Mississippi Mud Pie
A crustless American classic featuring a cookie base, rich chocolate filling, and a cocoa-dusted top.
Ingredients
digestive/Graham crackers (bashed to crumbs)
300 g
unsalted butter (melted)
75 g
dark chocolate
100 g
butter
200 g
instant espresso powder
2 tsp
eggs
3
caster sugar
250 g
sour cream
2 tbsp
golden syrup
3 tbsp
vanilla extract
1 tsp
cocoa powder (for topping)
to taste
Instructions
1
Prepare the crust
Mix the cookie crumbs and melted butter, and pour into a deep 23cm/9-inch pie dish. If you don't have a pie dish, a cake tin works too. Place the crust in the refrigerator to chill.
2
Make the filling
Melt the butter, stir in the chocolate and coffee powder, and stir gently until the chocolate melts. In another bowl, whip the eggs and sugar until pale, thick and creamy (about 4 minutes with an electric mixer). Add the sour cream, syrup and vanilla extract, and mix well. Stir into the chocolate-coffee mixture.
3
Bake
Remove the crust from the refrigerator and pour in the filling. Bake at 180˚C, 350˚F, gas mark 4 for at least 60 minutes, until the filling has risen and formed a crust on top, like a brownie.
4
Cool and decorate
Remove from the oven and place on a wire rack to cool. The filling will crack and sink slightly, which is normal. Once the pie is completely cooled, sift a layer of cocoa powder over the top.
