Mississippi Mud Pie
A classic Southern U.S. pie, this Mississippi Mud Pie features a rich, mellow chocolate filling with coffee notes.
Ingredients
chocolate pecan pie filling (see page 82)
1 portion
butter
150 g
plain chocolate (chopped)
90 g
cocoa powder (sifted)
6 tbsp
instant coffee powder
2 tsp
eggs
3
caster sugar
250 g
sour cream
2 tbsp
molasses
3 tbsp
vanilla extract
1 tsp
milk, plain chocolate curls (for decoration)
to taste
Instructions
1
Step 1
Take the pie filling out and bring it to room temperature, roughly knead it, roll it out on a work surface dusted with a pinch of flour, and line the prepared pie dish, with the thickness slightly thinner than for chocolate pecan pie. Refrigerate while you start making the filling.
2
Step 2
Place a baking sheet on the lower third rack of the oven, then preheat the oven.
3
Step 3
Make the filling: melt the butter slowly in a small saucepan. Remove from the heat, stir in the chocolate, cocoa powder, and coffee, and continue stirring until the chocolate has melted, then set aside.
4
Step 4
Beat the eggs with the sugar until creamy and well combined, then add the sour cream, molasses, and vanilla extract. Fold into the chocolate and butter mixture.
5
Step 5
Pour the filling mixture into the pie shell, set it on the heated baking sheet in the preheated oven, and bake for 35–40 minutes, or until the filling puffs up and forms a crust. Place the pie on a rack to cool, during which the filling may
