Mississippi Mud Pie
This is my version of an American classic. You should know by now that I adore Stateside baking and this is a treat that I wanted to reimagine with the very best quality Cacao Powder and Cacao Nibs.
You can top this dessert with whipped cream if you want to cut through the richness of the pie but I think that the butter in the biscuit base does this sufficiently for my rich tastes!
For the Biscuit base:
125g digestive biscuits
50g unsalted butter (melted)
For the Brownie filling:
150g unsalted butter (melted)
250g golden caster sugar
80g Food Thoughts Cacao Powder
1 tsp salt
1 tsp vanilla extract
60g plain flour
For the Chocolate Custard topping:
450ml whole milk
50g icing sugar
1 tbsp cornflour
25g Food Thoughts Cacao Powder
2 egg yolks
You will need an 8-9″ deep loose-bottomed flan tin
180°C/ 375⁰F / Gas Mark 4 Oven pre-heated
Crush the biscuits into a fine crumb and combine with melted butter to make a damp rubble. Press this into the bottom of your tin and bake for 15 minutes.
While the base is cooling, prepare the brownie filling by mixing melted butter into sugar, Food Thoughts Cacao Powder, and salt. Mix for 2-3 minutes until well combined. It will look grainy at this stage.
Add the eggs and vanilla extract and mix for a further 2 minutes until smooth and glossy.
Add the flour and mix until just combined. Spread evenly on top of the cooked biscuit base and bake for a further 15 minutes.
While the brownie filling is cooling, prepare the chocolate custard. Gently heat the milk in a heavy bottomed saucepan. In a separate bowl make a paste from icing sugar, cornflour, Food Thoughts Cacao Powder, and egg yolks.
“Pressing down any risen brownie means more custard will fit in the tin. We want as much custard as possible!”
Once the milk is warmed, pour a little onto the chocolatey paste and stir to combine. Gradually incorporate all of the milk into the bowl. Return the chocolate milk into the saucepan and stir continuously over a medium low heat until it thickens into a custard.
If the brownie filling has risen at the edges of your tin, press flat with the back of a spoon. Pour the custard onto the brownie filling to the top of your tin. Sprinkle the edges with Food Thoughts Cacao Nibs and allow to cool before transferring to the fridge to set. Slice generously.