Mississippi Mud Pie

Effort: High
Kit: By Hand
Lifespan: 3-5 days
Temp: Fridge
Cook's Fave: Yes

Serves: 12-16, Calories: 529

Ingredients

Biscuit Base:

  • 300g Bourbon biscuits, crushed.  1419
  • 75g unsalted butter, melted.  563
  • Pinch salt

Fudgy Pudding Layer:

  • 150g milk choc chips TtD.  845
  • 75g dark choc chips TtD.  410
  • 170g unsalted butter, melted.  1277
  • 200g soft light brown sugar.  800
  • 90g Bournville cocoa.  374
  • 50g plain flour.  171
  • 1 tsp fine coffee powder
  • 4 eggs, beaten.  300
  • 1.½ tsp vanilla extract.  25
  • Pinch salt

Streusel Topping:

  • 100g soft light brown sugar.  400
  • 70g plain flour.  239
  • 30g Bournville cocoa.  125
  • 60g unsalted butter, cold.  450
  • 3 Bourbon biscuits, roughly chopped.  189
  • Pinch salt

Ganache Drizzle:

  • 30g dark choc chips TtD.  176
  • 30g milk choc chips TtD.  164
  • 100ml double cream/Elmlea.  445
  • 25g golden caster sugar.  100

Method

  1. Preheat oven to 170°C Fan. Gas Mark 5.
  2. Biscuit Base: In food processor; Blitz Bourbons to fine crumbs.
  3. In large Pyrex bowl; Melt butter, stir in blitzed Bourbons until coated.
  4. In 9" Pyrex pie dish; Press mixture firmly into bottom and sides. Bake for 7 mins.
  5. Fudgy Pudding Layer: In medium Pyrex bowl; Melt choc chips and butter in microwave (30 sec bursts on medium, stirring between), until incorporated.
  6. In large mixing bowl; Mix sugar, Bournville, flour, coffee, eggs, vanilla, and salt. Stir in choc/butter mix until just smooth. Spread pudding onto biscuit base.
  7. Streusel Topping: In large Pyrex bowl; Mix sugar, flour, salt and Bournville. Rub in butter to form crumbs. Toss in Bourbons.
  8. Scatter streusel over fudgy pudding layer. Bake for 35 mins until set but soft. (Cover with foil from 20 mins to prevent burning).
  9. Ganache Drizzle: In medium Pyrex bowl; Place choc chips.
  10. In tiny sauce pan; Warm cream and sugar until almost simmering. Pour cream over choc chips. Stand 5 mins. Stir until smooth.
  11. Drizzle ganache over baked pie. Cool.
  12. Store in airtight tub at room temp for 2 days, or in fridge for 4 days. (Cuts well once chilled through).
  13. Serve warm/cold with cream/ice cream.

Calories = 8479

  • 8470 / 12 = 706
  • 8470 / 14 = 605
  • 8470 / 16 = 529

Description: An intensely rich, substantial treat. The milk chocolate biscuit base and sweet crumbly streusel top, add texture to a gooey, rich, dark chocolate fudge centre. Not overly sweet, the mid-toned ganache adds a melting silky smooth touch to this decedent desert. Serve warmed and oozing with vanilla ice cream, a cool creamy finish calms it’s powerful opulence.

Tip: Use half quantities in 6.¾" (2nd smallest) casserole dish lid OR 6.¾" white pie dish. Bake for 32 mins.

Tip: Use ¾ quantities in 8" (3rd smallest) casserole dish lid. Bake for 34 mins.

Note: If using choc digestive biscuits for base, increase butter to 130g.

Modified from Mississippi Mud Pie




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