Mississippi mud pie
Mississippi mud pie
Recipe by Lesley Holdship
This wonderfully rich pie is supposed to look somewhat like the cracked river bed of the Mississippi. What ever it is meant to look like, it's very rich with an intense cocoa hit and a sliver will be all you need to satisfy even the most ardent chocolate fan!
Preparation time 30 minutes
Cooking time 45 minutes
225g plain flour
110g butter, diced
2 tablespoons of sugar
2 tablespoons of cocoa
4 large eggs
125g soft brown sugar
50g golden syrup
275g 70% chocolate from Chocolicious
75g pecan nuts
300ml double cream from Wild Beef
Preheat the oven to 180°C / gas mark 4. Get a 20cm tin ready that is about 5-6cm deep. This could be a pie tin or even a cake tin.
Place 200g of the flour in a bowl, along with the butter. Rub the butter in to the flour until the mixture resembles breadcrumbs and is a lovely golden colour. Stir in the sugar and cocoa then bring everything together with 3tbsp cold water. Use just a plain old table knife for the job, it works really well!
Turn the pastry put on to a lightly floured surface. Knead very gently just to smooth the edges and make in to a ball. If you have time, let the pastry rest for around 30 minutes in the fridge but if not, roll out to fit your tin.
Trim the edges and crimp if you like! Then prick the base with a fork and bake blind for 15 minutes. Remove the paper and return to the oven for another 5.
Meanwhile, make the filling by whisking together the eggs and sugar until they are frothy and pale. This will probably take around 3-4 minutes and is vastly easier with an electric whisk!
Mix in the syrup, don't worry if its not easy to measure, it is very sticky after all! Use a tablespoon and just add a couple of good ones!
Melt together 150g of the chocolate and the butter. Pour in to the egg mixture stirring well, and also adding the remaining 25g of flour, too.
When the pastry is out of the oven, melt 75g more of the chocolate and spread on to the pastry. Scatter over the pecans.
Gently pour the egg mixture over the nuts and bake for 40-45 minutes until just set. Cool well.
Whip the cream until it holds soft peaks, then spread over the pie. Grate or curl the remaining chocolate and sprinkle over the top of the cream.
Cut in to slices and eat along with an ice cold milkshake!