Our version of Mississippi Mud Pie has a rich, cooked chocolate pudding filling, topped with a mountain of whipped cream. You can finish the pie with grated chocolate or cocoa powder. This is another pie that is extremely popular and sells out fast.
150 g dark chocolate, roughly chopped, plus extra, grated with a cheese grater into shavings, to decorate
50 g unsalted butter
30 ml golden syrup
6 eggs 300 g soft light brown sugar
1 teaspoon vanilla extract
1 Basic Pie Crust, partially blind baked
350 ml whipping cream
Makes 10-12 slices
Preheat the oven to 170°C (325°F) Gas 3
Put the chocolate, butter and golden syrup in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water).
Leave until melted and smooth, then remove from the heat and leave to cool slightly ked While the chocolate mixture is melting put the eggs, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk).
and beat until well combined Gradually beat the warm chocolate mixture into the egg mixture on slow speed Make sure the chocolate isn't too hot, otherwise it will scramble the eggs.
Beat thoroughly until smooth Pour into the partially blind-baked pie crust and bake in the preheated oven for about 35-40 minutes Check regularly after 30 minutes to make sure it isn't burning The baked pie should be firm to the touch but still have a slight wobble in the centre Leave to cool completely, then cover and refrigerate overnight .
When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pie and finish with chocolate shavings.
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