How to make mississippi mud pie:
Quantity for Pastry |
Ingredients |
| 225g (8oz) |
plain flour |
| 25g (1oz) |
cocoa powder |
| 150g (5.5oz) |
butter |
| 25g (1oz) |
caster sugar |
| about 2 tbspns |
cold water |
Quantity for Filling |
Ingredients |
| 175g (6oz) |
butter |
| 4 |
4 eggs lightly beaten |
| 4 tbsp |
cocoa powder |
| 350g (12.5oz) |
dark muscovado sugar |
| 150g (5.5oz) |
dark chocolate |
| 300ml |
single cream |
| 1 teaspoon |
chocolate flavouring |
To Decorate |
Ingredients |
| 425ml |
double cream whipped |
| 1 |
thick bar of chocolate |
|
|
Method
For pastry: Seive flour and cocoa powder into mixing bowl. Rub the butter until the mixture resembles breadcrumbs. Stir in the sugar and enough water so that the mixture makes a soft dough. Chill for 15mins. Roll out the dough and line a 23cm/9inch lose bottomed flan tin. Line with baking paper and baking beans. Bake blind in a preheated oven at 190°c/GM5 for 15 mins. Remove beans and paper and cook for a further 10 mins until crisp.
For
filling: Beat butter and sugar in a bowl and gradually beat in eggs and cocoa powder. Melt the chocolate and beat it into the mixture with single cream and chocolate flavouring. Pour mixture into pastry case and bake at 160°c/GM3 or until filling is set.
For topping: Leave to cool completely, cover with whipped cream. To make small chocolate curls use a potato peeler to remove curls from the bar of chocolate and leave to chill.
Thanks to
Cathrine Churchill from the United Kingdom for submitting this mississippi mud pie recipe.
Added on
18 December 2007.
|
