Pastries Recipes - Mississippi Mud Pie Recipe

Ingredients

SERVES 6

• 225g/8oz plain flour (plus extra for dusting)

• 2 tablespoons cocoa powder

• 150g/5oz butter

• 25g/1oz caster sugar

• 2 tablespoons cold water

• 450ml/3/4pt double cream (whipped)

For the filling:

• 175g/6oz butter

• 350g/12oz muscovado sugar

• 4 eggs (lightly beaten)

• 4 tablespoons cocoa powder (sifted)

• 150g/5oz dark chocolate

• 300ml/1/2pt single cream

• 1 teaspoon chocolate essence

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Method:

1. To make the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

2. Stir in the sugar and enough cold water to mix to a soft dough. Chill for 15 minutes. Preheat the oven to 190°C/375°F/Gas mark 5.

3. Roll out the pastry dough on a lightly floured surface and use to line a greased 23cm/9in loose-bottomed flan tin. Line with aluminum foil and baking beans.

4. Bake blind in the oven for 15 minutes. Remove the beans and foil and cook for a further 10 minutes, until crisp.

5. To make the filling, beat the butter and sugar in a bowl and gradually beat in the eggs with the cocoa powder. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water.

6. Then beat the melted chocolate into the mixture in the other bowl with the single cream and the chocolate essence. Pour the mixture into the cooked pastry case and bake at 170°C/325°F/Gas mark 3 for 45 minutes or until the filling is set.

7. Leave to cool completely then transfer to a serving plate. Cover with the whipped cream and leave to chill.