Mississippi Mud Pie

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I have researched, on the internet, a number of different recipes for Mississippi Mud Pie and found it difficult to decide which was the really authentic one.  However it seems that there are two main variants. One has a biscuit base and then filling and topping. The other variant seems to have no biscuit base, and majors heavily on marshmellow to go between the ‘mud pie’ and the topping.  This second variant seemed, to my eyes, to be a confectionery nightmare.  I watched a few videos of it being made, and without exception the resulting mess, as served up on a plate or dish seemed to be a big pile of gunk.  It also seemed to have an inordinate amount of sugary ingredients.  I am sure it tastes wonderful, but that is not one that I wanted to try.  So I opted for the biscuit base variant and chose a recipe from BBC Food .  Now, of course, I have no idea how close this might be to something available in Mississippi, but reading the recipe did whet my appetite.

So here is the result:

Mississippi Mud Pie

Mississippi Mud Pie – Slice


For the base

  • 300g/10½oz bourbon biscuits, crushed
  • 75g/2½oz butter, melted
For the filling

  • 85g/3oz dark chocolate, minimum 70 per cent cocoa solids
  • 85g/3oz butter
  • 2 free-range eggs
  • 85g/3oz muscovado sugar
  • 100ml/3½oz double cream
For the fudge sauce
  • 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids
  • 150ml/5½fl oz double cream, plus extra to serve
  • 3 tbsp golden syrup
  • 175g/6oz icing sugar, sieve
  1. Preheat the oven to 180C/365F/Gas 4.
  2. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.
  3. For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water
  4. Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
  5. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
  6. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.

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