Mississippi mud pie







Cook Time

85-90 Min


For the wontons

  • 225g/8oz plain flour
  • 2 tablespoons cocoa powder
  • 150g/5oz butter
  • 25g/1oz caster sugar
  • 450ml/3⁄4pt double cream, whipped

For the filling

  • 175g/6oz butter
  • 350g/12oz muscovado sugar
  • 4 eggs, lightly beaten
  • 4 tablespoons cocoa powder, sifted
  • 150g/5oz dark chocolate
  • 300ml/10fl oz single cream
  • 1 teaspoon chocolate essence
  • To make the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough cold water (about 2 tablespoons) to mix to a soft dough. Chill for 15 minutes.
  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Roll out the pastry dough on a lightly floured work surface, and use to line a greased 23cm/9in loose-bottomed flan tin. Line with foil and baking beans.
  • Bake blind in the oven for 15 minutes. Remove the beans and foil, and cook for a further 10 minutes until crisp. Reduce the oven temperature to 170°C/325°F/Gas mark 3.
  • To make the filling, beat the butter and sugar in a bowl, and gradually beat in the eggs with the cocoa powder. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, then beat the melted chocolate, single cream and chocolate essesnce into the egg mixture.
  • Pour the mixture into the cooked pastry shell, and bake in the oven for 45 minutes or until the filling is set. Leave in the tin to cool completely, then transfer to a serving plate. Cover with the whipped cream, and chill before serving.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}