Thin Pastry case, filled with dark chocolate pudding, topped with a layer of sweet raspberry cream.
Mississippi mud pie is one of my favourite indulgent, desserts, I love the combination of the rich chocolate puddings and freshly whipped cream. I made this recipe a few years ago and it was delicious, so when I was deciding what dessert to make this weekend, I decided to make it again! I have based this on a Humming Bird Bakery recipe for the classic Mississippi Mud Pie, but I have used my own pastry recipe, changed the chocolate pudding a little bit, and added some raspberries into the topping.
I added the raspberries, because they are a classic flavour combination, and I think their sharp fruitiness really helps to balance the rich pudding filling, making the pie really more-ish! Despite the fact that it looks amazing, it is a really easy to make dessert, so would be great to make for a dinner party with friends!
Variations: You can Leave the raspberries out of the cream topping for the classic version. Alternatively, mixing some coffee into the cream would make a delicious mocha pie.
- 200g Plain Flour
- 50g Icing Sugar
- 125g butter
- 3-4tbsp water
- 6 eggs
- 300g Caster Sugar
- 1tbsp Cocoa Powder
- 200g Dark Chocolate
- 30g Golden Syrup
- 50g Butter
- 100g Plain Flower
The Raspberry cream:
- 300ml Double Cream
- 1tbsp Icing Sugar
- 100g Fresh raspberries
- Fresh raspberries
- Grated chocolate
Grease a pie dish liberally and preheat the oven to 180°C Rub together the butter, flour and icing sugar until the mixture resembles bread crumbs, then mix in the water 1tbsp at a time, until the mixture comes together into a dough.
Turn out onto a floured work surface and roll out into a large circle, about 1cm thick. Transfer to the pie dish and trim off the excess pastry. Crimp the edges of the pie and prick the bottom with a fork.
Bake in the preheated oven for 15-20 minutes, until the bottom of the case has just started to colour.
Melt the butter chocolate and golden syrup together in a small pan over a very low heat. Whisk together the eggs and sugar until well combined. Then stir in the cocoa powder, chocolate mixture and flour.
Pour into the blind baked pastry case, and bake in the oven for 35-40 minutes, until there is just a slight wobble in the middle of the tart. Leave to cool completely before topping.
Whisk together the double cream and icing sugar, until it just begins to form soft peaks, then add the raspberries, and whisk for a further 30 seconds, until they are evenly distributed throughout the cream.
Spoon the cream over the top of the cooled pie and decorate with some fresh raspberries and grated chocolate. Cut into 8-10 slices and serve!