If you search the internet for Mississippi mudpie, recipes vary in terms of adding coffee, whether to make a biscuit base or pastry or how many layers it should have. One thing is standard – a fudgy layer of chocolate deliciousness.
This is my super easy version, it turns out really well, and there is always evidence of midnight fridge-raiding in the unusual event of a slice or two being left over.
It is also a great do-ahead dessert as the pie can be made the day before, refrigerated and the cream topping added shortly before serving.
I pkt coconut based biscuits (I use Tennis biscuits)
100g melted butter
1 ¾ cup brown sugar
4 lightly beaten eggs
4 Tbs cocoa
150g dark chocolate – melted
1 ¼ cups cream
1tsp vanilla essence
1 cup cream
chocolate for grating
Preheat the oven to 160 degrees Celcius.
Crush the biscuits and mix with the melted butter.
Press into the base of a pie dish and refrigerate until the filling is ready.
Beat the sugar and butter until light and creamy.
Add the eggs gradually, beating well.
Add the cocoa and melted chocolate.
Slowly pour in the cream and vanilla essence and mix to incorporate all the ingredients.
You should have a light, fluffy mixture.
Pour into prepared biscuit base and bake in the centre of the oven for 45 minutes.
Once the pie has cooled completely, whip the cream and spread over the filling.
Decorate with grated chocolate and serve.