Monday, 14 July 2014

Mississippi Mud Pie - Non Vegan




A few years ago my brother asked me for a Mississippi mud pie cake for his birthday cake, however I had already started making his birthday cake so unfortunately it was too late for to start this one! However, this year I remembered his request and decided to surprise him with this, and it's safe to say he loved it! 





Mississippi Mud Pie

Total time: 2 Hours 30 Minutes
Yield: 1 Pie, serves around 8 people
Ingredients


Pie Base 
  • 115g Butter, melted (0.5 cup)
  • 240g Chocolate Covered Digestive Biscuits (2 and 1/3 cups)
  • 225g Oreos (2 and 1/4 cups)
Chocolate Pie Filling
  • 140g Dark Chocolate (1 cup)
  • 140g Butter (2/3 cup)
  • 3 Large Eggs
  • 160g Light Soft Brown Sugar (3/4 cup)
  • 30g Cocoa Powder (1/3 cup)
  • 150ml Double Cream (2/3 cup)
Topping
  • 300ml Double Cream (1 and 1/3 cups)
  • 1.5 tbsp Light Soft Brown Sugar
  • 30g Dark Chocolate, grated (1/4 cup)
Cooking Directions
  1. Break the biscuits up into crumbs using a food processor, or crush the biscuits in a food bag using a rolling pin. Mix together the melted butter and biscuit crumbs until well combined.
  2. Grease a 24cm metal spring-form tin and line with greaseproof paper, then sprinkle the crumbs into the tin and distribute evenly across the base and up the sides. Leave the pie base to chill in the fridge for 20 minutes while you prepare the filling.
  3. Preheat the oven to 180°C (fan oven).
  4. Melt together the chocolate and butter in a heatproof bowl in the microwave, stirring the mixture frequently. Whisk together the eggs and sugar until the mixture doubles in size, then mix in the chocolate mixture gradually and stir in the cocoa powder, whisking until well combined (see above photo). Pour the mixture into the pie base in the tin, then place the tin on a baking tray and bake in the centre of the oven for around 40 minutes. The filling will have risen whilst baking but will sink as it cools. Leave the pie to cool completely in the tin, then chill in the fridge for an hour.
  5. Whisk the double cream and sugar together until soft peaks begin to form. Spoon the whipped cream onto the pie and sprinkle with the grated chocolate.

*Tip - If you plan on using this as a birthday cake like I did, you might struggle to find somewhere to place the candles. I decided to place strawberries on top of the whipped cream and put the candles in the strawberries instead!


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