I am neither a good cook nor an enthusiastic one but I can bake, after a fashion. And if the recipe involves chocolate in some shape or form, then so much the better.
I stumbled across The Hummingbird Bakery cookbook during the whole cupcake phase, and knew I had to try their Mississippi Mud Pie. It looked INCREDIBLE! Since then, I’ve made various changes to their recipe (changes which I like to think make it all the better…).
First of all, let me tell you, this is foolproof. I promise you. And it’s delicious. And despite the oodles of chocolate and mounds of cream, it’s not disgustingly rich either.
For the pastry:
The original recipe for this was vile. I mean, absolutely diabolical. So, instead, I take a leaf out of Mary Berry’s book and opt for Jus-Rol’s frozen shortcrust pastry. If you get the pre-rolled stuff, then I find one sheet works fine. If you get the blocks, then again, one block is fine but you will be left with some
For the filling:
100g dark chocolate roughly chopped
50g unsalted butter
30ml golden syrup (this works out as 2 tbsps)
300g soft light brown sugar
1 tsp vanilla extract
For the topping:
350ml whipping cream (not double cream!!!)
Dark chocolate shavings
23cm pie dish
Baking beans (I use the same bag of old butter beans each time)
Preheat your oven to 170C.
First make the pie crust. Dust your work surface lightly with flour, then roll out your pastry (make sure to defrost it first – duh!).
Line the pie dish with the dough but make sure you leave enough excess hanging over the edges.
Pop in a square (or a precise circle, if you’re so inclined) of baking parchment/greaseproof paper and then put the baking beans on top.
Put the pie crust in the middle shelf of the oven for 10 mins; then remove the paper and beans and cook for a further 10 mins. You may find that some of the pastry rises with air bubbles; it’s ok to prick these but make sure you don’t cut all the way through the pastry to the dish below!
While the pie crust is baking, you can make the filling. Put the chocolate, butter and golden syrup in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth then remove from the heat and leave to cool slightly.
While the chocolate mixture is melting, put the eggs, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well combined.
Gradually beat the warm chocolate mixture into the egg mixture on a slow speed. Make sure the chocolate isn’t too hot, otherwise it will scramble the eggs (barf!). Beat thoroughly until smooth.
Pour into the partially blind-baked pie crust and bake in the preheated oven for about 35-40 minutes. Check regularly after 30 minutes to make sure it isn’t burning. The baked pie should be firm to the touch but still have a slight wobble in the centre. Leave to cool completely then cover and refrigerate overnight (I’ve served this on the same day, so refrigerating isn’t the be all and end all, but the pie must have cooled before you put the cream on the top).
When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form then liberally dollop on the pie and finish with plenty of chocolate shavings.
Usually I have a bit of pastry left over, as well as some of the chocolate filling, so I make myself a separate mini Mississippi Mud Pie. Om nom nom!!!
There you have it, folks – Mississippi Mud Pie. Enjoy!