Mississippi Mud Pie
This delectable mud pie is a delightful treat for any coffee and chocolate lover. A crunchy biscuit crust, a rich and fudgy brownie layer, and a creamy coffee ice cream custard make up this indulgent dessert. Topped with whipped cream and chocolate shavings, every bite is a delicious combination of textures and flavors.
— Constant Cookbook
Ingredients
- 500ml tub coffee ice cream
- 50g toasted hazelnuts
- 500ml tub chocolate ice cream
- 85g cold butter , cut into small pieces
- 170g plain flour
- 30g cocoa powder
- 85g dark brown sugar
- 150g plain chocolate (at least 50% cocoa)
- 142ml pot whipping cream
- 3 tbsp golden syrup
- 1½ tsp vanilla extract
- 180g icing sugar
Instructions
- Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
- To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn’t touch the water), or in short bursts in the microwave.
- In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
- Pour into the baked biscuit case and return to the oven for 15–20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
- Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
- Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
- Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.
Yield
Serves 8
Nutrition
- Calories: 680 calories
- Fat Content: 50 grams fat
- Saturated Fat Content: 29 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 36 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.8 milligram of sodium
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