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Mississippi Mud Pie
Mississippi Mud Pie is a modern British recipe (based on an American original) for a classic layered chocolate pie in a pastry shell that's considered to be one of the ultimate chocolate desserts. The full recipe is presented here and I hope you enjoy this classic British version of: Mississippi Mud Pie.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
8
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesBritish Recipes
The Mississippi mud pie is considered by many to be the ultimate chocolate dessert. I had my first one in a Cambridge restaurant in the 1980s... A few years later, I met that restaurant's chef, and this recipe is based on the version he gave me.
Ingredients:
For the Pastry Shell:
250g plain flour
150g butter, diced
2 egg yolks
3 tbsp water
For the Fillings and Topping:
3 eggs, separated
4 tsp cornflour (cornstarch)
75g caster sugar
400ml milk
150g plain chocolate (at least 65% cocoa solids), broken into pieces
1 tsp vanilla extract
1 tbsp powdered gelatine
3 tbsp water
2 tbsp dark rum
175ml double cream, whipped
chocolate curls, to garnish
Method:
Begin with the pastry shell: sift the flour into a bowl, add the diced butter and rub into the flour with their fingertips until the mixture resembles fine crumbs.
Stir in the egg yolks, then add just enough ice cold water to bring the ingredients together as a smooth dough.
Turn out onto a floured work surface and roll out until large enough to line the base and sides of a deep 23cm diameter flan tin. Trim the pastry neatly, then transfer to the refrigerator to chill for 30 minutes.
After this time, prick the base of the pastry with the tines of a fork, then line with foil or parchment paper before lining the base with baking beans. Transfer to an oven pre-heated to 190°C and bake blind for 10 minutes. Remove the beans and the lining, return to the oven and bake for 10 minutes more, or until the pastry is crisp and golden brown. Remove from the oven and set aside.
For the base of the custard filling, mix together the egg yolks, cornflour (cornstarch) and 2 tbsp of the sugar in a bowl. Heat the milk in a pan until almost boiling (but do not allow to boil) then take off the heat and, whilst whisking rapidly, beat into the egg mixture.
Pour the resultant mixture into a clean pan and cook, stirring constantly, over low heat until the custard has thickened and is smooth in texture. Pour half into a bowl and keep the remainder in the saucepan.
Melt the chocolate either in a bain-marie (double boiler) or in a microwave. When smooth and completely melted stir into the custard in the bowl. Add the vanilla extract and beat to combine. Spread this mixture over the prepared pastry case then cover loosely with baking parchment. Transfer to the refrigerator and chill until set.
In the meantime, sprinkle the gelatine over the 3 tbsp water in a small bowl. Set aside until spongy then place over a pan of simmering water, stirring until the gelatine has dissolved. Stir this into the custard remaining in the saucepan along with the rum.
Add the egg whites to a clean and dry bowl, whisking until stiff peaks form. Now whisk in the remaining sugar, then quickly fold into the custard with a metal spoon. Spread this mixture over the chocolate custard, ensuring the chocolate custard base is completely covered.
Transfer to the refrigerator and chill until set. Remove the pie from its tin, spread the cream over the top, garnish with chocolate curls and serve.
For an even more chocolatey experience, why not serve with this site's chocolate ripple ice cream?
