Mississippi Mud Pie

Mississippi Mud Pie


The origin of this pie is rather uncertain but it has become a very popular dessert in cafés and bistros. Like many American recipes it is rich, so it serves 6-8 in small pieces, says Mary.

I say: It's very rich! And rather delicious!!!                     Baking time: 1 and 1/4 hours


What do we need:

For the crumb crust base:

100 gr crushed disgestive biscuits
50 gr butter, melted
25 gr demerara sugar


For the filling:

200 gr plain chocolate (39%)
100 gr butter
1 level tablespoon coffee granules
1 tablespoon boiling water
300 ml single cream
175 gr dark muscovado sugar
6 large eggs, beaten


To finish:
150 ml whipping or double cream, whipped.

                                                                 2nd time around:



Notes on a yellow post-it:

Had to use a tray for a bit of leakage
The roofs comes up! AH!
No, it comes down again when cooled.
It didn't want to come out of the tin!
It broke a bit!
Oh, it's supposed to look like that!
It's delicious! Although a bit of a gritty texture.
Very rich. It's ChocMud.
                



                                                                   "Enjoy"