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Mississippi mud pie is a chocolate-based
dessert pie that possibly originated in the US state of Mississippi. The
treat contains a gooey chocolate filling on top of a crumbly chocolate
crust. The pie is usually served with ice cream. |
The name "Mississippi mud pie" comes from the dense cake
which resembles the banks of the Mississippi River. It is believed that this
dish was created by home cooks after World War II because it was made of simple
ingredients that could be found at any supermarket and did not require any
special cooking tools.
While Mississippi mud pie was originally associated with
Southern United States cuisine, the dish has gained somewhat of an international
reputation, owing in large part to the sheer amount of chocolate in each
serving.
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Mississippi
Mud Pie Recipe Ingredients |
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Base ingredients |
Fudge sauce ingredients |
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For
the base
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225g/8oz
bourbon biscuits, crushed
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90g/3¼oz
butter, melted
For
the filling
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175g/6oz
chocolate
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175g/6oz
butter
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4
free-range eggs
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175g/6oz
muscovado sugar
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200ml/7oz
double cream
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For the fudge sauce
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150g/5½oz
chocolate
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150ml/5½fl oz
double cream, plus extra to serve
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3 tbsp golden
syrup
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175g/6oz icing
sugar, sieved
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Recipe Cooking and Preparation
Method |
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Preheat the oven to 180C/365F/Gas 4. Mix the
biscuits and melted butter together in a bowl. |
Press the mixture into the base and sides of a 23cm/9in springfrom tin.
Chill in the fridge for 10 minutes. |
For the filling, melt the chocolate and butter
together in a heatproof bowl set over a pan of simmering water. (Do
not let the base of the bowl touch the water).
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Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes,
or until thick and creamy. Fold in the cream and melted chocolate
mixture. |
Pour into the chilled springform tin
and bake in the oven for 40-50 minutes, or until just set. Remove
from the oven and set aside to cool completely. |
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Meanwhile, for the fudge sauce, heat all of the
fudge sauce ingredients in a saucepan, stirring regularly, over a
medium heat until the mixture is smooth and glossy. Set aside to
cool for 5 minutes. |
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Spread the sauce over the cooled pie and chill in
the fridge for 20 minutes.
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Food Serving Suggestion |
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