Mississippi Mud Pie
The chocolate lovers dessert so be warned!
170°C/fan 150°C/gas mark 3
1 hour 10 minutes + chill time
6-8
“Serving with cherries or a cherry compote can give this recipe a black forest gateau feel and compliment the rich chocolate”
Ingredients
Biscuit base
250g gluten-free chocolate chip biscuits
100g butter
Filling
30g butter
2 tbsp (30g) golden syrup
100g dark chocolate
4 eggs
225g soft brown sugar
Topping
300ml double cream
grated milk or dark chocolate
Method
Break up the biscuits to resemble breadcrumbs in a sealed sandwich bag. Melt the butter in a small saucepan on a low heat. Then add the biscuits to the butter and mix until combined together.
Press the biscuit mixture into the base and sides of a 21cm loose-bottom tin. Chill in the fridge for 20 minutes
Pre-heat the oven to 170°C/fan 150°C/gas mark 3.
Meanwhile, make the filling. Gently melt together the syrup, butter and chocolate in a saucepan. Leave to cool slightly.
In a large bowl, whisk together the eggs, sugar and vanilla extract. Pour the chocolate mixture into the egg mixture and whisk until well combined together. Pour this mixture carefully on top of the biscuit base and bake for 45 minutes.
Once the pie is cooled, place in the fridge for a minimum of an hour to set. When it's ready to serve whisk the double cream. Spread your cream over the top of the pie and finish with your grated chocolate.
