Mississippi Mud Pie
This sumptuous Bourbon Biscuit Chocolate Fudge Pie combines rich bourbon biscuits, velvety dark chocolate, and a creamy fudge sauce for a decadent dessert that will delight your taste buds. The buttery biscuit base provides the perfect contrast to the indulgent filling, making each bite a delightful symphony of flavors and textures. Enjoy a slice of this irresistible pie with a dollop of fresh cream for a truly indulgent treat that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 300g/10½oz bourbon biscuits
- 75g/2½oz butter
- 85g/3oz dark chocolate
- 85g/3oz butter
- 2 free-range eggs
- 85g/3oz muscovado sugar
- 100ml/3½oz double cream
- 150g/5½oz dark chocolate
- 150ml/5½fl oz double cream
- 3 tbsp golden syrup
- 175g/6oz icing sugar
Instructions
- Preheat the oven to 180C/365F/Gas 4.
- Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.
- For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
- Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
- Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
- Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.
Prep Time
PT30M
Yield
Serves 6-8
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