Mississippi Mud Pie

Name: Mississippi Mud Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 150 g dark chocolate (roughly chopped, with some finely grated for decoration); 50 g unsalted butter; 30 ml golden syrup; 6 eggs; 300 g light brown sugar; 1 tsp vanilla extract; 1 shortcrust pastry (partially blind-baked with parchment paper); 350 ml heavy cream (for whipping)

Rich chocolate pie with a tender chocolate pudding filling, topped with layers of whipped cream.

1h 15m

Easy

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Ingredients

dark chocolate (roughly chopped, with some finely grated for decoration) 150 g

unsalted butter 50 g

golden syrup 30 ml

eggs 6

light brown sugar 300 g

vanilla extract 1 tsp

shortcrust pastry (partially blind-baked with parchment paper) 1

heavy cream (for whipping) 350 ml

Instructions

Melt the chocolate

Preheat the oven to 170°C (325°F), gas mark 3. Place the chocolate, butter, and golden syrup in a heatproof bowl over a pan of simmering water. Melt gently until smooth, then remove from the heat and let cool slightly.

Whip the egg mixture

While the chocolate mixture heats, place the eggs, sugar, and vanilla extract in a stand mixer and beat with the paddle attachment until thoroughly combined.

Combine the chocolate and eggs

Slowly beat the warm chocolate mixture into the egg mixture at low speed. Make sure the chocolate is not too hot, as it may scramble the eggs. Beat until completely smooth.

Bake the pie

Pour the mixture into the partially blind-baked pastry shell and bake in the preheated oven for about 35-40 minutes. Check regularly after 30 minutes to prevent burning. The pie is ready when it feels firm but still has a slight wobble at the center. Remove it, allow it to cool completely, cover with cling film, and refrigerate overnight.

Decorate

Just before serving, whip the heavy cream in a large bowl with an electric whisk until it reaches soft peaks. Spread it over the pie and finish with grated chocolate.