rich, deep and dark brown colour and thickness of the filling has been compared to the muddy waters of the Mississippi river and the mud that lines its banks. During cooking, the filling puffs up, the top hardens and then cracks, but on cooling it subsequently deflates and the end result is similar to cracked, dry mud typical of an arid desert area.
It consists of a crisp chocolate or plain shortcrust pastry or biscuit shell, filled with a gooey, sticky, creamy fudge filling.
The pie is said to have originated in the Mississippi state, and the rich, deep and dark brown colour and thickness of the filling has been compared to the muddy waters of the Mississippi river and the mud that lines its banks. During cooking, the filling puffs up, the top hardens and then cracks, but on cooling it subsequently deflates and the end result is similar to cracked, dry mud typical of an arid desert area.
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The main ingredients for this yummy pudding include dark chocolate, eggs, butter, sugar, cream, vanilla, syrup and coffee granules. Below we have chosen our favourite recipes for Mississippi mud pie for you to try out at home.
Mississippi Mud Pie Recipe
Ingredients
- Shortcrust pastry made with 170g/6oz flour
- 225g (8oz) of unsalted butter
- 170g (6oz) of granulated sugar
- 115g (4oz) of dark chocolate (70% min cocoa solids)
- 3 large eggs
- 3 tbsp of golden syrup
- 2 tbsp of soured cream
- 1 tbsp of espresso coffee granules
- 1 tsp of vanilla extract
- First, preheat the oven to 180°C (350°).
- Take a 10-inch pastry tin and grease it with butter or margarine. Add the pastry and place in the fridge.
- Melt the butter and the chocolate in a bowl placed over a saucepan of simmering water, stirring as you do so. Remove from the heat once the ingredients have melted.
- Mix together the coffee granules and the soured cream until the granules have dissolved.
- In a separate bowl, whisk together the coffee mixture, eggs, sugar, syrup and the vanilla extract.
- Stir this mixture into the melted chocolate and butter.
- Pour into the pastry shell.
- Place into the preheated oven and bake for 35 minutes, ensuring that the pastry is cooked through and has turned a golden colour, and the filling has risen and cracked.
- Remove from the oven and cool on a wire rack.
- Serve with whipped cream or ice cream.
Extra Chocolate Mississippi Mud Pie
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Ingredients
- For the base
- 285g (10oz) of crushed Bourbon biscuits
- 70g (2½oz) of melted butter
- For the filling
- 100ml (3½fl oz) of double cream
- 85g (3oz) of dark chocolate (70% cocoa solids)
- 85g (3oz) of butter
- 85g (3oz) of brown sugar
- 2 eggs
- For the fudge sauce
- 170g (6oz) of sieved icing sugar
- 150g (5oz) of dark chocolate (70% cocoa solids)
- 150ml (5fl oz) of double cream
- 3 tbsp of golden syrup
- Preheat the oven to 180°C (350°F).
- In a bowl, mix together the crushed chocolate biscuits and the melted butter.
- Line a 9-inch pastry tin with the biscuit mixture creating a case for the filling. Chill in the refrigerator.
- Melt the chocolate and the butter for the filling in a bowl over a pan of simmering water, stirring from time to time. Remove from the heat.
- In a separate bowl, whisk together the eggs and sugar for a few minutes until thick and creamy.
- Stir in the double cream.
- Add the chocolate mixture and stir well.
- Pour this mixture into the biscuit case and bake in the oven for 45 minutes.
- Remove from the oven and cool on a wire rack.
- In the meantime, mix all of the fudge sauce ingredients in a saucepan over a medium heat, stirring constantly until the mixture is smooth.
- Pour the sauce over the pie and refrigerate for 20 minutes.
- Serve with ice cream
Simple Mississippi Mud Pie Recipe
Ingredients
- shortcrust pastry made with 170g/6oz flour
- 225g (8oz) of brown sugar
- 150ml (5fl oz) of double cream
- 115g (4oz) of unsalted butter
- 85g (3oz) of dark chocolate
- 4 tbsp of cocoa powder
- 3 eggs
- Preheat the oven to 180°C (350°F).
- Line a 9-inch pastry tin with the pastry and chill in the refrigerator.
- Melt the chocolate, 30g (1oz) of the butter and the cocoa powder in a bowl over a pan of simmering water.
- In a large bowl, cream the rest of the butter with the sugar.
- Whisk in the three eggs, one at a time.
- Fold in the cream.
- Stir in the chocolate mixture.
- Transfer this mixture into the chilled pastry case.
- Place into the oven and bake for 40 minutes.
- Remove from the oven and cool on a wire rack.
- Serve with a fudge sauce or ice cream.
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