This Mississippi mud pie recipe contains a gooey chocolate sauce on top of a crumbly chocolate crust. The pie is usually served with ice cream. While the dessert was originally associated with Southern United States cuisine, the dish has gained somewhat of an international reputation, owing in large part to the sheer amount of chocolate in each serving.
The name “Mississippi mud pie” comes from the dense cake which resembles the banks of the Mississippi River. It first appeared in the 1970s. Recipes for cakes and pies featuring chocolate, brownies, marshmallows and pecans were all labelled Mississippi mud pie or Mississippi mud cake in cookbooks, magazines and newspapers of the time.
This incredibly indulgent dessert is a slice of heaven for those of you who are chocolate lovers. Myself and Lizzy are firm lovers of this type of dessert, which often has often been improved for fine dining. It suits a modern palate, and keeps those sugar cravings firmly at bay!
- 85g/3oz dark chocolate, minimum 70 per cent cocoa solids
- 85g/3oz butter
- 2 free-range eggs
- 85g/3oz muscovado sugar
- 100ml/3½oz double cream
- Vanilla or coffee ice cream
1. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Make sure the water isn’t boiling, the trick is to not boil the chocolate but to make it melt slowly.
2. Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Hand whisk timings might take slightly longer.
3. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set.
4. Fold in the cream and melted chocolate mixture slowly.
5. Remove from the oven and set aside to cool completely.
6. Top off with some scoops of vanilla or coffee ice cream and a dusting of icing sugar.