Mississippi mud pie has been on my to-bake list for absolutely ages, although I really don’t know why considering it falls within the Pony’s number one most requested category of baking – ‘a big chocolate pie’.
I actually first made this about 4 years ago, and although it was super chocolatey and went down well with everyone who tried it, I wasn’t entirely happy as it seemed a bit hard in texture, so I vowed to one day make it again.
There are loads of recipes out there for Mississippi mud pie, which vary hugely with coffee ice cream even added to some, but I used one from Simon Rimmer on the BBC Food site, as I think he is probably second only to James Martin when it comes to celebrity chefs who make incredible looking and sounding desserts.
The only change I made to the original recipe (and as far as I can remember to what I did first time around) was to swap double cream for half fat sour cream, just to try and keep the calories down a little.
I can’t really imagine that made a huge difference to the texture of the pie, so I think I must have just overbaked the first time around as this one has the perfect contrast of crunchy biscuit crust and soft, smooth filling, with a deliciously gooey, fudgy icing on top.
It’s very rich so a small slice is plenty. It’s supposed to be served cold, but warmed up worked well too, and if it were me eating it I’d definitely go for a scoop of ice cream on the side – if you’re going to indulge in something like this you might as well go the whole hog!
Mississippi mud pie (adapted from BBC Food)
For the crust:
- 300g bourbon biscuits
- 65g butter
For the filling:
- 85g dark chocolate
- 85g butter
- 2 medium eggs
- 85g light brown sugar
- 100ml sour cream
For the topping:
- 150g dark chocolate
- 150ml sour cream
- 175g icing sugar
- 60g (3tbsp) golden syrup
- grated dark chocolate to finish
Crush the biscuits with a rolling pin or blitz in a food processor. Melt the butter in the microwave, then stir into the biscuits. Press the mixture into the base and about an inch up the sides of a 9″ round springform tin, then chill in the fridge for half an hour.
For the filling, melt the chocolate and butter over a pan of simmering water then set aside. Whisk the eggs and sugar for about 3 minutes with an electric whisk, or until thickened and more than tripled in volume. Fold in the sour cream and melted chocolate and butter, then pour over the biscuit base. Bake at 180 degrees for 40-50 minutes, or until just set in the middle, and leave to cool.
For the topping, melt all the ingredients together in a saucepan, stirring until the chocolate has melted and sugar has dissolved. Pour over the top of the pie and leave for 10 minutes, then sprinkle the grated chocolate on top to decorate. Chill in the fridge until completely cold, then cut into slices to serve.