We all deserve a break sometimes, and if it has been a long and tiring day like today (I still have to cook :'() then it has to be topped up with a real chocolatey dessert such as the Mississippi Mud Pie …. Why it’s called that is beyond me but it did remind me of that episode from Friends where good ol’ Ross has a terrible fake tan experience while counting 1 Mississippi, 2 Mississippi!! Hahaha remember that episode? Coming back to the dessert, it has a short crust pastry base, followed by a baked cocoa sponge filling in the centre … and as if that wasn’t chocolatey enough I went a step further and added chocolate ganache on top (will deal with the guilt later at the gym!). Time to get energised now, so will leave you with the recipe hoping you’re going to join my guilt club too … lol!
Ingredients for the Short Pastry Crust:
All Purpose Flour: 1 and 1/2 cup
Unsalted Butter (cold and cut in small cubes): 100 grams
Caster Sugar: 4 tbsp
Egg Yolk: 1
Chilled Water: 1- 2 tbsps
Ingredients for the Filling:
Unsalted Butter (at room temperature): 100 grams
Caster Sugar: 150 grams or 3/4 cups
All Purpose Flour: 4 tbsp
Egg Yolks: 3
Cocoa Powder: 4 tbsp
Vanilla Essence: 1 tsp
Method for the Short Pastry Crust:
Have your pie dish greased and ready to use.
You can do the following step either in a food processor or simply using your finger tips. Mix the All Purpose Flour, Unsatled Butter, and caster sugar until the mixture starts to resemble breadcrumbs.
Add the egg yolk. Once the egg yolk is well incorporated, add approximately 1 – 2 tablespoons of chilled water until the mixture starts to form a dough.
Cover the dough in cling film and refrigerate for approximately 30 minutes.
Dust your counter with a little flour and roll out the chilled dough. Make sure you do not roll the pastry out too thin.
Place the rolled out dough in your pie dish making sure it covers all sides of the pie dish. Press the sides gently and remove any excess dough.
Gently prick the base of the dough using a fork. Cover the pie dish with cling film and refrigerate for another 10 minutes.
While the dough is being chilled, pre-heat your oven at 180 degrees Celsius. Place the pie dish in the centre of the oven and bake for approximately 15 minutes. Remove from the oven and allow it to cool completely.
Method for the Filling:
In a bowl, combine all the ingredients and mix until well-incorporated. Add the filling to the pre-baked dough making sure it is evenly spread out.
Bake the pie for another 15 – 20 minutes or until the filling is a bit more set. Remember not to over bake as that would result in a very hard pie crust.
Allow the Mississippi Mud Pie to cool completely. Cut into wedges and serve with ice cream.
If you’re a chocoholic like me, then you can add Ganache on top as well.
Congratulations! Your Mississippi Mud Pie is ready to be served! 🙂