Friday, 6 February 2015

Mississippi Mud Pie

Mississippi mud pie

Mississippi mud pie is my second entry for Janice's #recipeclippings challenge. This recipe is taken from an ASDA magazine article by Jonathan Rose, circa 1997 (based on the closing date of the competition on the back of the page).

This is a bit nostalgic for me as it's one of the first recipes I ever remember making from a magazine, back when I was only just old enough to bake by myself. I only clearly recall two things about the experience: the chocolatey deliciousness, and the fact that butter from the base leaked all over the place. Put a baking tray under your loose-based tin, folks!

Recipe Clippings

I have no idea how authentic this is as a mississippi mud pie: a little internet research suggests 'a bit', but I didn't have that option in 1997. Anyway, authentic or not, it's always stuck in my mind as being incredibly rich and decadent and delicious. The original recipe uses an extra helping of milk and white chocolate to decorate the top, but I decided it was probably quite rich enough as it is.

I actually made this on the same day as my past recipe clippings entry (the gorgeous gnocchi) so we had a two-course meal entirely inspired by my ancient magazine collection. It's great fun to rediscover things I saved in my teens.

Mississippi Mud Pie
Serves 12

For the base:
50g butter
150g digestive biscuits

For the filling:
1tbsp espresso coffee granules
1tbsp boiling water
300g plain chocolate
175g butter
175ml single cream
250g muscovado sugar
3 eggs
50g walnuts or pecans

  1. Crush the biscuits and melt the butter for the base.
  2. Combine biscuits and melted butter, and push into a loose-based, non-stick 20cm cake tin.
  3. Put the base in the fridge to chill while you prepare the filling.
  4. Preheat the oven to 165°C (fan).
  5. Make up the espresso powder with 1tbsp boiling water.
  6. Place a large glass bowl over a pan of boiling water, melt together the butter, chocolate, and espresso.
  7. Once the chocolate has melted, stir in the sugar and cream, then beat in the eggs.
  8. Chop the nuts, and stir through the chocolate mixture.
  9. Pour the chocolate filling over the pie base.
  10. Place the cake tin on a baking sheet, and bake for an hour.
  11. Reduce the oven temperature to 150°C, cover the pie surface with greaseproof paper, and return to the oven for a further 10-15 minutes until set.
  12. Allow to cool in the tin before serving. (I also dusted the top with a little icing sugar.)


Rachel said...

It's a pity that "mud pie" sounds so unappetizing, because the recipe sounds delicious!

Janice Pattie said...

oh what a treat Rachel! Authentic or not, it would be hard to resist such delicious dessert. Thanks for keeping the faith with #RecipeClippings it is going from strength to strength!

Choclette Blogger said...

Now that is what I call a seriously chocolatey pudding Rachel - bring it on.

Torn Clark said...

Mud pie :/ Backing up Rachel here, it's extraordinarily delicious, but kind of repulsing, considering its name. Still, I gobbled it with haste!

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