You are looking for a Mississippi mud pie recipe aren’t you? Look no further, we have 4!
This chocolate pie from the southern states of America is named after the muddy waters of the Mississippi delta itself, thick, rich, dark and, unlike its namesake - really chocolaty.
And then, just as a recipe becomes a classic success, it gets developed and changed. Developed because, well, generally folks fall in love with a recipe and then go on to try and improve it. And sometimes they do!
Mississippi mud pie recipes have undergone such developments to the basic and classic recipe that you can now choose from a wide variety of recipes to create your absolute favourite. In fact you just might need to keep trying them to decide which one really is your favourite Mississippi mud pie recipe.
Mississippi mud pie recipe 1
In this particular Mississippi mud pie recipe, the filling is encased in a crisp crunchy pastry pie case. Then the filling ooooozes luscious rich chocolaty-ness - the main characteristic of all Mississippi mud pie recipes, a sweet creamy filling.
Preheat the oven to 180°C 350°F, gas 4. Prepare a 3.5cm deep, 23cm diameter, loose-based, well-greased flan tin.
For the pastry case:
190g plain flour, sifted
2 tablespoons caster sugar
½ teaspoon salt
100g chilled unsalted butter, chopped into small pieces
1 egg yolk
2 tablespoons chilled water
To make the pastry, sift the flour, sugar and salt into a bowl. Rub the butter into the flour mixture until all the butter is mixed and the mixture looks like breadcrumbs. Mix the egg with the water and gently, with a fork, mix into the flour mixture a bit at a time, so that there is enough to make the flour mixture into clumps. Then bring together into a ball and cover with cling-film, and chill in the fridge for 30 minutes.
At this point you can set about making the filling.
When you are ready to prepare the pastry case, roll it out and line your flan tin, keeping chilled till you are ready to fill and bake.
Place a baking sheet in the lower third of the oven and preheat the oven.
For the filling:
30g plain chocolate, chopped
6 tablespoons cocoa powder, sifted
2 teaspoons instant espresso coffee powder
250g caster sugar
2 tablespoons soured cream
3 tablespoons golden syrup
1 teaspoon vanilla extract or essence
White, milk and plain chocolate curls for decoration.
For the filling, gently melt the butter in a small saucepan. Remove from the heat and stir in the chocolate, cocoa powder and coffee, stirring until all the chocolate has melted. Set aside.
Beat the eggs and the sugar together until the mixture is creamy and blended, then add the soured cream, golden syrup, and vanilla extract. Stir that mixture into the chocolate and coffee mixture.
Pour the filling into the pastry shell. Bake on the hot baking sheet in the lower third of the oven for 35-40 minutes, or until the filling puffs up and forms a crust on top.
Remove from the oven and place pie on a wire rack to cool.
The filling will sink a little and crack a little as it cools.
When you are ready to serve, decorate the pie with chocolate curls; any colour chocolate will do very nicely, and vanilla ice cream also goes down a treat with this Mississippi mud pie recipe.
Keeps for 2 days in the refrigerator. Makes 8 to 10 slices.
This second Mississippi Mud pie recipe is like a rich tart cheesecake recipe, as the original Mississippi pie recipe is a bit like a gooey cheesecake. It has a broken biscuit base that the rich chocolaty “mud” filling is baked in; - an American mud pie.
This Mississippi mud pie recipe is therefore easier, because there is less preparation when making the biscuit-y base than there is in creating the pastry case in the above recipe.
For the biscuit base:
225g wheaten biscuits
60g unsalted butter
60g chocolate finely chopped
For the chocolate filling:
180g plain chocolate, chopped
180g unsalted butter, cut into small pieces
4 large eggs, beaten
90g dark muscovado sugar
90g light muscovado sugar
180ml double cream
For the chocolate cream:
140ml cream, well chilled
3 tablespoons cocoa powder
40g icing sugar
Spring form cake tin, 23cms diameter, well buttered. Preheat the oven to 180°C, 350°F, gas 4.
To make the base, put the biscuits in a bag and bash with a rolling pin, or use your food processor to crush into biscuit crumbs.
Put the butter and chocolate into a heatproof bowl over a saucepan of steaming, though not boiling, water. Let the chocolate and butter melt gently, remove from the heat, then gently stir in the crushed biscuit. Mix well. Then spoon into the flan tin and, using the back of the spoon, cover the base and halfway up the sides of the tin. Leave no gaps!
Place the biscuit base in the refrigerator as you prepare the filling.
To make the filling, put the chocolate and the butter into a heatproof bowl. As above and refer to melting tips when making Mississippi mud pie recipe for help. When melted, remove from the saucepan and place on one side to cool.
In another mixing bowl place the eggs and cream, and, using an electric mixer, whisk until thick and foamy. Whisk in the cream, and then add the melted chocolate.
Pour the mixture into the biscuit base case and bake in the preheated oven for about 45 minutes, until just firm. Allow to cool for a few minutes and then gently remove from the tin.
To make the chocolate cream, put the cream in a mixing bowl, sift in the cocoa powder and icing sugar and stir in gently with a wooden spoon until well mixed in. Cover and chill for 2 hours.
Serve the pie at room temperature with the chilled chocolate cream.
This Mississippi mud pie recipe will store well for 2 days. It serves 8.
These Mississippi mud pie recipes are also easy to translate into Mississippi mud cakes, even a white chocolate version. Excellent rich chocolate cakes for all sorts of occasions.
Mississippi mud cake recipe 3
250g butter, chopped
150g dark eating chocolate, chopped
440g caster sugar
250ml hot water
80ml coffee flavoured liqueur
1 tablespoon instant coffee powder
225g plain flour
35g self-raising flour
225g cocoa powder
2 eggs, beaten lightly
Preheat the oven to 170°C, 325°F gas 3. Prepare a 20cm round cake tin; line and grease with baking paper.
Combine the butter, chocolate , sugar, water, liqueur and coffee powder in a medium-sized saucepan. Using a wooden spoon, stir over a low heat until the chocolate melts.
Transfer the mixture to a large bowl. Allow to cool for 15 minutes. Whisk in the combined sifted flours and cocoa powder, and then the eggs. Pour the finished mixture into the prepared pan.
Bake in the preheated oven for about 1½ hours.
Stand the cake for around 30 minutes to cool before removing from the tin. Then place on a wire rack to cool.
If this starts to over-brown in the oven, place foil over the top to protect the surface.
This Mississippi mud cake serves 8 and will keep for a week in an air-tight container.
No 4. White chocolate Mississippi mud cake with white chocolate ganache and walnuts
Yes, not quite the dark mud of the Mississippi delta! But for those of us who love white chocolate, and want a lighter rich chocolaty taste, here is a great recipe:
200g brown sugar
180g butter, cut up
6 tablespoons molasses or treacle
150g white chocolate, coarsely chopped
300g plain flour
2 teaspoons baking powder
Pinch of salt
2 large eggs, lightly beaten
375ml of white chocolate ganache
12 walnut halves
Preheat the oven to 325°C, 170°C, gas 3. Butter and prepare a 23cm round cake pan with greaseproof paper.
Place the brown sugar, milk, molasses and chocolate in a saucepan and stir over a low heat. Do not allow to boil. Mix until smooth, then allow to cool.
Sift the flour, baking powder, and salt into a medium bowl. Then gradually stir the dry ingredients and the eggs into the sugar mixture.
Spoon the batter into the prepared cake pan.
Bake in the oven for 60 to 70 minutes. Test with a skewer or tooth-pick to test that the cake is done - they should come out clean.
Cool the cake completely in the pan before turning out. Decorate by spreading the white chocolate ganache and arrange the walnuts.
When making a Mississippi mud pie recipe, there are a number of ways that you can present the pie. With the party case and the dark rich filling, you can whip up some cream - around 300ml is usually enough, and completely cover the filling, then decorate with chocolate curls.
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