Home > Comfort Food Recipes > Chill Out Desserts > Mississippi Mud Pie
Mississippi Mud Pie
Ingredients
3 eggs, separated
20ml/4 tsp cornflour (cornstarch)
75g/3oz/6 tbsp caster (superfine) sugar
400ml/14fl oz/1⅔ cups milk
150g/5oz plain (semisweet) chocolate, broken up
5ml/1 tsp vanilla essence (extract)
15ml/1 tbsp powdered gelatine
45ml/3 tbsp water
30ml/2 tbsp dark rum
175g/6fl oz/¾ cup double (heavy) cream, whipped
A few chocolate curls, to decorate
For the pastry
250g/9oz/2¼ cups plain (all-purpose) flour
150g/5oz/⅔ cup butter, diced
2 egg yolks
15-30ml/1-2 tbsp chilled water
Details
Serves: 8
Method
1. To make the pastry, sift the flour into a bowl and rub or cut in the butter until the mixture resembles breadcrumbs. Stir in the egg yolks with just enough chilled water to make a soft dough.
2. Roll out on a lightly floured surface and use to line a deep 23cm/9in flan tin (quiche pan). Chill for 30 minutes. Preheat the oven to 190°C/375°F/Gas 5. Prick the pastry all over with a fork, line with foil and baking beans, then bake blind for 10 minutes.
3. Remove the foil and beans, return the pie to the oven and bake for about 10 minutes more until the pastry is crisp and golden. Cool in the tin.
4. To make the custard filling, mix the egg yolks, cornflour and 30ml/2 tbsp of the sugar in a bowl. Heat the milk in a pan until almost boiling, then beat into the egg mixture.
5. Return the custard mixture to the cleaned pan and stir over a low heat until the custard has thickened and is smooth. Pour half the custard into a bowl.
6. Melt the chocolate in a heatproof bowl set over a pan of hot water, then add to the custard in the bowl. Add the vanilla essence and mix well. Spread in the pastry case, cover closely with some baking parchment to prevent a skin from forming, cool, then chill until set.
7. Sprinkle the gelatine over the water in a small bowl, leave until spongy, then place over a pan of simmering water until all the gelatine has dissolved. Stir into the remaining custard, along with the rum. Whisk the egg whites until stiff peaks form, whisk in the remaining sugar, then quickly fold into the custard before it sets.
8. Spoon the mixture over the chocolate custard to cover completely. Chill until set, then remove the pie from the tin to serve. Spread whipped cream over the top and decorate with chocolate curls.
Energy 827Kcal/3454kj; Protein 13g; Carbohydrate 83.5g, of which sugars 33.1g; Fat 50.2g, of which saturates 29.2g; Cholesterol 280mg; Calcium 200mg; Fibre 1.9g; Sodium 246mg
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