Mississippi Mud Pie
This pie is another that can be made in a pastry case or a biscuit shell, and we’ve chosen to make a pastry version. For an added American flavour, you can make a base using crushed Oreo biscuits.
serves: 6-8
calories per serving: 510
fat per serving: 37g
- 200g plain chocolate
- 125g butter
- 125g dark soft brown sugar
- 142ml carton double cream
- 3 medium eggs
- few drops of vanilla extract
- 23cm cooked pastry case
- icing sugar, for dusting
Set the oven to moderately hot, Gas Mark 5 or 190C. Break chocolate into pieces, place it in a bowl with the butter and melt them together in either a microvawe oven or over a pan of hot water. Beat in the sugar, cream, eggs and vanilla extract.
Place pastry case on a baking sheet and pour in the chocolate mixture. Bake the pie in the centre of the oven for 20-30 minutes or until it has just set in the centre. Remove from oven and leave to cool, then chill it in the fridge. Dust with icing sugar before serving. Not suitable for freezing.
pastry case – forma per pasticcini
double cream – panna liquida
vanilla extract – estratto di vaniglia
dusting – spolveratura
to melt – sciogliere
to chill – raffreddare
