Mississippi Mud Pie

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
2 eggs
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

1. 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.
2. 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.
3. Add the eggs and vanilla extract and mix for a further 2 minutes until smooth and glossy.
4. Add the flour and mix until just combined. Spread evenly on top of the cooked biscuit base and bake for a further 15 minutes.
5. 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.
6. 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.
7. 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.