Posted in Baking

Mississippi Mud Pie

I have been wanting to make a mud pie for quite awhile, I just love the texture of a good mud pie, it’s a combination of baked mousse and gooey fudge in a cookie like pastry crust. Typically, Mississippi mud pies have a top layer of luscious whipped cream but I made this one without that layer because I made this mainly for my sister and she isn’t a big fan of whipped cream. So, if you are a fan of whipped cream please do put a layer or simply amp it up with ice-cream. YUMMM!! This lasts for 5-6 days separately (pastry dough and filling in separate containers) in the fridge and I can’t vouch for keeping it baked in the fridge for long because it didn’t last that long, too tempting. Pure indulgence.

Let’s start with the recipe now,

Make the pastry by sifting the flour,cocoa and sugar in bowl mix together. Rub in the butter with your hand until it resembles fine breadcrumbs. Add just enough water to make a soft, slightly crumbly dough. Chill it in the fridge for about 15 minutes. Roll it out and line a 23 cm tart tin and blind bake.

Delicious edible soil.
Delicious edible soil.
IMG_20150629_134819612
The final dough

 

 

 

 

 

To make the filling, beat the butter and sugar until creamy. Slowly add in the eggs and then the cocoa powder. Melt the chocolate and beat it into the mixture and then the cream. Reduce the oven to 160º C. Pour the mixture into the pastry case and bake for 45 minutes or until the filling has set.

To make the filling, beat the butter and sugar until creamy. Slowly add in the eggs and then the cocoa powder. Melt the chocolate and beat it into the mixture and then the cream. Reduce the oven to 160º C. Pour the mixture into the pastry case and bake for 45 minutes or until the filling has set.
IMG_20150629_143718855
What a beauty.

The end result is GLLOORIIOUS! I am really sorry about the spelling but that is how I felt even if I wasn’t able to click it properly.

IMG-20150702-WA0003

 

If you try this please give me feedback! Have a wonderful weekend folks 🙂


INGREDIENTS:

Pastry:

225 g Plain flour
2 Tbsp Cocoa powder
140 g Butter, softened
2 Tbsp Castor sugar
1-2 Tbsp Cold water

 Filling:

175 g Butter,softened
350 g Brown sugar
4 Eggs, lightly beaten
4 Tbsp Cocoa powder
170 g Dark chocolate, chopped into pieces
300 ml cream

METHOD:

 1. To make the pastry, sift the flour,cocoa and sugar in bowl and mix. Rub in the butter with your hand until it resembles fine breadcrumbs (or soft edible soil). Add about 2 Tbsp of cold water, this is only to make a soft dough. You actually may not even need the whole 2 Tbsp. Chill it in the fridge for about 15 minutes.
2. Preheat the oven to 190º C. Roll out the pastry on a silpat or slightly floured surface and use it to line a 23 cm loose bottomed tart/flan tin. Fill with baking beans (if you don’t have ’em just poke the bottom with a fork and blind bake for 15 minutes. Remove the beans and bake for another 10 minutes.
3. To make the filling, beat the butter and sugar until creamy. Slowly add in the eggs and then the cocoa powder.
4. Melt the chocolate and beat it into the mixture and then the cream. Reduce the oven to 160º C. Pour the mixture into the pastry case and bake for 45 minutes or until the filling has set.
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